Ingredients:
Rice, white 1 to 2 cups
Vegetable stock 2 to 3 cups
Button mushrooms ½ cup
Garlic, minced 1
to 2 tablespoons
Onion, minced 1/8 cup
Sage, sliced thinly 2 to 3
tablespoons
Dry white wine ¼
cup
Bay leaf 1
leaf
Butter, frozen nuggets 1/8 cup;
optional
Parmesan cheese, grated 2 to 3 tablespoons
Salt Season
to taste
Pepper, white Season to taste
Olive oil 3 to 4 tablespoons
To Prepare:
Peel, wash, and chop the garlic finely.
Wipe the button mushrooms clean with paper towels and remove the stalks; don’t
wash. Cut the button mushrooms into even slices. Wash the rice; use Arborio or
Vialone if you can but any round-kernel rice white rice will do. Wash the sage
and slice into long, thin strips. Make sure the vegetable stock is simmering
hot.
In a pan, heat up the olive oil on
medium heat. Add the onions and sauté until translucent. Add the garlic and
sauté; be careful not to let it brown. Add the rice and sauté briefly. Add a
small amount of stock and stir, and add the bay leaf, mushrooms, and sage.
Bring the stock to a boil. Continue to add a small amount of stock as it
evaporates, letting it boil each time. Continuously stir the rice while the
liquid evaporates.
When the rice is al dente (cooked enough
that it has bite but not mushy), add the white wine and stir. Season the
risotto to taste with salt and pepper. Add in the frozen butter nuggets if
you’re using butter and sauté. Sprinkle with a little parmesan cheese and
sauté.
Serve on a plate and top with more
parmesan and some sage.
You can basically use just about
anything to create your version of a risotto with this recipe. Remember, risotto
should be runny and al dente, not dry enough that you can shape it in a mould.
The amount of liquid needed is approximately 2 ½ to 3 parts to 1 part rice.
This is an excerpt from the book: The Ultimate Easy to Prepare Vegetarian Recipes Cookbook
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