Vermont Risotto Recipes

PEA & VERMOUTH GRAIN 'RISOTTO'

Steps:

• Bring 1 litre/1¾ pints water and the bouillon powder to the boil in a large saucepan. Add the pouches of wheat grain, tamping them down into the liquid with a wooden spoon. Cover the pan and boil over a medium heat for 18 minutes.
• Meanwhile, melt 50g/2oz of the butter in a medium-sized frying pan over a low-medium heat. Tip in the shallot, garlic and celery, and gently fry for about 5 minutes, stirring occasionally, until the vegetables have softened a little but haven't coloured. Pour in the vermouth, turn up the heat and bubble until it has almost disappeared. Set the pan aside.
• Remove the pouches of wheat grain with a pair of tongs and leave them to drain. Tip the peas into the stock remaining in the saucepan and simmer them for 2 minutes or until hot. Drain off the stock, reserving it, and leave the peas in the pan.
• Cut open the pouches and tip the wheat grain into the peas, then scrape in the contents of the frying pan. Add the parmesan, parsley and the remaining butter, and season with plenty of black pepper - it's unlikely you'll need more salt. Return the saucepan to a low heat and stir thoroughly until the cheese has melted and the 'risotto' is a loose, creamy mass, adding a spoonful or two of the reserved stock if required. Serve immediately.

VERMONT RISOTTO

Steps:

• Heat the broth in a medium saucepan until it simmers.
• Meanwhile, heat the oil and butter in a large pot over medium heat.
• Add in the onion and cook for 5 minutes, or until soft and fragrant.
• Add in the rice and stir for 3 minutes.
• Add the vinegar and cook, stirring until the liquid is nearly absorbed.
• Add the broth, 1/4 cup at a time, maintaining a slow simmer.
• Stir constantly and allow each addition of liquid to be absorbed before adding the next.
• The risotto will be done about 35 minutes after the vinegar is added.
• Taste the dish for texture; if the rice is soft, the cooking is complete.
• Otherwise, add another 1/4 cup water and continue to simmer/stir until the texture is right.
• Remove from heat; stir in the cheddar cheese, salt and pepper to taste.
• Serve immediately.

25 BEST EASY AND CREAMY RISOTTO RECIPE COLLECTION

Steps:

• Select your favorite recipe.
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PORK RISOTTO

Steps:

• Preheat oven to 350°F.
• Brown pork in a frying pan and set aside.
• Add onions to the pan and saute until golden,.
• Stir in tomatoes, celery, mushrooms, sugar, salt and pepper.
• Layer half of the meat mixture into a 3 quart casserole.
• Top with half the rice, then half the cheese.
• Repeat with the remaining ingredients.
• Bake covered for 1 1/2 to 2 hours until meat is tender and liquid is absorbed.