I made a tasty risotto for dinner tonight, one I’ve made many times since it was published in Martha Stewart Living magazine in February 1995. Here’s the recipe, with my modifications:
1 large Yukon Gold or other potato (14 oz.) , cut in 1/4″ dice
4 cups vegetable stock [I use vegetarian chick-un stock, which tastes like chicken stock without harm to birds. You could also make a vegetarian stock from scratch.]
3 sprigs each: fresh sage, fresh flat-leaf parsley, fresh thyme, plus 1 t. minced fresh sage, 3 T minced fresh parsley, and 1 t. minced fresh thyme [You can also use dried sage and thyme instead]
1 T. olive oil
1-1/2 c. minced shallots or yellow onion
2 large cloves garlic, minced
1 cup arborio rice
1/2 cup dry white wine
1/8 t. fresh pepper
1/4 cup Romano, Parmesan or Asiago
1/2 t. minced fresh rosemary (or dried)
What To Do
Bring saucepan of salted water to a boil. Add diced potato and cook until tender, about 6 mins. Drain and set aside.
In a saucepan, combine stock and fresh sprigs (or all of the dried herbs, including rosemary). Bring to boil. Reduce heat and keep at a bare simmer.
Heat olive oil in a heavy 4-quart saucepan over medium heat [I always use a large non-stick frying pan for risotto]. Add shallots or onions and garlic and cook, stirring with a wooden spoon or spatula, until very soft but not browned, about 6 mins. Add rice to pan and cook, stirring constantly, until edges of rice are translucent, about 3 mins. Add wine and cook, stirring, until all wine absorbed, about 2 mins. Remove sprigs of fresh herbs from stock [leave dried herbs in, obviously]. Add salt and pepper and 1/2 cup of stock to rice.
Cook, stirring, over medium-high, until all stock absorbed. Continue ading stock, 1/2 cup at a time, until rice is creamy but still firm, about 15-20 mins.
Remove pan from heat. Stir in potatoes, cheese, and the additional minced fresh herbs. If you used dried herbs, there’s nothing to add here.
Eat soon. I like to serve a tossed salad, or a cooked green like chard or spinach, with this dish.