risotto

  • Wild Mushroom Risotto

    Weekly Recipe: 
    NonWeekly
    [title]

    Wild Mushroom Mixture

    2 tablespoons olive oil

    1/2 cup finely diced onion

    1 clove garlic, sliced

    1 cup sliced shiitake mushrooms

    1 cup sliced oyster mushrooms

    1 cup sliced maitake mushrooms

    1 tablespoon fresh thyme leaves

    1/4 teaspoon salt

    1/4 teaspoon black pepper

    Risotto

    2 tablespoons olive oil

    1/2 cup finely diced onion

    1 clove garlic, sliced

    1 tablespoon fresh thyme leaves

    1 1/2 cups Arborio rice

    1/2 cup white wine

    5 cups water or low-sodium vegetable stock

    3 tablespoons nutritional yeast

    2 teaspoons salt

    1/2 teaspoon black pepper

    In a large pot or sauté pan, heat the oil for the mushroom mixture over medium heat. Add the onion, garlic, mushrooms, and thyme and sauté to soften, five to eight minutes. Season with the salt and black pepper, transfer to a bowl, and reserve. To the same pot, over medium heat, add the oil for the risotto. Add the onion, garlic, and thyme and cook until soft, about three minutes. Add the rice and toast for two minutes. Pour in the wine and cook one minute, scraping any browned bits off the bottom of the pot. Add two cups of the water or stock and turn the heat to high. Bring to a boil, then lower the heat back to medium. Allow the risotto to simmer, stirring every two minutes, until the liquid reduces by half. Add two more cups of water or stock and repeat. Add the remaining one cup of water or stock and stir frequently until most of the liquid has been absorbed by the rice but the rice is still loose. Add the wild mushroom mixture back to the pot, stir in the nutritional yeast, and season with the salt and black pepper. Serve immediately. Source: The Vegucation of Robin by Robin Quivers

  • Black Olive Risotto Balls

    Weekly Recipe: 
    NonWeekly
    [title]

    2 tablespoons butter

    3 cloves garlic, minced

    2 medium shallots, chopped

    1 cup Arborio or short grain rice

    1 container (32 oz) chicken stock, warmed

    1/2 cup sauvignon blanc

    2/3 cup shredded mozzarella cheese

    1 1/3 cups freshly grated Parmigiano-Reggiano, divided

    1/4 cup minced sun-dried tomatoes (preferably smoked)

    3 tablespoons chopped fresh basil

    1 can (2.2 oz) sliced California ripe olives, drained and coarsely chopped

    Freshly ground pepper to taste

    1 cup panko breadcrumbs

    1/2 cup flour

    2 eggs, beaten

    Olive oil cooking spray

    Melt butter in a large skillet. Add garlic and shallots: cook over medium heat for five minutes. Stir in rice and cook for two minutes more. Add chicken stock, 1/2 cup at a time, adding more when broth has been absorbed, stirring frequently. When all broth has been used, stir in mozzarella, 1/3 cup Parmigiano-Reggiano, sun-dried tomatoes, basil, olives, and pepper. Let cool, then cover and chill for at least one hour or until firm.

    Roll mixture into 1 1/2-inch balls. Stir together breadcrumbs and remaining Parmigiano-Reggiano. Roll each ball in flour, then in beaten egg, then in breadcrumb mixture. Let stand for 30 minutes. Preheat oven to 375 degrees.

    Place risotto balls on a baking sheet and spray liberally on all sides with olive oil cooking spray. Bake for 30 minutes or until golden brown, coating with olive oil spray every 10 minutes. Recipe and image courtesy of the California Olive Committee.