Risotto & Other Things….

Hello! I know summer is still here, but it was chilly here in Martha’s Vineyard over the weekend and so I thought it might be a good time for some risotto. It’s often a dish only thought of in the fall and winter, but I wanted to make it and I’m glad I did. It got rave reviews. I made zucchini risotto with goat cheese and herbs and served it with chicken, haricot verts, and a roasted tomato vinaigrette. You can click the arrows on the pictures below and scroll through them to see the process for making risotto. Go ahead…don’t be scared! It’s easier than you think.

Basic Risotto

3 TBSP olive oil

1/4 cup minced shallots

1 1/2 cups arborio rice

1 cup white wine

4-6 cups stock

1/2 cup parmesan cheese

herbs/mushrooms/veggies

3 TBSP butter

Salt & Pepper

For the version I made,

I also added 1/4 cup of

herbed goat cheese, and

shredded zucchini, garlic,

chives, parsley, and thyme

Saute shallots in olive oil until translucent. Add rice and toast in the pan for a couple of minutes, and then add white wine. Stir until absorbed. Ladle hot stock (chicken, veggie, mushroom) into the rice a few ladles at a time. Stir constantly on low heat until most or all of the stock is absorbed and the rice is just cooked through. Be careful not to overcook rice, as the end result will be gummy and mushy. When rice is cooked but still has some bite, add any other veggies or ingredients to your risotto. Finish with cheese and butter and season with salt and pepper. If the rice is too thick, add more stock or water. Perfect risotto should feel a little loose, it will thicken quickly as it stands.