While I was helping my parents out this past winter, my mother procured several recipes from other vegans she knows that I could make while I was visiting. My mother never wants me to go hungry. One recipe was this White Wine Risotto from Isa Does It that I skipped the "extras" and did my own. The fun fact about Isa Chandra Moskowitz is that her restaurant, Modern Love, has a location in Omaha not far from the home I grew up in.
Ingredients:
1/2 cup cashews
1 cup water
4 cups or so vegetable broth
olive oil
1 sweet onion, chopped
3 cloves garlic, minced
1 tsp dried thyme
1 1/2 cups Arborio rice
1 1/2 cups white wine
fresh black pepper
1/2 tsp salt
2 tbsp lemon juice
Directions:
- Soak the cashews in enough water to cover and adsorb for at least 2 hours or up to overnight.
- When ready to make the risotto, drain the cashews.
- Add the cashews plus the 1 cup water to a blender, and blend until smooth. Set aside.
- Warm a large pot over medium heat.
- Add olive oil and warm.
- Saute onions and garlic in oil until translucent.
- Mix in the thyme and saute for 1 minute more.
- Add the rice and use a wooden spoon to stir and coat with oil.
- Add the white wine and stir occasionally, until the wine is mostly absorbed.
- Add a few dashes of black pepper and 1/4 tsp salt.
- Turn the heat to medium-low.
- Add the broth in 1-cup increments, stirring the risotto after each addition until the broth is mostly absorbed (6-8 minutes per each cup added.)
- With the last cup of broth, add the blended cashew mixture and lemon juice.
- Add remaining salt if needed by taste.
- The risotto is ready when the rice is chewy but not over-cooked and the sauce is creamy.
Notes:
- Serve topped with an additional green vegetable. I had sauteed brussels sprouts on hand that I served my risotto with.
- They don't make blenders like they used to. This is my mom's Hamilton Beach that she received as a wedding gift in 1970. (Meanwhile, I've gone through many, many blenders in the last 20 years I've been married.)
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