by gluttonforlife
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my 44 recipes »
gluttonforlife's Notes:
Expand2 tablespoons olive oil Ask a question about this ingredient
2 tablespoons butter, plus 1/2 cup butter Ask a question about this ingredient
1 large shallot, sliced thin Ask a question about this ingredient
3/4 cups dry white wine Ask a question about this ingredient
4 cups vegetable stock Ask a question about this ingredient
1 1/2 cup Acquerello carnaroli rice Ask a question about this ingredient
1/2 cup freshly grated Parmesan Ask a question about this ingredient
1/3 cup rich meat stock (enriched with 2 tablespoons of butter if you like) Ask a question about this ingredient
In a deep pan, melt 2 tablespoons butter with olive oil over low heat. Add the shallot and cook until golden and soft, about 20 minutes. Remove shallot with slotted spoon and puree in food processor until smooth.
Ask a question about this stepMeanwhile, in two separate saucepans, heat vegetable stock and meat stock, maintaining just below a boil.
Ask a question about this stepReturn shallot puree to pan, add rice and raise heat to medium. Stir rice well to coat and sautee for about 4 minutes, then add wine. When it's incorporated, begin adding hot vegetable stock in quarter-cup increments, gently stirring, and only adding more when it's been fully absorbed.
Ask a question about this stepThe grains of rice will begin to swell. Start tasting after you've incorporated 2-3 cups (you probably won't need more than 3). When finished, the risotto should retain an "al dente" texture with plump, individual grains. At this point, stir in the 1/2 cup butter and Parmesan.
Ask a question about this stepTo serve, plate risotto and create a small well in the center of each mound to hold a couple of spoonfuls of the hot meat stock.
Ask a question about this stepThe little pool of meat stock really makes this sing!
Hmm...I hope it's flowing!
Mmmmm, simplicity itself, and elegant . . . . . really like this one. ;o)
Yes, simply RICH! I think you'll want to take a bath in it...
Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.
makes one feel at home- in front of the fireplace. congrats on the editor's pick win. x shayma