Mar 18, 2013 7:48 PM
"Vegetable Risotto" serves 4
8 cups - Aborio Rice
1 qt - Vegetable Stock
2 oz - Garlic - minced
2 oz - Shallots - minced
2 cups - White Wine
2 tablespoons - Extra-virgin Olive Oil
1 - Lemon - juice and zest
8 oz - Grape Tomatoes - cut in half
8 oz - Baby Beet Greens - cut into thin strips( You can also use swiss chard or spinach)
3 oz - Crimini Mushrooms
3 oz - Shitake Mushrooms
3 oz - Oyster Mushrooms ( Cleaned and cut in quartered )
4 oz - Butter - small cubes
4 oz - Pecorino Cheese - fresh grated ( You can also use Parmesan )
Salt and White Pepper to taste
Place mushrooms on a sheet pan drizzle with olive oil and season with salt and pepper, roast in a 350 degree oven for 10 minutes, remove from oven when done and set aside.
In a small sauce pan began to heat vegetable stock and bring to a simmer. In a large flat stock pot heat on medium heat, add oil, garlic and shallots, begin to sweat until aromatic, before it starts to brown add the rice and lightly toast for a couple minutes.
Next add wine and let cook till wine is almost completely gone, make sure to stir constantly, after wine has cooked out start adding hot vegetable stock a cup at a time allowing to cook down after each time and continuing to stir.
The rice will start to get creamy and soften up this should take a bout 20 minutes. Once the rice is cooked stir in mushrooms first, then beet greens allow to cook for a minute and at the end add tomatoes, cheese, butter and salt and pepper to taste.
Garnish with more cheese and fresh basil.