Vegetable Risotto

Risotto is an amazingly delicious rice dish. It is very labor-intensive, but since learning how to make it a few years back, I’ve never made traditional rice again. It is so versatile. Simply add your favorite vegetables to a batch of arborio rice for a fantastic risotto primavera. Add chorizo and create a wonderful Italian-Mexican fusion. The possibilities are endless. I have one secret when making risotto… turmeric! I add a dash of turmeric (1/4 tsp. or so for 1 cup of rice) to the rice to give it a bright yellow color. This yellow coloration on the rice really lets the colors of the vegetables and other ingredients pop off the plate. Each individual ingredient has a chance to stand out visually. Give it a try next time you make risotto.

Ingredients:
1/4 cup Olive Oil
1 Small Onion, diced
2 Cloves Garlic, minced
500g  Asparagus
500g  Shiitake Mushrooms
1punnet (approximately a pint) Cherry Tomatoes, halved
1 cup Arborio Rice
1 litre Vegetable Stock
1kg Cod Fish Fillet
Fresh Dill

Method:

Blanche the asparagus for 90 seconds, shock in ice water, and hold in the fridge. Bring the vegetable stock to a simmer in a separate sauce pan. Heat the oil in a saute pan and saute the onion, garlic, and rice over medium high heat. When the rice has browned, add a ladle of stock to the pan and stir. Cook until all the liquid has been absorbed, then add another ladle of stock. [Risotto should be stirred constantly, adding small batches of stock will release starch and cause the rice to thicken.] Continue adding stock, in small batches, until the rice takes on a creamy consistency and binds together.