Hope everyone had a great summery weekend! I had a great time with my Dad, family and friends, and had a lot of great food! Here's a great recipe you can master, too! How many times can I write "great" in one paragraph!? lol.
Risotto can be daunting, but once you know the method, you can make it into any combination of flavors you want.
Here's my rundown (with risotto making secrets, look for the ***!) of vegetable risotto:
Heat a large saute pan over medium heat. Add a few tablespoons of olive oil and lightly saute the following chopped veggies: onion, carrot, celery, mushrooms, green & red pepper, zucchini, and broccoli.
*** In a separate pot, heat 4 cups of chicken or vegetable stock.
Risotto can be daunting, but once you know the method, you can make it into any combination of flavors you want.
Here's my rundown (with risotto making secrets, look for the ***!) of vegetable risotto:
Heat a large saute pan over medium heat. Add a few tablespoons of olive oil and lightly saute the following chopped veggies: onion, carrot, celery, mushrooms, green & red pepper, zucchini, and broccoli.
*** In a separate pot, heat 4 cups of chicken or vegetable stock.
*** Add 1 cup of arborio rice. Toast the rice briefly in the pan. Don't let it burn. It takes about 5 minutes.
***Add 2 tablespoons of white wine and let reduce 2 minutes. Ladle hot stock, 1 ladlefull at a time, into the rice and vegetables. Let the rice absorb the stock, and then add another ladle. Continue this process until most of the stock has been used. It should take about 30 minutes.
Test a grain of rice to make sure it is soft. It shouldn't be crunchy at all. One cooked through, remove from heat and stir in 1/4 cup parmesean cheese.
Voila!
I'd love to hear your favorite risotto types!