I love and have a passion for travel and food. Local ingredients made beautiful.
Let’s start with an easy spring inspired vegetable risotto:
Quick Spring Risotto:
Prep time: 15min Cook time: 20min Level: Easy but looks difficult when it’s finished
1 cup of Arborio rice
10 dried porcini mushrooms
1/2 can of organic peas
1 small parmesan pecorino cheese block
1 large green onion, chopped
1 clove of garlic, minced
1 box of organic chicken stock
1/4 cup of salted butter with 1 extra pad of butter for finishing. I like Irish gold.
Salt/Pepper/chili flake for heat (optional)
Spicy micro greens or chives for garnish
1.) We are making this without using wine. I’ve made risotto with wine, but this time I was all out (oops, wonder how that happened…)! Using 2 broths really helps make this dish great. Let’s prep your two broths.
Steep the porcini mushrooms in 3 cups of boiling water. (Using a tea kettle, boil the water, pour it into a microwave safe dish, add the mushrooms and cover with a towel to steep for 10 minutes. So much easier!) Heat up the chicken stock and have on standby. You will be going back and forth between the 2 stocks. Mushroom broth makes this dish sooo rich and decadent. They sell these hunnies at Wholefoods.
2.) Add the chopped garlic, then the onion, saute until translucent.
3.) Stir in 1 cup of rice until crackly and toasted (that’s a professional culinary word…..promise). Pinch of salt, pepper, chili flake.
4.) Ladle just enough mushroom stock to cover the rice. Cook on medium heat (low simmer), stirring constantly. Wait until the liquid is absorbed. Repeat this step 3 more times using both broths (about 20 minutes) until the rice is tender.
5.) Grate the parmesan and zest 1/2 lemon. Once the risotto is done, take it off the heat and vigorously stir in cheese, lemon zest and small pad of butter. Flip and stir the risotto with enthusiasm!! Add in remaining mushrooms, finely chopped. Stir in the peas.
6.) Garnish with spicy micro greens, fresh pepper and a little chili oil.