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Garden Vegetable Risotto-Parmesan Cracker-Oregano Broth

From Bolla, Dallas

By May 2008Comments

4 cups garden vegetable risotto
4 parmesan crackers
1/4 cup parmesan cheese, grated
2 cups oregano broth
Seasonal vegetable garnish

Assembly: In four large dinner bowls mound the vegetable risotto in the center of each bowl. Place parmesan cracker in the center of the risotto and top with grated parmesan cheese. Pour 1/2 cup oregano broth table side into the bowl.

Garden Vegetable Risotto

1/4 cup onion, small diced
1 tbsp. garlic, minced
2 cups Arborio rice
1 cup white wine
6-8 cups chicken stock, hot
1 1/2 cups garden vegetables, small diced and blanched
1 tbsp. butter
1/4 cup parmesan cheese, grated

In a large sauce pot add olive oil and butter over medium heat. Add the onion and garlic and sauté for 1-2 minutes. Add the Arborio rice and stir to coat for 1-2 minutes. Add the white wine and bring to a boil while constantly stirring with a wooden spoon. After the white wine has reduced add in hot chicken stock, one cup at a time allowing each cup to be completely absorbed while constantly stirring. Continue to repeat this process until the rice is just cooked through. Add the garden vegetables and warm though. Add butter and parmesan cheese and stir. Reserve hot for assembly.

Parmesan Cracker

1 cup parmesan, grated

Preheat oven to 350 degrees. Spread the grated parmesan, evenly, over a silpat (a nonstick silicone mat used in baking) on a sheet pan. Bake in the preheated oven until golden brown. Take out of oven and immediately remove the parmesan from the silpat on to a cutting board. While hot, cut the parmesan into desired shape. Place back in the oven for 2-3 minutes or until crisp.

Oregano Broth

1 tbsp. butter
2 garlic cloves
1/4 cup oregano, leaves only
1/4 cup chives, snipped
2 cups chicken stock
2 tbsp. lemon juice
1/2lb butter, cubed
salt

In a sauce pot over medium heat add the garlic and butter. Bring to a boil and add in all herbs, fry for 1 minute. Add lemon juice and chicken stock and bring to a boil. Add in cubes of butter one piece at a time and remove from heat. Place mixture into a high speed blender and puree until smooth. Season with salt to taste.

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