This classic Italian rice dish usually takes anywhere between 45 minutes to an hour to prepare and requires you to stir it the entire time. With a few modifications I was able to make a great tasting version with about 20 minutes actual hands-on time. I know I'll probably get a few people giving me grief that this isn't a true risotto, but for a quick springtime dinner I think it's pretty damn good.
5 cups vegetable stock
1 tablespoon olive oil
1 large onion, chopped
2 cups Arborio or Carnaroli rice
1/2 cup dry white wine (optional)
11/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 cup boiling water
2 cups fresh or frozen peas
2 tablespoons olive oil (optional)
Preheat oven to 425 degrees. Place stock in a saucepan and heat just to boiling.
In an ovenproof Dutch oven, heat oil over medium heat. Add onion and cook until just tender but not browned, about 3 minutes. Increase heat to medium-high; add rice and cook, stirring constantly, 1 minute. Stir in wine and cook until completely evaporated, about 1 minute. Stir in broth mixture, salt, and pepper. Bring to a boil. Cover and bake 20 to 25 minutes or until almost all of the liquid has been absorbed.
A few minutes before the risotto is done, cook peas in boiling water, 2 to 3 minutes, or until tender.
Remove risotto from oven and add peas and their cooking liquid. Gently stir, adding additional hot water as necessary to achieve a creamy consistency. If desired, stir in olive oil. Serve immediately.
Sounds delicious, and the texture looks just perfect. Nice and soft and creamy. Goodness, getting hungry just looking at it!
Posted by: Eva | 06/08/2011 at 02:04 AM