Thursday, August 8, 2013

Mushroom and Veggie Risotto

4-6 servings

2 T extra virgin olive oil
1 medium sweet onion, diced
1 stalk celery, diced
1 8 oz. package crimini mushrooms, sliced
1 cup Arborio rice
1/2 cup white wine
3-4 cups simmering chicken stock
2 cups broccoli stems and florets
1/2 cup shredded carrots
1/2 cup fresh herbs, minced
1/2 cup grated parmesan cheese (Parmigiano Reggiano)
1 T butter
Sauté diced onion and mushroom in olive oil until almost tender then add  dry Arborio rice and toast it for a bit, probably 5-10 minutes, while stirring occasionally. Add wine and stir until it is absorbed by the rice. Then start adding simmering chicken stock one ladle full at a time and stirring constantly while adding more stock as the rice soaks it up. Continue stirring and adding more stock as needed for about 20 minutes or so. The rice should be creamy but still have a bite to it when it's done. Add the veggies according to required cooking time. I add the chopped up broccoli stems and shredded carrot about halfway through and then the broccoli florets in the last five minutes or so. You can substitute or add any vegetables here--green beans, squash, zucchini, etc. Season with salt and pepper toward the end, tasting along the way. Add chopped herbs--rosemary, thyme, oregano and celery leaf, in the last minute of cooking to retain color and fresh flavor. Finish with cheese and butter. It is really necessary to babysit it the whole time and keep stirring to get the starch worked up but not to overcook or let it stick to the bottom.
 
I usually make this while I am making roast chicken and fresh stock (you can find my methods at the bottom of this post). I also add the drippings from the roasted chicken and stirred in for the extra unctuousness.

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