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Mixed vegetable risotto

Risotto, a creamy rice dish, originally from northern Italy, is easy to make, its versatile and also quite comforting. You can chop and change the additional flavors to the rice to suit your desire or according to the ingredients available; it can be served as a light vegetarian lunch, or a side dish for a main course with meat. There are few rules, however. The most important is that the correct variety of rice must be used. Risotto rice, which is quite round and looks very different from long-grain rice, releases lots of starch during the cooking process so the finished dish is very creamy and rich which is characteristic of risotto.

MIXED VEGETABLE RISOTTO
Serves 2 as a main dish and 4 as a side dish.

For the risotto:
12 tablespoons butter
3 shallots, finely chopped
1 cup Arborio (risotto) rice
½ cup white wine
3 cups hot vegetable stock (make you own or buy from the supermarket – not stock cubes!)
2 teaspoons fresh thyme, finely chopped
2 tablespoons sour cream
4 tablespoons Parmesan, finely grated
salt and freshly ground white pepper
125 g/4½ oz cold butter, diced (or less if desired)
cabernet sauvignon vinegar, to taste, or a few drops of lemon juice

For the mushrooms:
1 tablespoon butter
2 cups shimeji mushrooms
salt to taste

For the vegetables:
about 20 broccoli florets
salt to taste

For the garnish:
edible flower petals (optional)
Parmesan shavings
mixed herbs and micro leaves

For the broccoli:

  • Bring a sauce pan with about 2 cups of water to the boil. Add 1 teaspoon salt and add the broccoli.
  • Boil for 1 to 1½ minutes until crisp-tender. Remove with a slotted spoon and set aside in a warm place.

For the mushrooms:

  • Empty the saucepan, then add the butter and fry the mushrooms for about 2 minutes before the mushrooms and butter turns brown.
  • Remove from the pan and set aside in a warm place.

For the risotto:

  • In a large saucepan and over medium heat, heat the 2 tablespoons of butter and add the onion. Cook until the onion is translucent.
  • Add the rice and stir for 2 to 3 minutes, then add the wine and stir until the liquid is absorbed.
  • Increase the heat to medium-high and stir in 1 cup of the broth and cook uncovered, stirring frequently with a wooden spoon, until all the liquid is absorbed,.
  • Then add more broth, allowing the liquid to be absorbed before adding some more.
  • Cook for approximately 25 to 30 minutes or until the rice is tender (but still with a bite) and the mixture has a creamy consistency.
  • Stir in the sour cream, cheese, salt and freshly ground white pepper, and remaining butter. Stir until mixture is creamy, about 2 minutes then remove from the heat.
  • Taste for seasoning and add the vinegar or lemon juice if required and stir through.
    A few drops of vinegar or lemon can change the dish you have prepared miraculously. It not only mellows a too rich sauce or soup, but it perks up your taste buds and brings brightness to the other ingredients in a dish — guaranteeing that lasting element of surprise.
  • Spoon the risotto into four serving bowls and garnish with the mushrooms, broccoli, Parmesan shavings and flowers (if using).
  • Serve immediately.

By STELLA

I have had no formal chef’s training. Classical piano was my parents’ choice, and that took care of the first 20 years of my life. Journalism and radio followed (my own choices, this time), and these opened many doors for me into different countries, people, cultures — and, of course, foods. In a six week series on radio I used it as a platform for my love of food and shared lots of interesting recipes and food news with listeners.
My earliest memories of food come from the family kitchen at home; I can still remember the wonderful smells of the dishes my mother prepared. I became aware of the flavors of her creations at an early age. Some I enjoyed and preferred, while others depressed me with their lack of interesting flavors. My mother was a good cook, but not a gourmet, and sadly this often showed. What I did appreciate was that she always involved me in the preparation, sharing her knowledge of nutrition, flavor, color, and the harmonies of each plate she dished up. She was also a genius with leftovers and quick meals when unexpected guests arrived. This is one of the things that stands out in my mind, and it inspired me to create wonderful dishes from leftover foods myself.

I carried on with the tradition of carefully planning meals to combine nutrition, color and flavor, while at the same time offering variety and elegant presentation. In the process, I developed a passion for seeking out the best available products, adhering to each season’s offerings, and treating it with the respect it deserves, which eventually became part of my daily culinary life and travels. I did these things not because I wanted to become a chef, but to satisfy myself, family and friends with creations of gorgeous food and exciting flavors. All of which, I hope, is reflected in this blog.

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