Vermont Risotto Recipes

Steps:

• Pour vegetable broth into a large saucepan and bring to a boil. Add fresh cranberry beans and return to a boil. Reduce heat and simmer until beans are soft but not mushy, 20 to 25 minutes. Remove beans with a slotted spoon, leaving the vegetable broth over the heat source on medium-low.
• Heat olive oil and butter in a large saucepan over medium-high heat. Add onion, garlic, whole rosemary sprig, bay leaf, and sage. Sauté until onion is soft and translucent, about 7 minutes. Add rice and stir to toast the rice, 2 to 3 minutes. Once rice is toasted, add drained beans and stir until well coated.
• Add white wine and stir until wine is fully absorbed. Add 1/2 cup broth to the rice and stir until the broth is absorbed. Continue adding 1/2 cup of broth at a time, stirring continuously, until the liquid is absorbed and the rice is al dente. Add tomato sauce and stir until creamy and thick. This whole process will take about 18 minutes.
• Remove risotto from the heat source and let stand for 2 minutes. Remove rosemary twig, bay leaf, and sage and serve.

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.

Steps:

• Place broth in a pot and heat until boiling. Over medium heat, warm up your skillet and pour in the olive oil. Add the onions and saute until translucent. Reduce heat and add the rice, allowing it to cook for 3-4 minutes. Increase the heat to medium, add the vermouth and stir constantly with a wooden spoon. Once vermouth has evaporated, add the boiling broth to the skillet one ladle at a time. Add a dash of salt and bring rice to a boil, then reduce heat. Stir occasionally to prevent the rice from sticking to the bottom of the skillet. Rice will take aprox 16-18 minutes to finish cooking.
• When the risotto is ready, remove it from the heat and let it sit for a few minutes before serving. Sprinkle and mix in parmesan cheese. To plate: Place heaping spoonful of risotto on a plate with some lovely Italian salami, a slice of fresh cheese and some pickles.

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.

Steps:

• Sautee onion in butter until soft.
• Stir in lemon zest.
• Add rice to onion mixture.
• Stir well to coat all grains of rice.
• Adjust heat to low-medium.
• Add 1/2 cup of broth plus 2 Tbsp lemon juice.
• Broth should simmer, reduce and thicken.
• Add another 1/2 cup of broth.
• Stir until absorbed.
• Add another 1/2 cup of broth and repeat process with remainder of broth and then water- 1/2 cup at a time.
• If necessary, add more water.
• When rice is done (tender but not mushy), remove from heat and stir in parmesan cheese and parsley.
• Season with salt, pepper and the remainder of lemon juice.
• Serve with grated parmesan on top.