This risotto can be customized for any season. For best results, be sure to dice all the vegetables in advance; keep the stock boiling while you add it slowly; and use the highest-quality, freshly grated Parmesan cheese.
Recipe Ingredient Details:
2 tablespoons butter or olive oil
1 small white or yellow onion, diced
1/2 pound arborio rice
1 cup dry white wine
1 quart organic, low-salt chicken or vegetable stock, boiling
Small portions late-summer or early-autumn squashes, peppers, mushrooms, corn, celery, peas, carrots, or leafy greens, diced or chopped
1 cup freshly grated Parmigiano-Reggiano cheese
2 sprigs fresh rosemary, finely chopped
Squeeze of fresh lemon juice
Salt and fresh pepper (to taste)
Place a deep soup pot over medium heat. Add butter or oil and stir, making sure to coat sides. Add onion and cook until translucent. Stir in rice and toast for 2-3 minutes, being careful not to let it burn.
Add wine and cook until absorbed, 3- 5 minutes.
One ladle at a time, add half of the piping hot stock, adding more only when the rice threatens to burn or stick to the pot. Continue to stir often.
When rice is al dente (10-15 minutes), add vegetables. Stir. Continue to add remaining stock as before until all has been incorporated, 10-15 minutes more. Stir in cheese. Add rosemary and lemon juice, stir, season with salt and pepper, and serve immediately.
Recipe Additional Notes:
Calories 440,Fat 13,Perfat 26,Cholesterol 31,Carbo 64,Protein 18,Fiber 5,Sodium 754
Tue, 2012-07-10 12:17