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Risotto

Daddy P

Posted 10:58 pm, 07/31/2010

Sorry I messed up the title of the recipe. It's Sauted Vegetable Risotto.

Daddy P

Posted 10:46 pm, 07/31/2010

Looks like I was wrong about it. Here's a recipe for vegetable risotto. Good luck.

Vegetable Risotto Sautéedegetable

The little thing that sets this risotto apart from others is simply removing the vegetables before cooking the rice. It makes a world of difference.

2 cups FRESH vegetables, I like to use, broccoli, onions, Anaheim or Poblano peppers, green beans, carrot, celery and fennel bulb. Cut into small bite size.

1 cup Arborio rice
3 cups chicken or vegetable stock
4 cloves garlic, minced
2 tablespoons fresh chopped parsley
2 tablespoons butter
2 tablespoons Parmesan cheese
2 tablespoon olive oil
Salt and Pepper

Preparation
Sauté vegetables and garlic with 1 tablespoon olive oil and 1 tablespoon butter until just cooked.

Salt and pepper and remove from pan.

Sauté rice in pan with remaining olive oil for a few minutes. Add half the vegetable stock and parsley.

Simmer, stirring occasionally.

Add more stock as rice absorbs it, until it's all in. Rice should be creamy, not dry and not mushy to the bite either.

Add cheese, remaining butter and vegetables, taste for salt and pepper.

Daddy P

Posted 10:43 pm, 07/31/2010

Goddess Paula Deen made some risotto one day and I think she cooked it in a pot like rice. I would say that they cooked it in pot to full cook and then sauted. Not sure though. I'll see if I can find some info for you.

1goddess

Posted 1:42 pm, 07/31/2010

Yes, I'm a big fan of Hell's Kitchen...they're always serving risotto...

Anyone have any idea how to cook this stuff...I know it's an Italian rice...and you can add just about anything to it...what I'm looking for is a basic recipe of this...it looks as if they are preparing it in a saute pan???? Are they precooking the rice if so to what stage....then putting it in the saute pan???? Any suggestions?
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