Ingredients:
1 cup Arborio rice
8 Tbsp Butter
¼ cup flour
2 cups milk
1 cup parmigiano-reggiano
½ cup pecorino romano
½ cup cheddar
Extra virgin olive oil (EVOO)
Oregano
Salt
Crushed red pepper
Black pepper
1 Lemon / lime
1 zucchini
1 yellow squash
1 bell pepper
1 cup Arborio rice
8 Tbsp Butter
¼ cup flour
2 cups milk
1 cup parmigiano-reggiano
½ cup pecorino romano
½ cup cheddar
Extra virgin olive oil (EVOO)
Oregano
Salt
Crushed red pepper
Black pepper
1 Lemon / lime
1 zucchini
1 yellow squash
1 bell pepper
Total cooking time:
2 hrs
Recipe:
2 hrs
Recipe:
- To make your broth, combine 8 - 10 cups water in a large pot with vegetable scraps from the vegetables you will be using for your risotto (E.g., stems and extra parts of bell peppers, zucchini, tomatoes, lemons, limes, etc.) along with a variety of herbs / spices like salt, pepper, crushed red pepper, dry oregano, basil, rosemary, etc. and some drops of olive oil
- Place the mixture over high heat and cook with occasional stirring, until the liquid has reduced by nearly half its original volume
- After the broth is ready, in a separate medium-sized pot over medium-low heat, brown 3 tbsp butter and add your arborio rice
- Using a wooden spoon, move the rice around in a figure 8 so so that the rice doesn't stick to the bottom of the pot and is lightly toasted
- Once the rice is a lightly toasted, ladle in enough of the homemade broth to cover the rice completely and raise the temperature to medium heat
- As the rice begins to soak in the broth, slowly add more as the volume of liquid is no longer visible
- Continuously add more and more broth, with frequent stirring until the the rice is fully cooked
- The rice should be glistening and olive oil can be added to ensure the rice doesn't stick or clump
- Make sure to scrape the bottom so you don't burn any of the rice
- After the rice is cooked, feel free to make your preferred sauce (butternut squash works beautifully)
- To make a cheesy bechamel, melt the remaining butter and flour to make a roux in a medium sauce pan over medium-low heat
- Allow the roux to cook for 2 mins while stirring, and add in the milk in small volumes
- While you whisk the mixture for 10 - 20 mins, it will begin to blend and thicken
- Once the mixture is smooth, add in your cheese in very small quantities, and do not incorporate more until the first amount is fully combined in the bechamel
- Add in salt and pepper to taste
- After all the ingredients are fully incorporated, add in sautéed vegetables and lastly, your cooked arborio rice
- Carefully mix the risotto to allow the rice to absorb the nuttiness and cheesiness of the bechamel
- Plate with some lime zest and sprinkle of salt