Monday, April 06, 2009
The sun is shining, and it's truly a beautiful day. Spring is finally here, and I hope we've seen the last of the snow until next winter. Food-wise, spring makes me crave slightly lighter dishes - no more stews, and more veggies. However, risotto is a favorite all year for me. It works so well in any weather - except maybe for those extremely hot summer days, but we really don't have many of those in Sweden...
Anyway. This is a light-flavored risotto, with fresh arugula (also known as rocket), some mushrooms, and some sun-dried tomatoes. I use chicken stock, but you can definitely use vegetable stock instead to make this totally veggie.
200 ml of your favorite risotto rice - I use avorio, but arborio and carnaroli are also fine choices. Cooking times will differ a little.
50 ml vermouth
1 onion, finely chopped
240 g mushrooms, diced
1 garlic clove, minced
3 sun-dried tomatoes, finely chopped
50 g arugula, coarsely chopped
Salt, pepper, grated parmesan cheese
1 liter good stock - I use chicken
butter, olive oil
Heat a bit of butter and olive oil in a large pot. Meanwhile, heat the stock in a saucepan. Fry the onion on medium heat in the butter and oil until slightly softened and glossy. Add the rice and turn up the heat - fry while stirring until the rice has turned lightly golden. Add the vermouth, still on high heat, and let it reduce completely.
Now, add the stock, one ladle at a time, and stir after each addition. The rice will absorb the stock and turn soft and creamy. Don't be afraid of high heat - I generally keep mine on high the entire time. When the rice looks dry, just add more stock. And taste the rice to see if it's done - mine usually takes about 20 minutes. Don't let it become overcooked, or you'll have a very mushy risotto.
You might not need all the stock, or you might run out - it will vary. If you do run out, just add hot water.
At the same time as you're stirring and adding stock, fry the mushrooms with the garlic and sundried tomatoes in a separate pan. Add the arugula, and set aside.
When the risotto is done - that is, when the rice is soft and creamy - add the arugula mixture. Add a handful of grated parmesan, and season to taste with salt and pepper.
Recept på svenska: