Joe Roshkovsky
Heavenly Venetian Risotto: A Creamy Concoction of Arborio Rice, White Wine, and Fresh Vegetables
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Venetian Risotto is an exquisite Italian dish that brings a touch of Venice straight to your table. This rich and creamy rice dish is infused with white wine and is loaded with a medley of fresh, vibrant vegetables. It’s perfect for a comforting dinner that feels both indulgent and refined.
Ingredients:
– 1 1/2 cups Arborio rice
– 1/2 cup dry white wine
– 4 cups vegetable broth
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 cup fresh peas
– 1 cup diced zucchini
– 1 cup chopped mushrooms
– 1/2 cup grated Parmesan cheese
– 2 tablespoons unsalted butter
– 3 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley for garnish
Instructions:
1. Heat the Broth: In a medium saucepan, heat the vegetable broth over medium heat until it is warm. Keep it on low heat to maintain the temperature.
2. Cook the Vegetables: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the peas, zucchini, and mushrooms. Sauté for about 5-7 minutes until the vegetables are tender. Remove them from the skillet and set aside.
3. Prepare the Base: In the same skillet, add the remaining olive oil and butter. Once the butter has melted, add the chopped onion and garlic. Cook until the onion is translucent and fragrant, about 3-4 minutes.
4. Add the Rice: Add the Arborio rice to the skillet and stir well to coat each grain with the oil and butter. Cook for about 2 minutes until the rice begins to toast.
5. Deglaze with Wine: Pour in the white wine and stir continuously until the wine is fully absorbed by the rice.
6. Add the Broth: Begin adding the warm vegetable broth, one ladleful at a time, stirring continuously. Allow the rice to absorb the broth before adding more. Continue this process, which should take about 18-20 minutes, until the rice is tender and creamy.
7. Incorporate the Vegetables: Gently fold the sautéed vegetables back into the skillet with the risotto. Stir to combine.
8. Add Cheese and Season: Stir in the grated Parmesan cheese until it melts and the risotto becomes even creamier. Season with salt and pepper to taste.
9. Garnish and Serve: Serve the Venetian Risotto hot, garnished with fresh parsley. Enjoy this comforting and elegant dish!
This Venetian Risotto is a harmonious blend of flavors and textures, making it a delightful meal that’s sure to impress. Buon appetito!
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