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Risotto Verde Recipe


risotto verde

This Risotto illustrates bringing a traditional dish into the present through technique and ingredients. When it is served in Italy, Risotto is placed in a flat mound on a shallow plate with a rim.


Risotto Ingredients


1 1/2 cup arborio rice

5-6 cups plant-based broth

1 onion, small chop

2 tbsp. butter

2 tbsp. extra virgin olive oil

1/2 white wine

1 tsp. sea salt

1 cup parmigiano reggiano, grated

8 asparagus spears, thinly sliced, or summer squash, thinly sliced


Verde Puree Ingredients

2 cups celery leaves, blanched

2 cup parsley leaves, blanched

1/2 lemon, zested

salt and pepper to taste

1/2 cup high-quality extra virgin olive oil

1 cup creme fraiche, or mascarpone, optional

Method for Risotto


Melt the butter and olive oil in a large sauté pan, add the onion, and cook over low to medium heat for 5-7 minutes (stirring often). Season with a 1/2 teaspoon of salt.


Add the rice, and stir thoroughly. Cook rice for 4-5 minutes. We want to toast the rice slightly. Add the white wine to the rice, and cook until it is mostly absorbed into the rice.


Begin by pouring 1 cup of broth (keep the broth warm on the stovetop).

Simmer until the broth is almost absorbed while stirring it into the rice. Keep the heat on low to medium and add 1/2 cup of broth slowly until all 6 cups are entirely absorbed into the rice.


Taste the risotto after 20 minutes of cooking. You want the rice to be tender to the bite, but firm. It takes about 30 minutes to cook.


When the rice has reached a tender but firm consistency, fold in the parmigiano reggiano. Suppose you are using, fold-in the creme fraiche or mascarpone.


Take the risotto off the heat. Fold in the lemon zest, and verde puree. Taste it for seasoning


Verde Method


Remove all the stems from the leaves of the herbs.


Place the leaves in salted water, barely boiling, for 20 seconds. Place the leaves in an ice bath to stop the cooking. Strain the leaves, removing all the water.


Blend the leaves, olive oil, salt, pepper, and a squeeze of lemon with an immersion blender, or small food processor. Blend until it forms a smooth consistency. This gets folded into the risotto at the end of cooking.


Assembly


Layer the top of the risotto with thin overlapping asparagus stalks, or summer squash, but leave the edges of the risotto exposed. Save some herbs for garnish around the risotto.



photo of laurie richardone

Laurie Richardone

is a seasonal gluten free chef and certified health coach.

To work with Laurie, visit LaurieRichardone.com




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