Almost every European country has an iconic rice dish. The Spaniards have Paella, the French elevate rice to a dessert with their take on kheer called Riz-au-lait. The most iconic rice dish however is Italian Risotto. This tasty, vegetarian take on the classic is both simple and delicious. Do let us know your take on it in the comments below.
1. Add broth to a small pot and bring to a boil. Remove from heat, cover and set aside.
2. Melt butter over medium heat, then add olive oil, mushrooms, onions, and a pinch of salt and pepper. Sauté for 5 minutes until onions are soft. Add garlic, rosemary, and arborio rice. Stirring often, cook for an additional 3-4 minutes until garlic is soft and rice is toasted. Add the wine, mustard, and miso and mix well. Cook for a few more minutes until the wine has evaporated, stirring frequently so the bottom doesn’t burn.
3. Once the wine is evaporated, add 1 cup of warm broth to the rice mixture. Continue to cook over medium heat, stirring often, until the broth is absorbed. Repeat this step, adding the broth in 1 cup increments, until risotto becomes thick and creamy. This should take about 20-30 minutes. If the risotto seems done, give it a taste and you will know. The rice should be chewy, firm, yet tender. You may not use all of the broth and that’s ok. Don’t have a meltdown.
4. At this point, you can fold in whatever vegetables you are using along with the shredded Roussas Feta. Give it a taste and season with salt and pepper to your liking. Continue to cook, stirring constantly, until the sweet corn is tender and the peas / haricots verts are bright green. Remove from heat and serve immediately.
Buy ingredients for this recipe
Thumbnail | Name | Categories | Price | Buy |
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Dolce Vita Italian Extra Light Olive Oil | Gourmet Food, Oils & Vinegars, Olive Oil, Special Offer | ₹3,315.00 | Add to cart This product has multiple variants. The options may be chosen on the product page ₹3,315.00 | |
Delouis Fils Strong Dijon French Mustard | Gourmet Food, Herbs, Spices and Condiments, Mustards, Offers, Ready to Eat Products, Upto 30% Off, Upto 50% Off | ₹252.00 – ₹1,103.00 | Add to cart This product has multiple variants. The options may be chosen on the product page Original price was: ₹1,225.00.₹1,103.00Current price is: ₹1,103.00. Original price was: ₹325.00.₹265.00Current price is: ₹265.00. Original price was: ₹265.00.₹252.00Current price is: ₹252.00. | |
Cascina Belvedere Arborio Italian Rice,1kg | Cereals, Grains & Pasta, Gourmet Food, Rice | Out of stock | ||
Borde Whole Shitake 2-4cm Dried Mushrooms | Gourmet Food, Mushrooms, Mushrooms and Canned Vegetables, Offers | ₹455.00 – ₹3,722.00 | Add to cart This product has multiple variants. The options may be chosen on the product page Original price was: ₹4,135.00.₹3,722.00Current price is: ₹3,722.00. Original price was: ₹505.00.₹455.00Current price is: ₹455.00. |
Ingredients
Directions
1. Add broth to a small pot and bring to a boil. Remove from heat, cover and set aside.
2. Melt butter over medium heat, then add olive oil, mushrooms, onions, and a pinch of salt and pepper. Sauté for 5 minutes until onions are soft. Add garlic, rosemary, and arborio rice. Stirring often, cook for an additional 3-4 minutes until garlic is soft and rice is toasted. Add the wine, mustard, and miso and mix well. Cook for a few more minutes until the wine has evaporated, stirring frequently so the bottom doesn’t burn.
3. Once the wine is evaporated, add 1 cup of warm broth to the rice mixture. Continue to cook over medium heat, stirring often, until the broth is absorbed. Repeat this step, adding the broth in 1 cup increments, until risotto becomes thick and creamy. This should take about 20-30 minutes. If the risotto seems done, give it a taste and you will know. The rice should be chewy, firm, yet tender. You may not use all of the broth and that’s ok. Don’t have a meltdown.
4. At this point, you can fold in whatever vegetables you are using along with the shredded Roussas Feta. Give it a taste and season with salt and pepper to your liking. Continue to cook, stirring constantly, until the sweet corn is tender and the peas / haricots verts are bright green. Remove from heat and serve immediately.
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