Olivia’s Signature Dish: Risotto

The first time I ever heard of risotto was while watching Chopped on Food Network. A chef was making it as an appetizer and the judges were so concerned that this challenging dish wouldn’t cook in time. I grew up with this idea that risotto was THE hardest dish out there to cook. Not being someone who backs down from a challenge, I decided it was high time for me to tackle this luxurious and upscale dish in my home kitchen. Imagine my surprise when this dish came together in under 30 minutes and was quite literally my favorite thing I had ever made.

I guess I shouldn’t have been surprised that the dish itself was simplistic. It originated in Italy which is a country known for simple & homey cuisine. The thing I love about risotto is that it really is a blank canvas for a variety of ingredients. The base is essentially the same, but you can add anything from the traditional saffron & parmesan, to pumpkin for fall and peas for spring. And that is why risotto is my signature dish.

Risotto Pairings

Like I said, you can add anything to risotto to make it your own. My only advice, cook your vegetables and proteins before you cook the rice. And don’t forget to top with a healthy amount of parmesan cheese. Some of my favorite creations to date are my pumpkin risotto in the fall. I used crispy pancetta, a tiny bit of tomato paste, and a can of pumpkin puree. I even served it in a “pie pumpkin”, as Trader Joe’s calls them. Another favorite is a summer vegetable & grilled shrimp risotto. Sauté zucchini, bell pepper and corn in butter and top with lemony shrimp right off the grill. Add lots of fresh herbs like parsley, basil or cilantro!

Olivia’s Signature Risotto

Recipe by Liv Happy Liv WellCourse: Sides, Main, AppetizersCuisine: ItalianDifficulty: Intermediate

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Ingredients

• 3 tbsp butter

• 1 yellow onion

• 3 cloves garlic

• 1 cup Arborio rice

• 1 cup dry white wine

• 4 cups stock of choice

Directions

• Cook your vegetables and proteins in large pan before starting risotto. Remove from pan and set aside.
• Melt 2 tbsp butter in large pan. While melting put stock in a pot and bring to a boil. Once butter is melted add onions & garlic. Sautee for about 5 minutes, until onions are transparent.
• Add rice and let toast for 2-3 minutes. The inside of the rice should start becoming translucent. Deglaze the pan with white wine. Cook for 5-7 minutes until alcohol is cooked off.
• Start adding stock to rice, about 3/4 cup at a time. Stir until liquid is absorbed by the rice. Repeat until all stock is used, or rice is cooked. Add in accompanying vegetables, herbs, cheeses & proteins.
• Risotto is a blank canvas. You can add savory mushrooms with rosemary & thyme to serve with beef. You can savor the taste of summer with sweet corn, zucchini & shrimp. Or you can embrace the fall with pancetta and pumpkin. The base and initial instructions will be the same. I prefer to always top with parmesan.