 Vegetarian Risotto
Recipe Courtesy of Ming Tsai
Canola oil
2 finely diced yellow onions
1 heaping tablespoon minced garlic
1 pound arborio rice
1/2 cup white wine
32 to 48 ounces hot vegetable stock
Salt and black pepper to taste
In a medium saucepan coated with oil, sweat the onions and garlic on medium
heat. Season. Add the rice and saute the rice for 3 to 5 minutes. Add wine and
let rice completely absorb. Slowly add the hot stock, 1 ladle at a time while
stirring. The rice needs to completely absorb the stock before another ladle is
added. Stir the risotto often. The risotto is done when a creamy texture is
achieved. Check for seasoning.
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Difficulty: Easy
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