This week the DH very sweetly offered to make dinner, and one of his favorite things to make is risotto. He loves making risotto as it is a delicious one-dish meal that nevertheless has quite a flavor punch and is a bit gourmet. My sweetie is not one for following recipes, so this is as close as I could get to his steps. If you haven’t made risotto before, don’t stress. Just make sure you have plenty of warmed broth on hand and add it slowly to the rice until the rice becomes soft and creamy. Dill havarti adds a unique character to this dish, and my unconventional add on, kefir, adds tangy creaminess with less fat than the more typical cream addition. Hope you enjoy!
In the spirit of this week’s theme of leftovers, let me just add that risotto makes perfect leftovers, either plain or shaped into balls, breaded and lightly fried in oil. I also just read about a fascinating dish called “Soup with Risotto, a dish made with risotto, eggs, bread crumbs, and clear or brown soup. It is commonly made when one has risotto leftover after a meal. The risotto is made into little balls the size of small nuts. Then are covered in egg and bread crumbs and fried in butter. After being dried they are added to either clear or brown soup.This recipe is not traditional in Italy, however. The balls are made (actually a little bigger than eggs), but they are not added to soup and are rather eaten on their own, and they are locally called supplÃ¬.” (source: Wikipedia Interesting!
Other risotto dishes at the book of Yum:
Seven Herb Risotto Recipe with Risotto cake variation for leftovers
Red Onion Vegetarian Risotto with grilled mushroom Recipe
Classic Allergen-Free Risotto Recipe (Dairy-free etc.)
Green Bean Mushroom Dill Risotto with Optional Havarti Recipe
Small soup pot of Gluten-Free Vegetable Stock (from bullion is fine)
2 to 3 cups Arborio Rice for Risotto
3 shallots or 1/2 large onion, diced
2 tbsp. butter or margarine
1/2 tbsp. olive oil
1/4 cup white wine
1/2 pound green beans, trimmed and cut into bite sized pieces
8 oz. mushrooms, chopped
1 bay leaf
dill weed, dry (or fresh if available)
Heat vegetable stock in the soup pot. Heat butter or margarine and olive oil in a dutch oven or deep pot. Add diced shallot or onion and let start to turn translucent. Add rice and stir. As rice grains turn translucent add your wine and let evaporate away. Add in 1/2 cup or so of stock at a time and stir, letting get absorbed into rice before adding more. After you’ve added stock a few times , add your bay leaf, green beans, and mushrooms and let simmer. Add more stock as needed. Season with salt and pepper and taste as rice grains soften. When rice has absorbed enough liquid to become creamy, taste again. When cooked to your liking, adjust seasonings and let sit on a cool surface for five or ten minutes. To serve, spoon risotto onto a nice bowl or plate and (if desired) sprinkle with havarti cheese slices. Stir in and let begin to melt. If you like, you can add a tablespoon or so of kefir or cream to each individual serving. If you prefer, you can leave the entire dish dairy free. Enjoy!