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
- Stir in rice until all the grains
are coated with oil. Continue to quickly stir to coat rice, but do not toast
- 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.
Here are some risotto variations to serve as an entrée or as accompaniment dishes.
Milanese: dry white wine, saffron, and vegan Parmesan cheese (such as Follow Your Heart or Violife)
Risotto with peas and toasted almonds
Risotto with asparagus tips
Traditional risotto with radicchio and olive oil
Smoked tempeh or mushroom risotto with chopped parsley
Pesto risotto with pine nuts
Mediterranean risotto with raisins and almonds
New World Risotto with pecans and orange zest
Risotto with toasted pumpkin seeds, white wine, thyme, and garlic