And the last bunch of vegetables in my refrigerator today goes to: Risotto!
Recipe by Gray Apron
time: 40 min
ingredients
- 1 1/2 cup (320 g) rice for risotto (arborio, f.ex)
- 500 g (1 lb) celery stalks, diced
- 2 medium onions, diced finely
- 1 medium carrot, grated
- 6 Tablespoons olive oil
- 50 g (about 2 oz) Parmesan, grated
- 30 g (2 Tablespoons) butter
- salt, pepper, nutmeg
- In a medium pot, heat half of the oil on medium high. Add onions and saute on medium/low for about 10 min (without getting them brown).
- Bring to boil about 4 cups (1 l) of water with 1/2 teaspoon salt. Add rice to cooked onions and saute together for about 2 minutes. Add 1 cup of boiling salted water. Mix it in. When liquid is absorbed, add 1/2 cup of water and keep going, adding and mixing for about 25 minutes.
- Meanwhile in a large sauce pan, pour in oil and saute celery for about 15 min. Add salt, pepper and nutmeg to taste. Add the cooked vegetable to the rice about 5 min before the rice is ready. Add grated carrot.
- Take the risotto pot off the heat. Mix in grated Parmesan and butter. Serve right away.
- I probably maxed out celery-to-rice ratio, but it's good and I don't even like celery
- Italians usually add double the Parmesan I used; there is no risotto w/o Parmesan
- it's best to correct seasoning at the end, after Parmesan and butter is added
- I've tried making risotto with basmanti rice and it's OK but not as creamy
- I've tried with brown rice and I won't try again
- reheating risotto is tricky and usually not done; sometimes I cook the rice and leave out cheese and butter for reheating later.
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