{"id":16741,"date":"2021-01-08T10:00:48","date_gmt":"2021-01-08T15:00:48","guid":{"rendered":"https:\/\/www.vrg.org\/blog\/?p=16741"},"modified":"2020-12-29T14:14:41","modified_gmt":"2020-12-29T19:14:41","slug":"luxurious-risotto","status":"publish","type":"post","link":"https:\/\/www.vrg.org\/blog\/2021\/01\/08\/luxurious-risotto\/","title":{"rendered":"Luxurious Risotto"},"content":{"rendered":"\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"225\" height=\"300\" src=\"https:\/\/www.vrg.org\/blog\/wp-content\/uploads\/2020\/12\/VRG_RissottoPic-225x300.jpg\" alt=\"\" class=\"wp-image-16742\" srcset=\"https:\/\/www.vrg.org\/blog\/wp-content\/uploads\/2020\/12\/VRG_RissottoPic-225x300.jpg 225w, https:\/\/www.vrg.org\/blog\/wp-content\/uploads\/2020\/12\/VRG_RissottoPic.jpg 540w\" sizes=\"auto, (max-width: 225px) 100vw, 225px\" \/><figcaption> <br>This luscious risotto was made with vegan margarine, shallots, garlic, vegetable stock, white wine, arborio rice, peas, sliced almonds, and fresh parsley. To prepare, warm 3 cups of vegetable stock in a small pot. In a large pot, melt a spoon of vegan margarine\u00a0and quickly saut\u00e9 1 chopped shallot and 2 cloves garlic until wilted. Add 1 cup of arborio rice. Gradually add stock 1\/2 cup at a time. Stir frequently and continue until all absorbed, about 30 minutes. Towards the end of cooking, add \u00bc cup vegan white wine and 1 cup peas, and stir until wine is absorbed (or use 1 Tablespoon white wine vinegar). Serve warm topped with chopped fresh parsley and sliced almonds. Photo by Rissa Miller. <\/figcaption><\/figure>\n\n\n\n<p>By Chef Nancy\nBerkoff, RD, EdD<\/p>\n\n\n\n<p>For a creamy,\nluxurious risotto, use Arborio or caranoli rice. The risotto method allows the\nrice to become creamy and custardy. Here is the risotto method, usually done\nwith Arborio rice, but can be done with any short-grained rice, or barley,\nquinoa, or buckwheat:<\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Bring liquid, usually vegetable or\nmushroom stock, to a simmer; set aside and keep warm.<\/li><li>Chop and saut\u00e9 onions, shallots or\ngarlic with a small amount of oil or vegetable oil spray in heavy saucepan. Do\nnot brown.<\/li><li>Stir in rice until all the grains\nare coated with oil. Continue to quickly stir to coat rice, but do not toast\nthe rice.<\/li><li>Slowly add stock, about \u00bd cup at a\ntime. This is where culinary patience comes in. Stock must be added very slowly\nand stirred until completely absorbed. This may take up to 20-30 minutes. <\/li><li>Stir in flavoring and ingredients,\nsuch as olive oil, minced mushrooms, soaked saffron, blanched peas, minced\nsmoked tofu, walnuts, or pine nuts as soon as risotto is creamy and soft.<\/li><li>Serve immediately.<\/li><\/ol>\n\n\n\n<p>Here are some risotto variations to serve as an entr\u00e9e or as accompaniment dishes.<\/p>\n\n\n\n<p>Milanese: dry white wine, saffron, and vegan Parmesan cheese (such as Follow Your Heart or Violife)<\/p>\n\n\n\n<p>Risotto with peas and toasted almonds<\/p>\n\n\n\n<p>Risotto with asparagus tips<\/p>\n\n\n\n<p>Traditional risotto with radicchio and olive oil<\/p>\n\n\n\n<p>Smoked tempeh or mushroom risotto with chopped parsley<\/p>\n\n\n\n<p>Pesto risotto with pine nuts <\/p>\n\n\n\n<p>Mediterranean risotto with raisins and almonds<\/p>\n\n\n\n<p>New World Risotto with pecans and orange zest<\/p>\n\n\n\n<p>Risotto with toasted pumpkin seeds, white wine, thyme, and garlic<\/p>\n","protected":false},"excerpt":{"rendered":"<p>By Chef Nancy Berkoff, RD, EdD For a creamy, luxurious risotto, use Arborio or caranoli rice. The risotto method allows the rice to become creamy and custardy. Here is the risotto method, usually done with Arborio rice, but can be done with any short-grained rice, or barley, quinoa, or buckwheat: Bring liquid, usually vegetable or [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-16741","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/16741","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/comments?post=16741"}],"version-history":[{"count":1,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/16741\/revisions"}],"predecessor-version":[{"id":16743,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/16741\/revisions\/16743"}],"wp:attachment":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/media?parent=16741"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/categories?post=16741"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/tags?post=16741"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}