RSS
Home
Risotto, the vegetarian's best friend
Print
Email
RSS
Subscribe
Short fat grains of rice known common-
ly as Risotto. Photo (c) Daniel Robert
Cohn
Not every human is meant to be exclusively a vegetarian, but eating several meat-free meals a week can add a great deal of positive progress to your health. Many naturopaths suggest that meat should only be a major part of your meal two to three times a week, and many people who live within cultures known for their long life-spans only eat meat once a week at special dinners.
For many people, though, a vegetarian meal means being hungry less than an hour later. That's were a tasty treat like Risotto comes to the rescue!
Because arborio rice (which is used almost exclusively to make risotto) is not processed and/or milled as much as the more common rices found on grocery shelves, it retains a higher starch content. Obviously, this makes it a big no-no for folks trying to keep their carbohydrates down or struggling with systemic candida overgrowth, but for most everyone else, it means that you have access to a tasty, versatile dish that is very filling.
One of the main differences between regular rice and risotto is the way in which it is prepared. Instead of steaming it as we would a jasmine or basmati rice, it's actually sauteed first and then enriched with water or broth in an open pot. With that first step of saute right up front, the possibilities of how to flavor your risotto are endless. Another very important difference is that because of the starch content, risotto creates a rich and creamy texture that, frankly, you just can't get with any other type of rice. (Well, admittedly, risotto can traditionally use carnaroli or vialone nano, too, but there's a reason that arborio is the most popular.)
Today, I'm going to share with you my very favorite risotto recipe.
Rustic Mushroom Risotto
Serves 6.
Time to prep: 10-15 minutes
Time to cook: about a half an hour, depending on your elevation
Ingredients:
- 1 box of arborio rice (usually about two cups)
- 1 medium onion, diced
- 1 large portobello mushroom cap, diced
- 8 ounces white cap mushrooms, diced
- 3 tablespoons olive oil
- 1 tablespoon butter
- 1 to 2 quarts no-chicken broth
- salt, pepper, basil, thyme
- 1/2 cup grated Parmesan
Direcctions:
In a large dutch oven or similar type of casserole dish, saute the onions and both types of mushrooms over medium heat in olive oil and butter with a sprinkle of salt. When the onions just start to brown, pour in the rice. Coat the rice thoroughly in the oil, sprinkle with more salt, add herbs, and add just enough broth to cover the rice. Turn down to medium-low heat and simmer, stir very regularly, until the liquid is absorbed. Add the brother again, just enough to cover the rice, and continue simmering and stirring. When the liquid is absorbed this time, test a bite to see if the rice as become al dente, and if not, add a little more liquid (broth or water), until it reaches the point of doneness desired.
You should have a nice, creamy consistency at this point. Add the Parmesan cheese and mix well, plus adjusting for flavor with salt, pepper, and herbs as desired.
Related Articles:
Comments
Single, married or something in between? Find what you need for Valentine's Day.
