What I like about risotto is the creaminess, flavor and the flexibility to add any vegetable that you have in the fridge. Also you can serve it solo or with any kind of protein. Traditionally risotto is made with arborio rice (short white italian rice). Today I made this recipe with sushi brown rice. Sushi rice and arborio rice are pretty similar, so feel free to use either one. The traditional risotto recipe asks you to add the liquid slowly and stir constantly. In my case with the kids running around I just added about half of the liquid that the recipe calls for, stir every time that I remember and when the liquid is absorbed I add the rest of the broth. I add salt at last because when the risotto is done I take some out to feed my 8 months old. After you make this recipe let me know what vegetable and what kind of broth you used.
Ingredients:
1 cup arborio rice, I used sushi brown rice
4 to 6 cups of a combination of broth and water. I used chicken broth
½ onion, diced
3 cups of chopped mushrooms, I used a combination of piopino and oysters mushrooms
2 to 3 stem less kale leaves chopped really small
2 garlic cloves chopped
Ghee or butter
Extra virgin olive oil
Lemon zest
Salt and pepper
Parmesan cheese
Directions:
In a saute pan melt few tablespoons of ghee or butter
Add the onions, garlic and the mushrooms
Cook for few minutes at medium-high heat
Add the rice and 3 cups of the liquid
Stir constantly until the liquid is absorbed
Add the rest of the liquid
Keep stirring every time you remember
Cook until the liquid is absorbed and the rice is tender
If you are super busy and you think you are going to forget about the rice just cook it at low heat. Just keep in mind that is going to take longer to cook
Add the chopped kale to the rice, stir and cook until the kale is tender
Taste and add more salt or pepper.
Before serving add some lemon zest, extra virgin olive oil and parmesan
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