This week on Hive top chef we have a topic of Rice which is something I consume quite often. I usually have it in an addition to an Asian style dish.
This time I have decided to utilize some arborio rice that I have had in my cupboard for a while. I am making a vegan version of an Italian dish. This is Risotto.
I grew up in a city in Canada, where there was a significant Italian community. I had a best friend who was Italian. I had a neighbor who was Italian whom brought me food that he made. I also sang in an Italian wedding band for years. I have been to many Italian functions because of this. We had 7 or 8 course meals including in our contract. In all of those years I never once had Risotto.
I had heard about Risotto several times here and there. I had no interest. Why would I want a dish made of mushy rice.
Six or seven years ago, Marc and I went to a restaurant in the old part of Montreal. We looked at the menu and search for anything that could be veganized. It so happened that there was one thing that was actually vegan by default. It was Risotto. I was pleasantly surprised that I actually liked this bowl of creamy rice.
It was within the last 2 years that I gave it another try by making it myself. Since then, I've made it a couple of times and loved each dish very much. How could a bowl of rice be so magical?
Risotto is something that needs to be understood. There are probably many people from different cultures that would never understand it because of their background of food culture. For me it's something I am starting to understand due to my eclectic food up-bringing by my widower father, who was not a cook at all. Fortunately for him I was a good eater.
What I've learned is that you should not rinse the arborio rice before cooking. The starches in this case are what will add to the creaminess of the dish. It also absorbs the flavors added to the dish.
The non plant based version will typically have cheese in it. I have never had that version so I only know this dish in it's plant based form. I do however know in my mind what it is like traditionally.
My recipe is approximate as I add and taste as I go.
Tomato based risotto
2 cups arborio rice
1 onion
3 cloves garlic
1 shallot
1 to 1 1/2 litres vegetable broth
4 roma tomatoes
Half a butternut squash (around 2 cups roasted)
2 tablespoons tomato paste
1 cup wine(I used red)
Salt and pepper to taste
White wine seems to be the most popular, however many people do use red wine. In this case I was making a tomato risotto so red wine worked well. Many people omit the wine altogether but I happen to feel that it's a key ingredient. That's just me.
After cooking onion, shallot and garlic in a pan with oil I added the rice. It cooked on medium high.
Add vegetable broth which has had blended roma tomatoes added to it. Keep the tomato broth warm and only add a little at a time.
Risotto is not a simple thing to do until you understand it. I'm not an expert but I'm starting to get it. Don't leave the risotto as it cooks. Well you can leave for few minutes. It needs to be gently stirred as you add a ladle of broth a little at a time,when the liquid absorbs.
I added the wine after starting the cooking but I think an expert may add it at another point during the cook. I'm sure each cook has their way.
Keep in mind that the alcohol will cook out.
I waited to add the squash until the middle of the cooking. I roasted it first and wanted to keep the texture. I also added some raw tomatoes.
I realized I had some fresh parsley so I chopped some up and added them as well.
The risotto at the end should be creamy, yet al dente or have a little bite. Not mushy. I used the entire stock that I had and for me it was perfect.
Since Risotto traditionally has cheese, I made a plant based parmesean to add to the top. It was a combination of ground cashews, salt, nutritional yeast and a small pinch of citric acid.
I also topped the dish with some basil pesto that I had in the fridge. It was made with fresh basil, soaked cashews lemon juice and garlic.
Risotto is often served as a side or accompaniment to a protein, but for me it was a perfect and satisfying main dish. I added a side salad as well.
While making this you should season and taste as you go. You should try the rice as you cook to stop cooking when the texture is right which is cooked through but it should still have a bite.
Thanks for dropping by!
