TOOLS YOU NEED
- Abbio Sauce Pan
- Abbio Stock Pot
- Measuring cups / spoons
- Mixing bowl
- Cutting board
- Chef's knife
- Grater
40 minutes
Vegetable Risotto
The Northern Italian rice dish that lends itself to whatever you have in the fridge.
INGREDIENTS
- 6 cups chicken broth
- 2 tablespoons butter
- 1/4 pound mushrooms
- 2 tablespoon olive oil
- 2 leeks, whites and pale greens only
- 4 garlic cloves
- 1 1/2 cups arborio rice
- 1 cup dry white wine
- 2 cups spinach, lightly packed
- 1 cup parmesan plus more for shaving
- 1/4 cup chives
- Salt and pepper
PREP
- Make your poached eggs ahead of time and set aside
- Mince garlic
- Chop leeks
- Chop mushrooms
- Chop chives
RECIPE DIRECTIONS
- Bring broth to a simmer in a Abbio Stock Pot over medium heat.
- Meanwhile, melt 1 tablespoon butter in the Abbio Sauce Pan and add mushrooms.
- Cook mushrooms until soft, about five minutes.
- Remove and set aside.
- Add oil and remaining 1 tablespoon butter in same pot over medium heat.
- Add leeks and garlic and cook until vegetables are soft.
- Add rice and begin stirring.
- After a minute or so add wine and begin stirring.
- After about five minutes, the wine will have evaporated.
- Now begin adding broth. Start without about 1 cup and stir until its nearly all absorbed by the rice.
- Continue to add the broth about 1 cup at a time, and continue to stir.
- Cook until the rice is tender, but not mushy.
- Fold in spinach and cheese and stir until melted.
- Taste risotto and add salt and pepper to taste.
- Top with chives, a poached egg, and more cheese.
