If you ask me what my all-time favorite food is ... it's risotto! This traditional Italian rice dish was one of my go-to's when I went Gluten Free almost 10 years ago now (WOW ... it's been a long time!)
Now I eat low-carb pasta like Banza but then I had sworn off it. So this made with a special rice ... Arborio (available just about anywhere these days) ... was a terrific alternative!
Not only that ... if you make it right ... it's this creamy, custardy, yummy mound on your plate. And it's easy to make too, but does take some attention.
Here's what you do ... stir, stir ... and stir some more. And ladle (the broth needs to be hot) and stir at the same time. So don't do anything else or step away for the 20 to 30 minutes it takes to cook. Actually, it's kind of hypnotic!
And you can't beat the result! The cooking process releases the starches in the rice and you're left with something velvety in your mouth that's impossible to describe.
This is just a basic recipe. But I've made risotto so many ways that it NEVER gets boring!
My favorite way is with apple, butternut squash, and hot Italian sausage. But I've also done it with steak and Barolo wine. Or lots of different kinds of mushrooms ... the possibilities are endless!
So here's the basics. Feel free to dream all the possibilities ... Oh ... and the Parmesan is plant-based too ...
AuthorJill PlaceIt's one of my all-time fave foods to eat ... creamy, curdly (special Italian) rice tempered in chicken (or vegetable for vegan) broth and wine, and served oh-so-many ways. this version is NOT Paleo ... but Gluten and Dairy Free. Mangia!
In a medium saucepan, heat the stock to a simmer/ Lower the heat so the stock stays hot while you stir, ladle, and stir.
In a large, heavy-bottomed saucepan (I use a saute pan), heat the oil and 1 Tbsp. of butter or ghee over medium heat. When the butter (or ghee) has melted, add the chopped shallot or onion. Saute for 2 to 3 minutes or until slightly translucent.
Add the rice and stir briskly so that the grains are coated with the fat. Saute for another minute or so until there is a slightly nutty aroma. But don't let the rice turn brown.
Add the vermouth or wine and cook while stirring, until the liquid is fully absorbed.
Add a ladle of hot stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process.
Continue adding stock, a ladle at a time, for 20 to 30 minutes or until the grains are tender but still firm to the bite with being crunchy,
Stir in the remaining 2 Tbsp. of butter or ghee, the plant-based Parmesan cheese, and parsley. Season to taste with kosher salt. Mangia!
When you add a ladle of broth or wine to the risotto, make sure that you wait until the risotto has completely absorbed the liquid and the rice is nearly dry before you add the next ladle.
It's important to stir constantly, especially while the hot stock gets absorbed, to prevent scorching.
If you run out of stock and the risotto is still crunchy, finish cooking it with hot water. Add the water a ladle at a time, stirring while it's absorbed.
Use 1 to 2 cups of white wine in place of the broth.
A quick way to expand on the risotto recipe is to add cooked shrimp, grilled chicken, or sauteed mushrooms during the last step.
Once you perfect a basic risotto, explore the great variety of risotto recipes that are available to continue your culinary adventures.
Leftover risotto should be refrigerated in an airtight container and eaten within 2 days. It does not freeze well.
To reheat risotto on the stovetop, bring stock to a boil. Reduce the heat and add the risotto., stirring for a few minutes until it's heated through. Start with 1/4 cup of liquid to 1 cup of risotto and add a little more liquid if needed.
In the microwave, add 1 Tbsp. of butter and splash with white wine or water. Microwave for about 3 minutes, stir and check the risotto's temperature, and cook longer or add liquid if needed.
Ingredients
Directions
In a medium saucepan, heat the stock to a simmer/ Lower the heat so the stock stays hot while you stir, ladle, and stir.
In a large, heavy-bottomed saucepan (I use a saute pan), heat the oil and 1 Tbsp. of butter or ghee over medium heat. When the butter (or ghee) has melted, add the chopped shallot or onion. Saute for 2 to 3 minutes or until slightly translucent.
Add the rice and stir briskly so that the grains are coated with the fat. Saute for another minute or so until there is a slightly nutty aroma. But don't let the rice turn brown.
Add the vermouth or wine and cook while stirring, until the liquid is fully absorbed.
Add a ladle of hot stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process.
Continue adding stock, a ladle at a time, for 20 to 30 minutes or until the grains are tender but still firm to the bite with being crunchy,
Stir in the remaining 2 Tbsp. of butter or ghee, the plant-based Parmesan cheese, and parsley. Season to taste with kosher salt. Mangia!
When you add a ladle of broth or wine to the risotto, make sure that you wait until the risotto has completely absorbed the liquid and the rice is nearly dry before you add the next ladle.
It's important to stir constantly, especially while the hot stock gets absorbed, to prevent scorching.
If you run out of stock and the risotto is still crunchy, finish cooking it with hot water. Add the water a ladle at a time, stirring while it's absorbed.
Use 1 to 2 cups of white wine in place of the broth.
A quick way to expand on the risotto recipe is to add cooked shrimp, grilled chicken, or sauteed mushrooms during the last step.
Once you perfect a basic risotto, explore the great variety of risotto recipes that are available to continue your culinary adventures.
Leftover risotto should be refrigerated in an airtight container and eaten within 2 days. It does not freeze well.
To reheat risotto on the stovetop, bring stock to a boil. Reduce the heat and add the risotto., stirring for a few minutes until it's heated through. Start with 1/4 cup of liquid to 1 cup of risotto and add a little more liquid if needed.
In the microwave, add 1 Tbsp. of butter and splash with white wine or water. Microwave for about 3 minutes, stir and check the risotto's temperature, and cook longer or add liquid if needed.
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