This is one of my many risotto recipes. I do this on top of the stove and will do the seafood in the oven or broiler, marinated and usually done in half the time it takes to do the risotto.
I love pouring some wine and sipping and stirring. I try to save enough to add to the recipe. This recipe takes 20 minutes to make. You will need a heavy rice pot (i love my Le Crueset), a wooden spoon for stirring, a ladle, and another small pot to simmer the broth in while cooking the rice.
I use a basic recipe and change it depending on what veggies and herbs I have available. This was made green by simply pureeing some fresh basil and spinach in the food processor and stirring it in.
1 cup arborio rice
2 tablespoons extra virgin olive oil
1/2 cup chopped sweet onion (vidalia or similar)
2 cloves chopped garlic
3 cups broth (chicken or veggie) or 2 cups broth and one cup wine , simmer in separate pot
1. Saute onion and garlic in olive oil for about 3 minutes
2. Add rice, stirring for about 2 min
3. Stir in broth, about 1 cup at a time. Keep stirring till broth absorbs into rice and continue adding the broth, a little wine and stir away.
4. Keep adding broth, sipping wine and stirring some into the rice , until you’re out of broth and the rice should be done after 20 minutes.
Half way through this process, I will add the green veggie puree or some chopped veggies, such as sliced and chopped snow peas, sliced mushrooms, zucchini, chopped fresh tomatoes and other quick cooking veggies.
The veggies that take longer to cook should be added to the beginning of the recipe and sauteed along with the onions and garlic
Example…butternut squash or sliced mushrooms
Enjoy! This serves 4.