Risotto is a classic Italian dish that consists of short grain rice cooked in broth until rich and creamy. Each city/region in Italy uses different ingredients and flavors but the preparation of the rice is generally the same.
Short grain rices, such as Arborio rice, are ideal for making risotto because they are starchy and absorb lots of liquid which makes them get thick and creamy. Making risotto is a somewhat lengthily process because you have to add broth into the rice in small increments generally over 15-20 minutes, but the result is this wonderfully creamy thick texture that is decadent without using any heavy creams.
Generally risotto is cooked first in a pan with onion, then wine is added and once that has been absorbed, stock is added in small amounts while you are stirring consistently. From that basic recipe, you can add all sorts of flavors.
I decided to go with baby portobellos and asparagus this time since they are both in season this time of year. My mom loves to make this with mushrooms which is why this is also my favorite.
In italy, they serve risotto with beef broth and saffron in Milan and black risotto made with cuttlefish ink in Tuscany. These are just a few of the types of risottos. You can use both red and white wine. I can’t wait to try some different flavors in the future!
Ingredients:
- 10 thinly sliced baby portobellos (or perhaps 2-3 thinly sliced mature portobellos)
- 1 onion – diced
- 10-15 asparagus stalks cut into 2 inch pieces
- 3 tbsp. of olive oil
- 1 box of Arborio rice (or any kind of starchy short grain rice you can get your hands on)
- 1 bottle of white wine (I used Pinot Grigio)
- 6 cups of vegetable broth (if vegan) or chicken broth
- 2 tbsp. butter-spread (smart balance light)
- salt, pepper, chili flakes and other dried spices to taste
In one large frying pan, saute the onions in about 1 tbsp of olive oil until glassy, then add the mushrooms. Cook for about 8 minutes until the mushrooms have cooked off a nice brown liquid. Add the asparagus (which does not take a long time to saute) and saute for a minute or 2 before turning off the heat. Let the mushrooms and asparagus cool on the burner.
At the same time, you want to put the stock into a sauce pan and heat. In another, larger pot add about 2 tbsp of olive oil and the arborio rice. Cook the rice in the olive oil until they start to pale.
Add in 1 cup of the white wine and stir until the wine is fully absorbed. Add 1/2 of a cup of stock to the rice and stir until the stock is fully absorbed. Add another cup of white wine and stir until the wine has been absorbed. Continue to add the stock, 1/2 cup at a time, until all of the stock is used and absorbed and the rice is cooked al-dente. This should take about 15-20 minutes. You can add the remaining white wine in 1/2 cup increments if you desire, or you can just pour yourself a nice glass.
The risotto should be thickening up nicely at this point. Remove the heat and add the mushroom, asparagus and onions to the pot with the saute liquid. You can also add margarine or butter, I used Smart Balance Light which is also vegan and cheese for the non vegans out there. Salt, pepper and spice to taste!
Serve as a main meal or a side dish. I threw together a quick olive, tomato and Spinich salad with feta to go with it.
Do you have any special family Risotto recipes? Any memories of an Italian trip? 🙂
The Food Mosaic 