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DigsMagazine.com.
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today's special |
Risotto
with
Shiitake Mushrooms, Zucchini,
+ Roasted Red Pepper
Risotto seems like fancy food to me,
perhaps because it’s the sort of food most frequently encountered in
upscale restaurants and never at little dives. Surprisingly, though, it’s
easy to make at home – while the recipe does require a bit of
vigilance [you’ll have to stir fairly constantly for about 45 minutes
or so], the result is always delicious.
ingredients
2 cups uncooked arborio rice
4-6 dried shiitake mushrooms, soaked
in warm water for 20 min. and sliced into strips
1 roasted red pepper, chopped
1 large zucchini, julienned
[cut into thin matchsticks, approx. 1.5" long]
1 tbsp minced shallot
6 cups stock, chicken or
vegetable
1 cup dry white wine
4 tbsp butter [can substitute
olive oil, if desired]
¼ cup grated parmesan [optional] |
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time
45-60 min
serves 4 |
1. Heat the stock on low to
warm the liquid.
2. In a large saucepan, melt
the 4 tbsp butter. Add the shallots and cook for a minute or two on
low-medium heat. Add the rice; stir until the rice grains are
well-coated with oil.
3. Add the mushrooms, red
pepper and zucchini. Stir to combine, and cook for 3-4 minutes [until
the zucchini begins to turn translucent].
4. Add the white wine, and cook
until the liquid has been absorbed.
5. Gradually add the warmed
stock, cup by cup, waiting between additions until the liquid has been
mostly absorbed. [Should you run out of stock and the rice still seems
under-done, use warm water]. After about 30 minutes of cooking, begin
tasting the rice to check for done-ness – the rice should be al dente.
6. Turn off the heat. Stir in
the parmesan cheese, if desired. Serve in shallow bowls.
o
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