You can make risotto with just about anything! I typically use mushrooms and parmesan cheese. I am looking forward to experimenting with other ingredients. (Blackened Brussels).
Here's a basic risotto recipe:
2 cups Aroborio Rice
Organic Vegetable Broth, 2-3 cups, to taste
Cheap White Wine (Pinot or Chardonnay) 1-2 cups, to taste
Vegetable or meat of choice
1 cup hard cheese
Salt & Pepper
Butter
Olive Oil
This recipe features shiitake mushrooms, cremini mushrooms, water-buffalo cheddar and chardonnay. It was was rich and creamy with subtle flavours. So delicious!
2 cup Aroborio Rice
Organic Vegetable Broth, 2-3 cups, to taste
Cheap White Wine (Pinot or Chardonnay) 1-2 cups, to taste
1 handful Organic Shiitake Mushrooms*
1 handful Organic Cremini Mushrooms*
1 chunk of Onion*
1 cup Water-Buffalo Cheddar, grated*
1/4 cup Fresh or Grated Parmesan
Salt & Pepper
Fresh Thyme
Butter
Olive Oil
*From St Lawrence Farmer's market
Simultaneously or before, prepare mushrooms: Chop (or food process) mushrooms and onions into small pieces. Cook in a saucepan, with olive oil, on low heat until soft. Set aside and cover if preparing before.
Prepare vegetable broth and white wine beside your stove with a half-cup measuring cup.
Heat olive oil in a pan/wok/pot* over medium heat.
Add rice and stir constantly until oil is absorbed.
Add a half cup of liquid (broth or wine) to the wok. Stir constantly until liquid is absorbed. Alternate wine and broth until desired consistency is reached. This is to taste - if you want a boozier risotto, use more of wine. This recipe used 2 cups of wine and 2.5 cups of broth.
Turn heat to low and add mushroom mixture to rice. Throw in a big ol' slab of butter. Stir.
Add grated cheeses to rice and stir.
Serve immediately with salt, pepper and thyme to taste. Garnish with a sprig of thyme.
*I make risotto in a non-stick wok. I like the surface area the wok gives me.
Risotto can be a meal unto itself, or serve with chicken or as a side. Pair with a nice white wine (or the rest of the cheap bottle) and enjoy! This makes about 4 servings as a main or 6-8 servings as a side.
Vendors etc
Most ingredients purchased from St Lawrence Market & Saturday Farmer's Market
Rice: Rube's Rice
Water-Buffalo Cheddar: Monforte Dairy
This recipe is vegetarian.
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