Risotto for All Seasons

Summary
Prep time	20-30 min
Cook time	30+ min
Source	Fresh Every Day (pg 201-203)
Yield / serves	4-6 servings
Rating	Delicious

This is a basic recipe with seasonal variations. Risotto is very versatile for experimenting with additions (the "seasonal vegetables" ingredient).

Ingredients

• 4 to 5 c chicken broth
• 1 T olive oil, or more if necessary
• 1 T unsalted butter
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 1/4 c Arborio or carnaroli rice
• sea salt and freshly ground black pepper to taste
• 1/2 c dry white wine
• seasonal vegetables (see below)
• 1 c grated Parmesan cheese (~3 oz)
• 2-3 oz goat cheese (optional, especially with squash)

Preparation

Bring the chicken broth to a simmer in a saucepan over medium-low heat.

Heat the olive oil and butter in a large skillet and reduce the heat to medium. When the butter is melted, add the onion and cook, stirring frequently, until tender and translucent, about 4 minutes. Add the garlic and cook, stirring constantly, for 1 minute more, being careful not to let it brown. Add the rice and cook, stirring constantly, for about 2 minutes, until the rice slides around easily in the pan and each grain of rice is coated with oil-butter. Add a splash more olive oil if the pan seems too dry and season with salt and pepper.

Stir in the white wine and cook until it evaporates. Stir in 1/2 cup of the warm chicken broth and cook, stirring constantly, until the rice absorbs all of the broth. When you hear the rice begin to sizzle in the pan, add another 1/2 cup of broth. Continue cooking the rice this way, adding the broth 1/2 cup at a time and waiting until the broth is absorbed and the rice sizzles before adding more, cook, stirring constantly, until the rice is tender and creamy but not mushy. The process will take 20-25 minutes. You may not need the entire 5 cups of broth.

When the rice is tender and creamy, stir in the cooked vegetables along with any liquid they have released. Add any remaining uncooked vegetables and fresh herbs and cook until the vegetables are warmed through, about 4 minutes. Add a little more broth until the risotto reaches the desired consistency. Stir in half of the Parmesan. Taste for salt and pepper and season with more if necessary. Transfer the risotto to a serving dish. Sprinkle with the remaining Parmesan and serve immediately.

Variations

Steak & Asparagus

To the recipe above, add:

• 1-2 T butter
• 1/2 lb asparagus, sliced into ~1-inch pieces
• ~1/2 lb grilled steak (leftovers!), sliced thin and cut into bite-sized pieces
• 1/2 t dried thyme (preferably fresh)
• goat cheese

While the risotto is cooking, saute the asparagus in butter. Set aside.

Once the risotto has reached the desired consistency, add the steak, asparagus, thyme and goat cheese. Mix well and allow to heat through.

Steak, Butternut Squash, Spinach, and Kale

Delicious!

To the main recipe, add:

• ~1/2 lb grilled steak (leftovers!), sliced thin and cut into bite-sized pieces
• leftover roasted butternut squash
• ~4 oz chopped kale
• ~2-4 oz fresh spinach
• 1/2 t ground chipotle
• 2-4 oz goat cheese (to taste)

Once the risotto has reached the desired consistency, add all the above ingredients, mix well, and heat through. We sprinkled more chipotle on after dishing up.