Roasted Vegetable Risotto
Source of Recipe
Redwood Creek
Recipe Introduction
This risotto recipe is terrific because you can do a lot of it in advance, and it pulls together all the really great vegetables of the summer. I like to make it with white wine, preferably pinot gris or sauvignon blanc.
List of Ingredients
1/4 cup (about 2 ounces) pancetta or bacon, chopped
1 tablespoon olive oil
1 1/2 teaspoons garlic, minced
1 cup Roma tomatoes, diced
1/4 cup dry white wine
About 1 3/4 cups chicken stock
Risotto Base (recipe below)
Roasted Vegetables (recipe below)
4 tablespoons (1/2 stick) butter, cut in small pieces
1/2 cup (about 1 1/2 ounces) grated
high-quality Parmesan cheese
2 tablespoons fresh basil, chopped
1 teaspoon fresh rosemary, minced
1 teaspoon fresh marjoram, minced
Salt and freshly ground black pepper
Grated Parmesan cheese and fresh herb sprigs
for garnish
Recipe
1. Cook the chopped pancetta in a sauté pan over medium heat until crispy. Drain on paper towels.
2. In a large, heavy, wide saucepan, heat the olive oil over medium-high heat and sauté the garlic and tomatoes
for a few seconds, being careful not to brown the garlic.
3. Add the white wine and stock and bring to a boil. Immediately stir in the Risotto Base and Roasted Vegetables.
Stirring often, let risotto reduce to a creamy but still brothy consistency, about 5 minutes.
(The risotto should be heated through at this point.) If the risotto gets thick, add a little more stock.
4. Turn off the heat and immediately stir in the butter, Parmesan cheese, and herbs. Taste the risotto and
season as needed with salt and freshly ground black pepper.
5. Divide the risotto among warm bowls and sprinkle with a little grated Parmesan cheese and the
crisp pancetta. Garnish with fresh herb sprigs.
Risotto Base
3 cups homemade chicken stock, lightly salted, or 2 cups canned stock plus 1 cup water
1 tablespoon olive oil
1 cup (about 3 ounces) mushrooms, chopped
1 1/2 teaspoons garlic, minced
1 tablespoon shallots, minced
1 1/2 cups Arborio rice
3/4 cup dry white wine
1. In a saucepan, heat the chicken stock until simmering. Lower the heat and keep warm. Do not boil or reduce.
2. In a large, heavy, wide saucepan, heat the olive oil over medium-high heat. When the oil is hot, add the
mushrooms. Cook until lightly sautéed, about 3 minutes.
3. Add the garlic, shallots and rice. Cook about 1 minute, stirring constantly. Reduce the heat to medium and
add the white wine. Cook until the wine is almost totally absorbed, stirring often, about 1 minute.
4. Stir in one-third of the warm stock. Simmer slowly, stirring often and adjusting the heat if necessary,
until the liquid is almost totally absorbed, about 6 minutes.
5. Stir in another third of the stock. Simmer slowly, stirring often, until the liquid is almost totally absorbed,
about 6 to 8 minutes. Stir in the remaining stock. Simmer slowly, stirring often, until the liquid is almost totally
absorbed, about 6 to 8 minutes more.
6. The rice should be al dente in texture and a bit creamy in consistency. Immediately remove the pan of rice
from the heat and spread the rice out on a baking sheet. Let cool at room temperature for 15 to 20 minutes.
When totally cooled, place in a container with a tight-fitting lid and refrigerate until needed, up to 2 days.
Roasted Vegetables
1 medium (1/3 pound) Japanese eggplant, sliced in half lengthwise and then sliced crosswise into 1/2-inch half-moons (available in specialty food stores)
1 medium red bell pepper, diced into 1-inch pieces
1 1/2 cups quartered button mushrooms and/or sliced portobello mushrooms
1 cup red onion, diced
1 tablespoon olive oil
1/4 teaspoon salt
1. Preheat oven to 500 degrees F.
2. Place the vegetables in a large bowl and drizzle with the olive oil. Sprinkle with salt and toss everything
together well. Spread out the vegetables on a baking sheet and bake for 18 to 20 minutes, or until the
vegetables are browned on the edges and just tender.
3. Let cool to room temperature. Place in a container, cover, and refrigerate until needed, up to 2 days.
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