I have 3 good girlfriends from high school. I live near two of them in Chicago, and the other lives in Milwaukee. Getting all 4 of us together is pretty tough, so when all of us AND our parents got to have dinner together at the lake this summer, it was a special night. One of my friends is a vegetarian, so I wanted to make something that could serve as a meal. This risotto was well liked by all!
Ingredients:
2 cups Arborio rice
1/2 onion, cut into strips
1 cup carrots, cut into 1 centimeter rounds
1 zucchini, cut into bite size cubes
1 red pepper, cut into 1-inch cubes
3/4 package button mushrooms,
1 wedge Sartori Merlot BellaVitano, shredded
6 cups vegetable stock
4 tablespoons butter
1 tablespoon olive oil
Preparation:
1. In a large skillet, sauté butter and rice for about 5 minutes until rice becomes slightly browned.
2. Add 2 cup of chicken stock stock and reduce heat.
3. While risotto is cooking, saute all vegetables in oil in a separate skillet.
4. When current stock is absorbed, add the remaining 2 cups of vegetable stock.
5. When rice is fully absorbed, stir in cooked vegetables.
6. Lastly, stir in shredded cheese. Serve warm.
Ingredients:
2 cups Arborio rice
1/2 onion, cut into strips
1 cup carrots, cut into 1 centimeter rounds
1 zucchini, cut into bite size cubes
1 red pepper, cut into 1-inch cubes
3/4 package button mushrooms,
1 wedge Sartori Merlot BellaVitano, shredded
6 cups vegetable stock
4 tablespoons butter
1 tablespoon olive oil
Preparation:
1. In a large skillet, sauté butter and rice for about 5 minutes until rice becomes slightly browned.
2. Add 2 cup of chicken stock stock and reduce heat.
3. While risotto is cooking, saute all vegetables in oil in a separate skillet.
4. When current stock is absorbed, add the remaining 2 cups of vegetable stock.
5. When rice is fully absorbed, stir in cooked vegetables.
6. Lastly, stir in shredded cheese. Serve warm.