Risotto with Vegetable Stock
By America's Test KitchenPublished on August 22, 2007
Time
2¾ hours
Yield
Serves 4
Ingredients
2 medium onions (about 12 ounces), peeled and chopped coarse10 - 12 cloves garlic, from 1 head, each clove peeled and smashed8 large shallots (about 8 ounces), sliced thin1 rib celery, chopped coarseVegetable cooking spray 1 small carrot, peeled and chopped coarse4 large leeks, white and light green parts only, cleaned and chopped coarse (about 5 ½ cups)stems fresh parsley leaves (from 1 bunch)2 bay leaves 1 ½ teaspoons table salt 1 teaspoon black peppercorns, coarsely cracked1 pound collard greens, washed, dried, and sliced crosswise into 2-inch strips (about 10 cups packed)1 small head cauliflower (about 12 ounces), chopped fine (about 4 cups)8 - 10 sprigs fresh thyme 1 stalk lemon grass, trimmed to bottom 6 inches and bruised with back of chef's knife4 medium scallions white and light green parts, cut into 2-inch lengths2 teaspoons rice vinegar 2 medium shallots, minced3 tablespoons unsalted butter 3 ounces grated Parmesan cheese (about ¾ cup)1 cup Arborio rice
Before You Begin
It is important to use a heavy-bottomed Dutch oven or stockpot so that the vegetables caramelize properly without burning. A stalk of lemon grass, available in some grocery stores and most Asian markets, adds a clean, refreshing flavor to the stock. If you cannot find lemon grass, however, the flavor will still be very good.
Instructions
- Combine onions, garlic, shallots, celery, and carrot in heavy-bottomed, 8-quart stockpot or Dutch oven; spray vegetables lightly with vegetable cooking spray and toss to coat. Cover and cook over low heat, stirring frequently, until pan bottom shows light brown glaze, 20 to 30 minutes. Add leeks and increase heat to medium; cook, covered, until leeks soften, about 10 minutes. Add 1 1/2 cups hot water and cook, partially covered, until water has evaporated to a glaze and vegetables are very soft, 25 to 35 minutes.
- Add parsley stems, bay leaves, salt, peppercorns, and 7 cups hot water. Increase heat to medium-high and bring to simmer; reduce heat to medium-low and simmer gently, covered, to blend flavors, about 15 minutes.
- Add collard greens, cauliflower, thyme, lemon grass, and scallions. Increase heat to medium-high and bring to simmer; reduce heat to low and simmer gently, covered, to blend flavors, about 15 minutes longer. Strain stock through large strainer into 2-quart bowl or container, allowing stock to drip through to drain thoroughly (do not press on solids). Stir vinegar into stock. (Stock can be covered and refrigerated up to 4 days or frozen up to 2 months.)
- Bring vegetable stock and 1 cup water to simmer in small saucepan over medium-high heat; reduce heat to low and keep hot.
- Meanwhile, heat butter in heavy-bottomed medium saucepan over medium-high heat until foaming; add shallots and sauté until softened, about 1 minute. Stir in rice and sauté until translucent, about 2 minutes. Using medium ladle, stir 1/2 cup hot stock into rice; simmer, stirring frequently, until rice has absorbed most of the liquid, about 3 minutes. Continue to stir in hot stock in 1/2-cup additions until all stock has been used and rice is tender and creamy, about 25 minutes. Off heat, stir in cheese; let stand, covered, 2 minutes. Serve immediately.
Time
2¾ hoursYield
Serves 4Ingredients
2 medium onions (about 12 ounces), peeled and chopped coarse
10 - 12 cloves garlic, from 1 head, each clove peeled and smashed
8 large shallots (about 8 ounces), sliced thin
1 rib celery, chopped coarse
Vegetable cooking spray
1 small carrot, peeled and chopped coarse
4 large leeks, white and light green parts only, cleaned and chopped coarse (about 5 ½ cups)
stems fresh parsley leaves (from 1 bunch)
2 bay leaves
1 ½ teaspoons table salt
1 teaspoon black peppercorns, coarsely cracked
1 pound collard greens, washed, dried, and sliced crosswise into 2-inch strips (about 10 cups packed)
1 small head cauliflower (about 12 ounces), chopped fine (about 4 cups)
8 - 10 sprigs fresh thyme
1 stalk lemon grass, trimmed to bottom 6 inches and bruised with back of chef's knife
4 medium scallions white and light green parts, cut into 2-inch lengths
2 teaspoons rice vinegar
2 medium shallots, minced
3 tablespoons unsalted butter
3 ounces grated Parmesan cheese (about ¾ cup)
1 cup Arborio rice
Ingredients
2 medium onions (about 12 ounces), peeled and chopped coarse
10 - 12 cloves garlic, from 1 head, each clove peeled and smashed
8 large shallots (about 8 ounces), sliced thin
1 rib celery, chopped coarse
Vegetable cooking spray
1 small carrot, peeled and chopped coarse
4 large leeks, white and light green parts only, cleaned and chopped coarse (about 5 ½ cups)
stems fresh parsley leaves (from 1 bunch)
2 bay leaves
1 ½ teaspoons table salt
1 teaspoon black peppercorns, coarsely cracked
1 pound collard greens, washed, dried, and sliced crosswise into 2-inch strips (about 10 cups packed)
1 small head cauliflower (about 12 ounces), chopped fine (about 4 cups)
8 - 10 sprigs fresh thyme
1 stalk lemon grass, trimmed to bottom 6 inches and bruised with back of chef's knife
4 medium scallions white and light green parts, cut into 2-inch lengths
2 teaspoons rice vinegar
2 medium shallots, minced
3 tablespoons unsalted butter
3 ounces grated Parmesan cheese (about ¾ cup)
1 cup Arborio rice
Ingredients
2 medium onions (about 12 ounces), peeled and chopped coarse
10 - 12 cloves garlic, from 1 head, each clove peeled and smashed
8 large shallots (about 8 ounces), sliced thin
1 rib celery, chopped coarse
Vegetable cooking spray
1 small carrot, peeled and chopped coarse
4 large leeks, white and light green parts only, cleaned and chopped coarse (about 5 ½ cups)
stems fresh parsley leaves (from 1 bunch)
2 bay leaves
1 ½ teaspoons table salt
1 teaspoon black peppercorns, coarsely cracked
1 pound collard greens, washed, dried, and sliced crosswise into 2-inch strips (about 10 cups packed)
1 small head cauliflower (about 12 ounces), chopped fine (about 4 cups)
8 - 10 sprigs fresh thyme
1 stalk lemon grass, trimmed to bottom 6 inches and bruised with back of chef's knife
4 medium scallions white and light green parts, cut into 2-inch lengths
2 teaspoons rice vinegar
2 medium shallots, minced
3 tablespoons unsalted butter
3 ounces grated Parmesan cheese (about ¾ cup)
1 cup Arborio rice
Why This Recipe Works
We wanted a nicely balanced, robust vegetarian risotto recipe that vegetarians and nonvegetarians alike would consider making. We achieved this goal by using as a base our full-flavored vegetable stock, made by caramelizing good-quality alliums and aromatics and tossing in nontraditional ingredients: cauliflower, collard greens, lemon grass, and scallions.
Before You Begin
It is important to use a heavy-bottomed Dutch oven or stockpot so that the vegetables caramelize properly without burning. A stalk of lemon grass, available in some grocery stores and most Asian markets, adds a clean, refreshing flavor to the stock. If you cannot find lemon grass, however, the flavor will still be very good.
Instructions
- Combine onions, garlic, shallots, celery, and carrot in heavy-bottomed, 8-quart stockpot or Dutch oven; spray vegetables lightly with vegetable cooking spray and toss to coat. Cover and cook over low heat, stirring frequently, until pan bottom shows light brown glaze, 20 to 30 minutes. Add leeks and increase heat to medium; cook, covered, until leeks soften, about 10 minutes. Add 1 1/2 cups hot water and cook, partially covered, until water has evaporated to a glaze and vegetables are very soft, 25 to 35 minutes.
- Add parsley stems, bay leaves, salt, peppercorns, and 7 cups hot water. Increase heat to medium-high and bring to simmer; reduce heat to medium-low and simmer gently, covered, to blend flavors, about 15 minutes.
- Add collard greens, cauliflower, thyme, lemon grass, and scallions. Increase heat to medium-high and bring to simmer; reduce heat to low and simmer gently, covered, to blend flavors, about 15 minutes longer. Strain stock through large strainer into 2-quart bowl or container, allowing stock to drip through to drain thoroughly (do not press on solids). Stir vinegar into stock. (Stock can be covered and refrigerated up to 4 days or frozen up to 2 months.)
- Bring vegetable stock and 1 cup water to simmer in small saucepan over medium-high heat; reduce heat to low and keep hot.
- Meanwhile, heat butter in heavy-bottomed medium saucepan over medium-high heat until foaming; add shallots and sauté until softened, about 1 minute. Stir in rice and sauté until translucent, about 2 minutes. Using medium ladle, stir 1/2 cup hot stock into rice; simmer, stirring frequently, until rice has absorbed most of the liquid, about 3 minutes. Continue to stir in hot stock in 1/2-cup additions until all stock has been used and rice is tender and creamy, about 25 minutes. Off heat, stir in cheese; let stand, covered, 2 minutes. Serve immediately.
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