I have attempted to make risotto in the past and frankly found it not only challenging but annoying to stand over the stove stirring forever. This recipe from the latest issue of Cooks Illustrated it surprisingly low maintenance and easily yields perfect results. I feel like I can post it here because I have veganized it, but if you must use non vegan ingredients it's obvious what you would substitute. But make it vegan people. It's yummier and saves the chickens :)
p.s. A Dutch Oven for this recipe is a must. If you don't have one yet (Mom!) you should get one asap- besides this recipe there about a million uses for them, and there are some cheap but sturdy ones out there!
Almost Hands-Free Risotto with Herbs
- 6 1/2 cups fake chicken stock (I used 2 Edward & Son's Not Chick'n Boullion cubes), vegetable stock would work as well
- 4 tbs. Earth Balance
- 1 large onion, chopped fine
- Salt
- 1 medium garlic clove, pressed
- 2 cups Arborio rice
- 1 cup dry white wine
- 1 tsp. lemon juice
- 2 tbs. chopped fresh parsley
- 2 tbs. chopped fresh chives
- Ground black pepper
- Bring broth to a boil in a large sauce-pan over high heat. Reduce heat to medium-low and maintain a gentle simmer.
- Heat 2 tbs. of Earth Balance in a large Dutch oven over medium heat. When the EB has melted, add onion and 3/4 tsp. salt; cook, stirring frequently, until onion is softened but not browned, 4-7 minutes. Add garlic and stir until fragrant, about 30 seconds. Add rice and cook, stirring frequently, until grains are translucent around edges, about 3 mins.
- Add wine and cook, stirring constantly, until fully absorbed, 2 to 3 minutes. Stir 5 cups of hot broth into rice; reduce heat to medium-low, cover and simmer until almost all liquid has been absorbed and rice is just al dente, 16 to 19 mins, stirring twice during cooking.
- Add 3/4 cup of hot broth, and stir gently and constantly until risotto becomes creamy, about 3 mins. Remove pot from heat, cover, and let stand 5 mins. Stir in remaining 2 tbs Earth Balance, lemon juice, parsley and chives; season with salt and pepper to taste. Serve immediately.
Alas, I did not get a picture of the risotto when we ate it last night- this is the sad small portion of leftovers... you get the idea though!
