By Dianne Bunis
Italian style risotto, the perfect complement to grilled fish or chicken, made by slowly adding liquid and frequent stirring to coax the starch from the rice, creates a creamy, flavorful sauce with an earthy, nutty flavor. The addition of the wild rice, mushrooms and sun-dried tomatoes add texture, color and a flavor kick. Before serving risotto, garnish with tender, young pea shoots, which are packed with vitamins A and C plus protein.
Fusion risotto topped with pea shoots
2 tablespoons extra-virgin olive oil
1 cup uncooked Arborio rice plus 1 tablespoon long grain rice (or Goose Valley Arborio and Wild Rice Risotto Fusion, 11-ounce package but following my prep below)
2 cups organic low sodium chicken or vegetable broth
1/2 cup sweet onion, chopped
2 garlic cloves, minced
1 cup organic button mushrooms, rinsed well, sliced
1/4 julienne sun-dried tomatoes
1/3 cup Parmesan cheese
1 tablespoon organic butter
1 tablespoon fresh chives, finely chopped
Sea salt and freshly ground pepper, to taste
2 cups fresh pea shoots, rinsed and dried
1. In a large saucepan, add 1 tablespoon olive oil and swirl to coat, turn on to medium heat. Add onion and mushrooms, cook until soft, about 3 minutes, remove mushrooms, set aside.
2. Add 1 tablespoon olive oil to skillet, add garlic and cook for another 1 minute, stirring constantly.
3. Stir in rice to coat with oil and cook for 2 minutes. Stir in 1 cup of broth and cook until liquid is nearly absorbed, stirring constantly.
4. Continue adding broth, 1/2 cup at a time, stirring constantly, until liquid is absorbed and the rice is al dente, (not hard in the center) about 20 minutes total).
5. Remove from heat, stir in sun-dried tomatoes and Parmesan cheese, butter, chives and season lightly with salt and pepper. Top each serving with pea shoots.