July 31, 2016

VEGETABLE RISOTTO WITH SAFFRON

Ingredients:
Onion - 1/2 cup (diced)
Black mustard seeds - 1/2 tsp
Arborio rice - 1 cup
Vegetable broth - 2 1/2 cups
Lime zest - 1 tsp (finely grated)
Saffron threads - 1/2 tsp
Garlic - 2 cloves (minced)
Shiitake mushrooms - 6 (diced)
Frozen young green peas - 1/4 cup
Salt
Pepper
Basil leaves - 8 (chopped)
Fresh chives - 2 tbsp (minced)
Fresh thyme - 1/2 tsp (minced)
Tomatoes - 2 (blanched, peeled, seeded and diced)

Method:

  • Light spray a nonstick saucepan with olive oil. Heat the pan, ad the onion and saute over medium low heat for 3-4 minutes, or until translucent. 
  • Add mustard seeds, turn up the heat to medium-high, and cook for about 2 minutes, or until the seeds turn gray, sputter and pop.
  • Add the rice and cook for 2-3 minutes, stirring continuously. Add the broth, lime zest, saffron, garlic, mushrooms, peas, salt and pepper and bring to a boil over high heat. Reduce the heat to a simmer and stir gently.
  • Simmer for about 20-25 minutes, or until the rice is tender and fluffy, and the liquid is evaporated. During the cooking process, add more broth as needed to keep the rice covered. Gently fold in the basil, chives, thyme and tomatoes. Cook for 2 minutes longer and serve immediately.
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