Showing posts tagged risotto
Broccolini and Mushroom Risotto with Sautéed Bell Peppers This is my own interpretation of two recipes from my Veganomicon cookbook. This is warming and hearty risotto dish. The original recipe calls for asparagus, but it is out of season now so I worked with what I could find. The whole process took about 1 hour. I recommend you recruit a friend, or dad in my case, to help out; it will go faster and be more fun. Lemongrass broth: 3 cloves garlic, whole and unpeeled 1-inch piece ginger, sliced into ¼-inch slices 1 small stalk lemongrass or 1 Tbls dried chopped lemongrass 3 cups vegetable broth 3 cups water 3 Tbls soy sauce  Risotto: 1/3 cup cooking sherry (I used rice vinegar) 1 pound asparagus (or veggies in season, I used Broccolini and button mushrooms) 5 Tbls peanut oil 1 cup basil leaves 2 Tbls chopped fresh mint 6 large shallots, sliced thinly 4 cloves garlic, minced 1 serrano red chile, sliced thinly, or red pepper flakes 1 ½ cups Arborio rice 1 tsp sugar 2 Tbls lime juice Chopped roated peanuts and lime wedges for garnish I also cooked bell peppers and onions as a topping for the risotto Recipe: 1. Slice lemongrass stalk in half lengthwise, cut into sections of 3 to 4-inch lengths, then slice into matchsticks. 2. Lightly bruise ginger slices by pounding them with side of knife. Crush garlic cloves with the side of your knife as well, keep whole. 3. put the lemongrass, ginger and garlic into a porous pouch, such as, muslin or cheese cloth and tie off (I has neither so I put it all in the pot with the liquid and strained it later). 4. Place all the broth ingredients in a large pot and bring to boil, then lower heat and simmer for 10 min. Then strain broth and cover to keep warm for later. 5. This is the part where I went wild and experimented a bit. While the broth was doing it’s thang, I chopped the broccolini, found another large pot, added about a Tbls of oil and sautéed it for about 3 min, added a bit of the vinegar. I then chopped and added the mushrooms, put a lid on and let it all simmer for about 5 min. Then add the basil and mint and let simmer for about 30 seconds more. Remove from heat and put ingredients in a separate bowl. 6. Add the rest of the oil into the same pot, Sauté the shallots and garlic for about 6-8 min, stir in chile pepper and rice and sauté for about 8 minutes until rice smells slightly roasted. Add the sherry of vinegar and stir until liquid is absorbed. 7. Ladle about ½ cup of broth at a time into the rice stirring constantly until each addition is absorbed. Stir and cook until rice is creamy but still a little firm in center. When broth is almost gone stir in sugar and lime juice before adding to the risotto. You may need to add some extra water if broth runs out. This whole process will take about 35 min. 8. This part is optional. While you are stirring with one hand, chop onion and bell peppers with the other, or call a friend to help. I have found the second option to work out better. Chop the onions into half moons, chops pepper into sticks. Add a bit of olive oil to a pan, sauté onions and peppers together, add a pinch of salt, put a top on and let cook together for about 30 minutes. 9. When the risotto is about done, add in the vegetables that you set aside, even the peppers if you would like, or you can spoon this on top as I did. Garnish each bowl with peanuts, a bit of chopped basil and mint and a lime wedge. Buon Apatito -L  View high resolution

Broccolini and Mushroom Risotto with Sautéed Bell Peppers

This is my own interpretation of two recipes from my Veganomicon cookbook. This is warming and hearty risotto dish. The original recipe calls for asparagus, but it is out of season now so I worked with what I could find. The whole process took about 1 hour. I recommend you recruit a friend, or dad in my case, to help out; it will go faster and be more fun.

Lemongrass broth:

  • 3 cloves garlic, whole and unpeeled
  • 1-inch piece ginger, sliced into ¼-inch slices
  • 1 small stalk lemongrass or 1 Tbls dried chopped lemongrass
  • 3 cups vegetable broth
  • 3 cups water
  • 3 Tbls soy sauce

 Risotto:

  • 1/3 cup cooking sherry (I used rice vinegar)
  • 1 pound asparagus (or veggies in season, I used Broccolini and button mushrooms)
  • 5 Tbls peanut oil
  • 1 cup basil leaves
  • 2 Tbls chopped fresh mint
  • 6 large shallots, sliced thinly
  • 4 cloves garlic, minced
  • 1 serrano red chile, sliced thinly, or red pepper flakes
  • 1 ½ cups Arborio rice
  • 1 tsp sugar
  • 2 Tbls lime juice
  • Chopped roated peanuts and lime wedges for garnish
  • I also cooked bell peppers and onions as a topping for the risotto

Recipe:

1. Slice lemongrass stalk in half lengthwise, cut into sections of 3 to 4-inch lengths, then slice into matchsticks.

2. Lightly bruise ginger slices by pounding them with side of knife. Crush garlic cloves with the side of your knife as well, keep whole.

3. put the lemongrass, ginger and garlic into a porous pouch, such as, muslin or cheese cloth and tie off (I has neither so I put it all in the pot with the liquid and strained it later).

4. Place all the broth ingredients in a large pot and bring to boil, then lower heat and simmer for 10 min. Then strain broth and cover to keep warm for later.

5. This is the part where I went wild and experimented a bit. While the broth was doing it’s thang, I chopped the broccolini, found another large pot, added about a Tbls of oil and sautéed it for about 3 min, added a bit of the vinegar. I then chopped and added the mushrooms, put a lid on and let it all simmer for about 5 min. Then add the basil and mint and let simmer for about 30 seconds more. Remove from heat and put ingredients in a separate bowl.

6. Add the rest of the oil into the same pot, Sauté the shallots and garlic for about 6-8 min, stir in chile pepper and rice and sauté for about 8 minutes until rice smells slightly roasted. Add the sherry of vinegar and stir until liquid is absorbed.

7. Ladle about ½ cup of broth at a time into the rice stirring constantly until each addition is absorbed. Stir and cook until rice is creamy but still a little firm in center. When broth is almost gone stir in sugar and lime juice before adding to the risotto. You may need to add some extra water if broth runs out. This whole process will take about 35 min.

8. This part is optional. While you are stirring with one hand, chop onion and bell peppers with the other, or call a friend to help. I have found the second option to work out better. Chop the onions into half moons, chops pepper into sticks. Add a bit of olive oil to a pan, sauté onions and peppers together, add a pinch of salt, put a top on and let cook together for about 30 minutes.

9. When the risotto is about done, add in the vegetables that you set aside, even the peppers if you would like, or you can spoon this on top as I did. Garnish each bowl with peanuts, a bit of chopped basil and mint and a lime wedge.

Buon Apatito

-L