Anyone that knows me knows I’m a sucker for risotto. Anytime I see this on a menu it is going to be ordered. It’s comfort food, creamy goodness has to make it’s way to my belly. Now most people are a bit overwhelmed by the thought of making risotto as it is a little labor of love, but the process is not difficult. It just takes some time and your attention. This is not a dish you can walk away from. One of the other things I love about risotto is it’s versatility. You can literally use any ingredients you love to make a great custom dish. I have made it with pureed butternut squash and shrimp, chicken and basil with zucchini, and mushroom and zucchini risotto per the recipe provided below. You can also make a sweet risotto using coconut milk, cinnamon, and a little maple syrup for a rice pudding type dish. I make this dish almost once per month and I almost never make it the same way twice.
It really helps to see the process so here’s a good basic video to help you get started making risotto. Risotto is basically an italian rice dish. You slowly add warm broth or water or both to the rice until completely absorbed and and nice and creamy. One of the swaps I use if I’m out of broth is infused water. I’ll boil water with some fresh herbs to infuse the water with the herb flavor. I’ll strain the herbs and then ladle the infused water as you would broth. This gives the risotto a nice flavor and I recommend this over using plain water. Broth is king so if you have some on hand definitely get it rolling! This dish never lasts long in my house and once you master it, it won’t last long in yours either.
- 1.5 cups arborio rice
- 3-4 cups warmed broth or infused water
- 1/4 cup dry white wine
- 1/2 medium onion, diced
- 2 garlic cloves minced
- 1 cup mushrooms, chopped
- 1 large zucchini, shredded
- 1 tsp dry rubbed sage
- 1/4 tsp garlic powder
- 3 slices applegate ham, diced (optional)
- chives for topping
- salt to taste
- 1-2 tblsp butter, ghee, or avocado oil
- Start by warming your broth. As the broth is warming melt your fat of choice in your pan. Add onion and garlic and saute 3 minutes. Add rice and heat about 3 minutes. Add wine and slowly stir until it is almost absorbed. Add 1 ladle of broth and stir slowly until almost absorbed. Add the mushrooms, zucchini, sage, garlic powder and pinch of salt here and stir to combine. Continue adding broth until the rice is creamy and tender but not mushy. Make sure not to stir to aggressively or you'll get a gummy risotto! Top with chives and serve!
- This will freeze well. When you reheat, do it on the stove and add 1/2 cup of broth.