Title: Garden Risotto By John Geckles
Categories: Rice, Chicken, Wine, Cheese
Yield: 4 Servings
3 tb Olive oil
2 tb Butter
1 sm Onion; diced
1 Carrot; diced
1/2 lb Asparagus
1/2 c Corn
1/2 c Peas
1 c Arborio rice
1/2 c White wine
1 qt Stock; chicken or vegetable
3 tb Fresh herbs (basil, oregano, chive, thyme,
dill, fennel); chopped
3/4 c Good Parmesan cheese
Salt and fresh ground pepper
Heat stock and keep hot on the stove top. In a large, heavy
bottomed pot, melt butter and olive oil. Saute onion until
transparent. Add vegetables and saute for 2 minutes. Add rice
and wine and stir constantly until wine evaporates. Add stock,
one ladle at a time, stirring constantly, AND letting each
ladleful be absorbed before adding the next. In this process, the
rice cooks before your very eyes. The rice should cook al dente
and usually takes about 20 minutes. Remove from heat. Stir in
herbs, cheese and season to taste.
Notes: If you must use canned broth use Swanson's Low Sodium.
When you add the rice, slowly stir to insure that each grain is
coated with oil. If using canned stock, depending on the type, you
may not need to add salt.
This was the last in the series of summer cooking classes at
Tanya's Soup Kitchen in Old Town. The theme was "From the
Garden".
