This post accompanies yesterday’s Red Pepper Pesto Crusted Tilapia. It is also a Nikki Dinki recipe.
Risotto is my favorite thing to cook. Risotto has the reputation of being very difficult and is presented as a fancy restaurant only dish. It takes patience (something I’m admittedly not very good at) and attention. It requires tasting. It requires you to immerse yourself in the process, to trust your hand when to add more liquid and when it’s done.
Rumor has it you must remain at the stove constantly stirring and tending to the pot of rice, but I’m here to tell you that’s not true. I’m not telling you to dump in some liquid and go take a bath, but you can relieve yourself from the wooden spoon occasionally. You can watch from the sidelines as the new addition of liquid bubbles and the rice absorbs the flavors being added to it. When you stir, do so gently and without repetition – I like to trace my spoon in figure eights, zig zags, and circles.
Making risotto makes me happy. Even though I don’t find it difficult to prepare, I still feel proud. Like I did something impressive. Like I could get famous off of this. (Oh, to dream)
- 2 shallots, diced
- 3 cloves garlic, minced
- 3 tbsp olive oil
- 1 C Arborio rice
- 3 cans vegetable stock
- 3/4 C parmesan cheese
- 1/2 C sliced scallions
- 1 C grapes, halved
- Bring stock to a gentle simmer in a large pot.
- In a dutch oven, saute shallots and garlic in olive oil. Add rice and cook for a couple of minutes. Deglaze the pan with 1/2 C stock. Once the stock is absorbed by the rice, add in another ladleful of stock. Stir. Repeat the process until the rice is cooked and creamy. Season with salt, to taste.
- Stir in cheese, scallions, and grapes.
*This recipe is adapted from Nikki at http://www.nikkidinkicooking.com/home/pesto-crusted-halibut-grape-risotto.html*