Afraid of Risotto? Fear not! Chef Nancy Waldeck from Taste and Savor has shared the secrets to create this amazing, creamy, flavorful risotto. If you have been looking for delicious healthy recipes and tasty wine tips check out her cookbook “Taste and Savor”. Chef Nancy also does a weekly Friday Four e-newsletter featuring four fresh ideas every week that you can sign up for on her site. We LOVE great food and wine and that is the essence of what Chef Nancy is all about.
I have had the pleasure of working with Chef Nancy in the kitchen and during one of my encounters I helped with this Risotto. I had never made the dish before and was unfamiliar with what seemed like a complicated process (I blame the T.V. producers from Hell’s Kitchen). It turns out that by preparing everything ahead of time and then totally committing yourself to the stove is the recipe for success. If I can make this dish 12 TIMES you can reproduce this easily following the directions below. Trust me, you will keep coming back to this recipe over and over again.
- 2 OZ Unsalted Butter
- 2 TB Extra Virgin Olive Oil
- 1 Cup Minced Yellow Onion
- 1 Garlic Clove, Minced or Grated
- 1 ½ Cups Arborio Rice
- 1 ½ Cups Dry White Wine
- 5 Cups Veg Stock
- 2 – 4 Oz Shredded Parmesan
- Sea Salt and Black Pepper
- 2 TB Mascarpone Cheese
- 2 Roasted Red Peppers Cut in Strips
- Zest of One Lemon
- Step One Have your veg stock at a simmer and have it ready on the stove. In a large heavy skillet; combine the butter, and chopped onion. Cook over medium low heat for about 10 minutes, until the onion is translucent and softened but not browned. Add the garlic clove and stir until fragrant. Add the rice and cook and stir until very slightly browned, about 10 minutes more.
- Step Two Once the rice is toasted, add the white wine slowly, stirring often. When the wine is absorbed, start adding the warm stock, ½ cup at a time, stirring often, and adding more stock when previous batch is almost absorbed. Continue adding the stock as the rice absorbs the liquid.
- Step Three Add in the shredded Parmesan, and stir. Season to taste with salt and pepper. Right before serving, take off the heat and stir the roasted red pepper, mascarpone and zest into the risotto
To make the risotto creamy, you add the liquid a little at a time while stirring constantly in order to release the rice’s starch. You want the grains of rice to be firm – not mushy or chalky. This whole process should take about 25 minutes and the risotto will be a little chewy (to your liking) and have a creamy texture.