Traditionally prepared risotto requires constant attention and stirring. In addition, do use a rice suitable for risotto, such as arborio, that absorbs a quantity of liquid three times the weight of the rice itself.
7 cups vegetable stock
4 garlic cloves, finely minced - divided use
2 tablespoons olive oil
1 small onion, minced
2 cups arborio rice
1/2 cup dry white wine
4 cups mixture of chopped arugula, chervil, dill, parsley, basil, and
Salt and pepper to taste
1 medium egg, beaten
1/2 cup freshly grated Parmesan cheese
- Prepare the vegetable stock.
- In a frying pan, sauté the onion until translucent. Add half the garlic and sauté for 30 seconds. Add the rice (dry) and continue to sauté, making sure to cover all of the grains with oil.
- Stir in the white wine, remaining garlic, and salt to taste. Cook over a medium heat, stirring continuously. Maintain the heat at a level where the wine is bubbling slowly.
- When the wine has nearly evaporated, add a ladleful of the stock--just enough to cover the rice. Keep the heat at a level where the stock bubbles as slowly as the wine did. Stir constantly. When the stock is nearly absorbed, stir in another ladleful. Continue to cook in this manner for about 30 minutes. At this point, the rice should be cooked al dente. During this process, don't rush. It is important to cook the rice at a nice relaxed pace.
- Add another ladleful of the stock and the herbs to the rice. Stir for about a minute and remove from heat. Season to taste.
- In a small bowl, beat together the egg and the Parmesan. Stir into the rice. Return the rice mixture to the heat, stir for a few moments, and serve.
Makes 8 servings.