Seasonal Vegetable Risotto

This recipe was given to me by my Italian friend, Giulia when I was living in Italy. In a pinch you can use boiling water to replace the stock; adjust seasoning with more onion and salt. My two favorites are: Radicchio or Artichoke risotto. You can replace the mushrooms with any seasonal vegetable. Traditionally, risotto is a winter dish in Italy, but I enjoy it year round. Are you dairy-free? The natural creaminess of the risotto rice helps you not to miss the addition of cheese if you decide to omit.

3-4 cups (750ml-1L) stock (may need more)

1 Tablespoon olive oil

1 package button mushrooms, cleaned and quartered

½ onion, diced

1 teaspoon Maldon sea salt

Optional: 1/2 cup (125ml) white wine

1 garlic clove, finely diced

1 cup (200 g.) Arborio rice

Optional: 1 Tablespoon butter

½ cup grated Parmigiano-Reggiano cheese

Method

The stock needs to be simmering with a lid on the stove, ready to ladle into the risotto. Keep a lid on top, so it doesn’t evaporate away.

In a large skillet, heat olive oil. Add quartered mushrooms and sauté 2-4 minutes, remove from pan and set aside.

Add onion and rice to pan and toast 2 minutes. *Optional, if adding wine or champagne do so now and cook, stirring until the wine is absorbed. Then proceed with the following steps.

Over medium heat, spread the rice evenly out in skillet and cover with hot, boiling stock until the liquid is just barely above the top layer of rice. Add the minced garlic clove and sea salt.

Stirring often, cook until liquid seems absorbed and the stock is just below the surface of the rice and add a ladleful of hot stock at a time (keep the flame on low and a lid to avoid to much evaporating). Adding more stock as needed to maintain the liquid level to just above the top layer of rice. Continue this method until rice is firm in center (al dente), approximately 20-25 minutes.

Taste and adjust seasoning if needed. Stir in the sauteed mushrooms (or other seasonal vegetable).

Serve with a side salad and enjoy.

Tips for Stock:

Any stock will do. Chicken, mushroom or vegetable are great. Water can replace stock in a pinch.

Variations:

Radicchio variation:½ small head radicchio sliced into bite-size pieces and a handful of crumbled cooked sausage added just before removing from heat.

Baby Artichoke variation:5 slivered baby artichokes (trimmed and a bit of inside choke & stem removed, soak in water with 1 squeezed lemon to prevent browning while chopping). Drain and add to pan to sauce 2 minutes just before adding onion and garlic.

Hot Smoked Salmon: when finished cooking, fold in roughly flaked bits of hot smoked salmon, lemon zest and shredded smoked pecorino sardo.