Saturday, June 15, 2013

summer risotto

For the last few weeks we haven't had a real 'movie night' because there has always been something going on; a play, a rehearsal. But last night we got together for Rat Race. It's a pretty fun comedy from 2001, in the same 'on the road' genre as It's a Mad, Mad, Mad, Mad World, and The Great Race. Brett and I had seen this before, of course, but the girls hadn't. Love how innocent this movie is.

Here's what you need for a good risotto: a decent broth, a decent white wine, and some time to hang out with a wooden spoon at the stove. I used the vegetables I had, but any will do. I think I added more vegetables than risotto would normally call for but, since this was the main course, they were needed. I would have loved asparagus, but I didn't have any today. There are many points of view on when to add broth to the rice. Personally, I never let the pan dry completely, leaving always about 1/2 cup of broth with the rice.

2 cups risotto rice
3 garlic cloves, minced
1 cup chopped red onion
1/2 cup white wine, like chardonay
6 cups not-chicken broth
1 cup chopped red onion
1 cup carrot
1 small zucchini, diced
2 ears of corn, kernels cut off
1 cup frozen peas
1/2 cup cherry tomatoes, sliced in half
about 2 TB of butter
1/4 cup nutritional yeast
cilantro and green onion for garnish
red pepper flakes, optional

Put the broth on the stove top so it will be warm when added to the rice. Saute the onion and garlic in a bit of olive oil for about 2 minutes, then add the risotto and a good  pinch of salt and stir to cook for about 3 minutes. Add the wine and simmer on medium heat until the liquid is fully absorbed. Add a couple cups of the warmed broth broth and the carrots and cook until there's just about a half a cup of broth remaining, add more broth and the zucchini and peas and again, cook until just about all the broth is absorbed. Add the corn and more broth, and continue to cook, stirring often.When you add the last of the broth, toss in the tomatoes. When this broth has reduced and the risotto is to your liking- creamy and done, but not mushy, stir in the nutritional yeast and butter, and season to taste. Plate, and garnish with green onion and cilantro, and chili flakes if desired. Feeds 4 as a main course, serve with salad.

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