Alright, so it’s been decided! From April 17th through the 23rd I’m going straight-up-now-tell-me vegetarian. This Saturday I’ll post the planned menu and if you would like to, please join me!
To get us in the mindset, here’s a lovely vegetarian spring risotto I made Thursday night. Morel mushrooms weren’t available just yet at Whole Foods, so I went with a nice gourmet blend.
Speaking of, we hunted for morels yesterday and didn’t find a dang thing. But you know what, the season is not over yet and I have HOPE. And the shoulder sunburn to prove it.
Vegetarian Spring Risotto:
What it takes for 4 servings:
* 1 cup arborio rice
* 1 onion, diced
* 8 oz mushrooms of choice (morel if you can find them), rinsed and sliced into bite-sized pieces
* 1/2 bunch asparagus, ends removed and cut into 1-inch pieces
* 1 cup fresh fava beans or english peas
* 4 cups vegetarian stock
* 1/4th cup white wine or vermouth
* 2 Tbs. butter
* 1/4th grated parmesan
* 2 Tbs. extra virgin olive oil
* coarse salt and freshly ground pepper
In a large skillet, heat the oil over medium-high. Add the diced onion and cook until they soften, about 5 minutes. Add the rice to the onions and toss to coat with the oil. Toast the rice for about 2 minutes. Add the vermouth to the pan and let cook off. Slowly ladle in a cup of stock (which is kept at a light simmer on the next burner) into the skillet, letting the rice absorb the liquid. You’ll continue to ladle the stock in as the rice absorbs all the liquid, in all taking about 20 to 30 minutes. At the 15 minute mark, toss your veggies into the rice mixture. They’ll cook along with the rice. Once the starches have released in the rice and it’s wonderfully creamy, take it off the heat and toss in the butter and cheese. Season with salt and pepper. Give it a taste. If you have some on hand, toss in some fresh basil. Hello spring.
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