4 cups hearty vegetable stock
1 huge onion, finely chopped
7 cloves garlic, finely chopped (or more)
1 3/4 cups arborio rice
salt and freshly ground pepper to taste
a head of broccoli, cut small
about a cup of nutritional yeast
1 1/2 cups dry white wine (I used Two Buck Chuck Sauvignon Blanc)
1/4 cup plus 1 tbsp. olive oil
fresh basil
optional ingredients: anything really. i suggest shrooms.
Directions
1. Heat stock in saucepan to near-boiling.
2. Heat 1 tbsp. olive oil in skillet over medium heat. Add onion and garlic. Cook until soft, 10-15 minutes. Add rice, salt and pepper, cook one minute, or until rice is slightly translucent, stirring constantly. Turn up heat to medium high.
3. Add wine and cook until absorbed, stirring constantly. Stir in a pinch of salt. throw in broccoli around this time.
4. Add one ladle of stock (1/3 to 1/2 cup), cook until absorbed, stirring constantly. After stock is absorbed, add another ladlefull. This process should take 15 minutes or so. add a buttload of nutritional yeast. If you're using any, add optional ingredients about halfway through the stock.
5. When all the stock is absorbed, turn off the heat, put on the lid and let it sit for 3 minutes. Then take off the lid and stir in the rest of the olive oil. Stir and serve with chopped fresh basil sprinkled on top.
1 1/2 cups dry white wine (I used Two Buck Chuck Sauvignon Blanc)
1/4 cup plus 1 tbsp. olive oil
fresh basil
optional ingredients: anything really. i suggest shrooms.
Directions
1. Heat stock in saucepan to near-boiling.
2. Heat 1 tbsp. olive oil in skillet over medium heat. Add onion and garlic. Cook until soft, 10-15 minutes. Add rice, salt and pepper, cook one minute, or until rice is slightly translucent, stirring constantly. Turn up heat to medium high.
3. Add wine and cook until absorbed, stirring constantly. Stir in a pinch of salt. throw in broccoli around this time.
4. Add one ladle of stock (1/3 to 1/2 cup), cook until absorbed, stirring constantly. After stock is absorbed, add another ladlefull. This process should take 15 minutes or so. add a buttload of nutritional yeast. If you're using any, add optional ingredients about halfway through the stock.
5. When all the stock is absorbed, turn off the heat, put on the lid and let it sit for 3 minutes. Then take off the lid and stir in the rest of the olive oil. Stir and serve with chopped fresh basil sprinkled on top.
also, i threw some earth balance in at some point, because i wanna get fat. drink excess wine the next night. this dish pairs better with any bitter ale.
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