Luxurious Risotto

This luscious risotto was made with vegan margarine, shallots, garlic, vegetable stock, white wine, arborio rice, peas, sliced almonds, and fresh parsley. To prepare, warm 3 cups of vegetable stock in a small pot. In a large pot, melt a spoon of vegan margarine and quickly sauté 1 chopped shallot and 2 cloves garlic until wilted. Add 1 cup of arborio rice. Gradually add stock 1/2 cup at a time. Stir frequently and continue until all absorbed, about 30 minutes. Towards the end of cooking, add ¼ cup vegan white wine and 1 cup peas, and stir until wine is absorbed (or use 1 Tablespoon white wine vinegar). Serve warm topped with chopped fresh parsley and sliced almonds. Photo by Rissa Miller.

By Chef Nancy
Berkoff, RD, EdD

For a creamy,
luxurious risotto, use Arborio or caranoli rice. The risotto method allows the
rice to become creamy and custardy. Here is the risotto method, usually done
with Arborio rice, but can be done with any short-grained rice, or barley,
quinoa, or buckwheat:

Bring liquid, usually vegetable or
mushroom stock, to a simmer; set aside and keep warm.
Chop and sauté onions, shallots or
garlic with a small amount of oil or vegetable oil spray in heavy saucepan. Do
not brown.
Stir in rice until all the grains
are coated with oil. Continue to quickly stir to coat rice, but do not toast
the rice.
Slowly add stock, about ½ cup at a
time. This is where culinary patience comes in. Stock must be added very slowly
and stirred until completely absorbed. This may take up to 20-30 minutes.
Stir in flavoring and ingredients,
such as olive oil, minced mushrooms, soaked saffron, blanched peas, minced
smoked tofu, walnuts, or pine nuts as soon as risotto is creamy and soft.
Serve immediately.