How to Make Risotto

Risotto is one of my favorite recipes.  It’s gourmet and pretty easy once you get the hang of it.  It is also one of my favorite ways to use Lovage, my favorite perennial vegetable.  At least it’s my favorite one of right now. Things may change as others become ready for harvest.

Ingredients for Risotto:

4 cups stock

1 Leek (or 1 Shallot, 1 Onion, or other appropriate allium)

1-3 Stalks Lovage (I really like Lovage)

1 cup Rice (usually Arborio, but I tend to use short grained brown rice.  You can also use quinoa)

1/4 cup White Wine

1 Bundle Asparagus (or handful of Chard, Kale, Nettles, Sorrel, or Arugula Greens, or your favorite tender vegetable)

1/4 cup Pecorino or Parmesan Cheese

Parsley, Chervil, or Chives for garnish.  Season with salt and fresh ground pepper.  Homemade Horseradish is a great garnish for risotto as well.

To prepare:

Put 4 cups of stock in a pot and let simmer.  Do not bring this to a boil.  Simply warm the stock.

In another pot, coat with olive oil and warm on medium heat.  Sautee your leeks, onions, or shallots in a pan for 2 minutes.  Add lovage or other fragrant herbs if you are using them.  Once these vegetables and herbs release their scent, add 1 cup of rice to the pot.  Stir the rice to coat with olive oil.  Once covered in oil and translucent, add 1/4 cup of white wine.  Stir frequently as the white wine is absorbed into the rice, vegetables, and herbs mixture.

Once the wine is absorbed, add in a 1/2 cup of stock and stir frequently as it absorbs into your rice, vegetables, and herbs. Once the stock is absorbed into your mixture, add another 1/2 cup of stock.  Stir frequently and add stock as it becomes absorbed into the rice and vegetables mixture.  When you add the last 1/2 cup of stock, add Asparagus, Chard, Kale, Nettles, Sorrel, or any other tender vegetable.

Grate 1/4 cup of Parmesan or Pecorino cheese.  Once all liquid is absorbed, add in the cheese and garnish with Parsley, Chervil, Chives or other delight.