This recipe is written for the solo risotto makers out there, but for me it is much more convenient (and done in 30 minutes!) if I have another person make it with me. In our kitchen, someone’s in charge of stirring the broth/rice while another person preps the additional ingredients. It’s more fun and less hectic because we get to chat and sip on the wine that’s leftover from the recipe. I’m a believer that you can make risotto with pretty much any vegetable/seasoning so, as usual, honor your own preferences. I’m already dreaming of all the pesto zucchini risotto I’ll be eating this summer.
It’s completely possible to make a rich risotto without the use of dairy products like heavy cream, butter, or cheese–the true source of the creaminess comes from the starch that builds as the rice grains are stirred and in constant friction with each other. So don’t rinse your rice! I like to use Arborio rice, but other short-medium grain high-starch rice like Carnaroli, Vialone Nano, and Maratelli are great options too. I added just a touch of nutritional yeast here which helps give the dish a slightly cheesy flavor. Fret not if you don’t have/drink wine–it can easily be replaced with more stock or a touch of another acid like apple cider vinegar, white wine vinegar, or verjus (a non-alcoholic grape juice).
Let us know if you whip up this risotto! #closedloopcooking