Seasonal Vegetable Risotto

A creamy, bound rice where each grain remains distinct and firm at the core. The aroma of parmesan and nut-brown butter mingles with the freshness of lightly sautéed vegetables.

• Prep time: 20 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 881
• Protein: 21 g
• Carbs: 138 g
• Fat: 25 g

Ingredients

• 320 g White rice ( dry )
• 1 piece Yellow onion ( finely chopped )
• 1 piece Garlic ( minced )
• 100 ml Dry white wine
• 1 L Mineral water ( hot )
• 1 piece Carrot ( diced small )
• 1 piece Zucchini ( diced small )
• 150 g Button mushroom ( diced )
• 40 g Salted butter ( cold, cubed )
• 60 g Parmesan cheese ( grated )
• 2 tbsp Extra virgin olive oil
• 1 piece Thyme
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 320 g Arborio Rice ( or Carnaroli )
• 1 L Vegetable broth

Instructions

1. Vegetable preparation

   Cut the carrot, zucchini, and mushrooms into small brunoise (2mm cubes). Finely mince the onion and garlic.

2. Sauté and glaze

   In a sauté pan with olive oil, sweat the onion without coloring. Add the rice and stir until the grains become translucent on the edges: this is 'nacrage'.

3. Deglaze

   Pour in the dry white wine. Scrape the bottom of the pan to release the drippings. Let it reduce until the liquid is almost completely absorbed by the rice.

4. Gradual moistening

   Add hot water (or broth) ladle by ladle. Wait for the rice to absorb the liquid before adding more. Add the vegetables halfway through cooking so they stay crunchy.

5. Check and bind

   The rice should be al dente. Turn off the heat. Add cold butter and grated parmesan. Stir vigorously to create an emulsion: the risotto should be 'all'onda', forming a wave when you shake the pan.

Chef's tips

• Never wash risotto rice, you would lose the starch needed for binding.
• The broth must always be boiling when poured to avoid stopping the cooking process.
• The final binding with butter and cheese is done off the heat to keep the shine.

Storage

Risotto does not reheat well as it loses its creaminess. If necessary, add a little water and butter when reheating.