I have a great, fool-proof recipe that I use for risotto from a Todd English book, The Figs Table. This is a perfect comfort food and this week’s weather begged for a pot! My version is fudged from the original. My aunt-in-law went to Myrtle Beach for the month of February and dropped off some things that she could not pack and did not want to spoil…okay guys, down there in MB your loss!
I was gifted garlic, red onion, fresh herbs for soup, a sweet potato, and a butternut squash. I already used the herbs and garlic for a simple tomato garlic soup with chick peas and orzo. The red onion was next to be used. Typically a basic risotto is creamy white and to use the red onion would alter that color, I further fudged it up by using dried mushrooms and the broth they were reconstituted in. Instead of the traditional white wine, I used red to further dirty my rice and lastly I found whole grain risotto!!! No photo for this post, it was dirty rice.
If you like Italian sausage (not passing judgment…being as some people keep pigs as pets is all) it might be nice in this mix, maybe with a bit of sage and thyme.
adapted from Todd English’s recipe
2 tablespoons extra virgin olive oil
2 cup red onion, thinly sliced
1 spanish onion, diced
5-6 shallots, thinly sliced
6 cloves garlic, thinly sliced
1 cup dried mushrooms, reconstituted
2 cups brown arborio
1/2 cup red wine
6 cups organic vegetable broth
2 tablespoons fresh thyme, or 1 tablespoon dry
1/2 cup grated parm
Place a large stainless steel/non-reactive pot over medium heat and add the oil. Add the onions, shallots and cook until tender and translucent, about 7-10 minutes. Add the garlic and cook for another minute.
Add the rice and stir to coat. Add the wine and cook until it is absorbed.
Add the broth, one cup at a time, stirring with each addition, until it is absorbed, about 20 minutes. DON’T leave unattended! Add the herbs and cheese and serve while still creamy.