It was another soggy day at the market. Those who braved the rain had the opportunity to taste the risotto that that I was demonstrating and for those who missed out here is the recipe. The recipe says to use two cups of seasonal vegetables. For the version I made at the market I used butternut squash and sweet corn for Rive Family Harvest, sweet yellow peppers from Nashville Farms, and leeks and celery leaf from Rosemary Eisenhauer’s Garden. For the cheese I used organic, grass-fed havarti cheese from Ohio Farm Direct. This was the first time I have made risotto with an cheese other than parmesan and I have to say the havarti worked swimmingly, it made for a splendidly creamy dish.
- 2 cups arborio rice
- 1/2 cup dry white wine
- 4 cups vegetable stock(extra may be needed)
- 1 white onion, diced
- 2 cups seasonal vegetables, diced
- 8 tablespoons(1 stick)
- 1/2 cup grated cheese
- 2 tablespoons finely chopped fresh herbs
- salt and black pepper to taste
- 1.Heat a large saute pan over medium-high heat.
- 2. In a sauce pot, warm the vegetable stock, leave on heat to keep hot.
- 3. Melt three tablespoons of butter, add onions and saute until translucent.
- 4. Add rice and cook for 2 minutes.
- 5. Add the wine and cook until the wine completely reduces.
- 6. Ladle 1/3 of the vegetable stock into the rice pan, continuously steering the rice until all the liquid is absorbed.
- 7. Repeat step 6 with another 1/3 of stock.
- 8. Add the remaining stock, keep stirring and cook until the rice is al dente.
- (If all the liquid is absorbed and the rice in still not fully cooked add additional stock.)
- 9. Stir in remaining butter and cheese and herbs.
- 10. Season with salt and pepper and serve immediately.
- Risotto should have the consistency of a thick soup, if it is too thick add more vegetable stock.
- If you want to make the risotto ahead of time, cook it through step 7, refrigerate. Finish the rest of the steps right before you want to serve it.