Vegetable Risotto, A Labor of Love
So much of the cooking I do is rushed, at the end of the day, tired, almost in a panic. A mad attempt to get a balanced meal together in the least amount of time. And it can’t taste too bad or be similar to anything else I’ve made in a week or so. This is the curse of two workaholic foodies living together.
It’s a very rare occasion I have the luxury of time and energy to focus on cooking. I fantasize about this while at work or rushing around on errands in the steaming sauna that is Florida. Not a mojito on the beach. Not a massage at an alpine resort. A few hours in my kitchen to actually cook at a normal pace. It is my meditation time. My yoga.
I recently committed to learning how to make risotto well and properly. The Man had been talking about it for weeks on end, and I his craving set off my craving. The style I am most drawn too includes a lot of ingredients and is filled with vegetables. It appeals to my fascination with one-pot meals. It’s not difficult, but it’s time consuming.
There are three stages of this, and it took me about two and a half hours last time I made it (two and a half lovely hours of peaceful meditation in my kitchen). Stage one is the broth. Stage two is the cutting and prepping of the ingredients. And stage three is cooking the rice.
You’re going to need about 4 cups of broth. If you don’t feel up to something fancy, you’re welcome to simply start with the prepackaged veggie bullion cubes. I usually add veggies to this broth, in a small pot on a back burner (it will simmer gently until you start making the rice, so keep it low and active).
Chop into big chunks an add to the broth: 1 big carrot, 3-4 stalks of celery, 1/2 onion, 3 cloves of minced or pressed garlic. I also add 1/4 cup balsamic vinegar, black pepper, a touch of dried red pepper flakes, and a tablespoon of olive oil. Let this simmer for 30 minutes. Strain out the large veggie chunks and leave on very low heat while you start on the rice.
There’s a lot of cutting, peeling, and dicing involved here. I like to do this all at once and then separate the ingredients by when they’ll be needed so I don’t get my timing off. The Man says this is my German side coming out–the need to be organized and punctual in the kitchen. I hate when I’m still dicing something while something on the stove is swiftly overcooking. So I’m listing the ingredients here and grouping them by when they need to go into your big sauce pan.
3 tablespoons olive oil
1 onion, diced
1/2 teaspoon salt
1 cup rice (tradition calls for arborio, but valencia is much more affordable)
8 cloves garlic, pressed or minced
1/2 teaspoon black pepper
1/3 cup vermouth
2 stalks celery, chopped fine
1 cup mushrooms (baby bella preferred)
4 cups broth (from above)
1 cup kale, finely chopped into ribbons (about three big leaves, spine removed)
2 cup broccoli florets
1 large carrot, chopped small
1/3 cup parsley, chopped fine
1/3 cup grated hard cheese (pecarino romano suggested)
1/3 cup feta cheese, crumbled
Cooking the Risotto
It seems so much more complicated than it actually is. I find it very relaxing if I’ve prepared all of the ingredients already, since it’s just a long process of being here now. Keep your eye on how it looks and you’ll be fine. Once you’ve done it the first time, you won’t even need the instructions to the recipe. Just the list of ingredients.
You’ll need a large sauce pan with a heavy bottom, or a wide, deep frying pan. (I adore my 12″ Green Pan for this. We got our single pan at Target to try out the new greener non-stick surface, and it’s been great to work with.) Heat up the oil, and toss in the onions and salt over a medium heat. Cover and stir occasionally until the onions are glassy but not browning yet. Then you’ll add in the rice, garlic and pepper. Stir this occasionally also until it is well mixed up and starts to get a little toasty brown color on the garlic and onions, but not the rice.
Pour in the vermouth (yes, you can use regular white wine if you like, but vermouth has a slightly earthier flavor to it usually), and the celery and mushrooms. You’ll want to stir this up until the moisture is evenly blended throughout. Lower the heat to a medium-low heat, and keep the rice stirring every few minutes until the liquid is cooked off. You’ll see the rice is starting to get a bit gummy.
Once your vermouth has cooked off, you’re going to pour a little more than 1 cup of the broth you made into your pan and stir it into the rice. Cover it and stir every few minutes until the liquid is absorbed. It’s going to be sticky now. Pour in another cup or more of the broth, and repeat the cover/stir treatment until the liquid has been absorbed again. This should take about 15 or 20 minutes each time.
Now one last time, pour the last of the broth (should be about a cup and a half) into the rice and stir. But before you cover it this time, cover the rice with the kale, broccoli and carrot. Now put the lid on and the veggies steam for a few minutes before stirring them into the rice and broth. You could use practically any veggies for this as long as they aren’t too soggy (like tomatoes), and are cut so they cook uniformly. There’s nothing like raw potatoes mixed with mushy broccoli, so chop your veggies with cooking speed in mind.
As soon as the last of the broth is being absorbed, and your green veggies look bright and just perfectly crunchy/cooked, turn off the burner and add in the finely chopped parsley and the cheese. Stir it all up and cover to give the cheese a minute to get friendly with the rice. Usually you would just use a hard cheese for this, like parmigiana or romano. (We used some Spanish roncal sheeps cheese, which is strong and delicious in risotto.) I think using just a little softer cheese adds a touch of richness and flavor, so I like to include feta or gorganzola as well. But you can easily leave this off. I don’t know why you would, but you could.
Risotto is a great side dish, but adding the veggies like this makes it a meal in itself. You could bring this to a pot luck dinner. Reheat it for leftovers. Or just stand there with a few friends and forks and eat the whole thing while talking in the kitchen. It pairs perfectly with wine, but choose a simple table red rather than something with a big flavor that will compete for attention. We also like to make a delicious spritzer of limeade, ginger ale, fresh mint, and muddled berries (from frozen) that goes well with this at dinner parties. With or without vodka, of course.