Seasonal Vegetable Risotto
Ingredients
- 320 gWhite rice (dry)
- 1 pcYellow onion (finely chopped)
- 1 pcGarlic (minced)
- 100 mlDry white wine
- 1 LMineral water (hot)
- 1 pcCarrot (diced small)
- 1 pcZucchini (diced small)
- 150 gButton mushroom (diced)
- 40 gSalted butter (cold, cubed)
- 60 gParmesan cheese (grated)
- 2 tbspExtra virgin olive oil
- 1 pcThyme
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 320 gArborio Rice (or Carnaroli)
- 1 LVegetable broth
Method
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.
- 1
Cut the carrot, zucchini, and mushrooms into small brunoise (2mm cubes). Finely mince the onion and garlic.
- 2
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Risotto does not reheat well as it loses its creaminess. If necessary, add a little water and butter when reheating.
