Mmmm. Risotto. I love risotto. I perfected my risotto skills while I was working at a meal assembly business called The Cooking Cupboard. Every now and then, we would have a risotto on the menu. Our customers favorites were the Spring Vegetable or Portabella mushroom (recipe coming soon). I would make so much risotto at a time, it was amazing. There were times, I’d have up to six 5 quart pans on the stove, filled to the brim with creamy risotto.
This particular risotto came to be with just the ingredients I happened to have on hand. I served it with some gluten free Li’l Bites Smoked Sausages from Beeler’s Natural Ham ( http://www.beelerspurepork.com) and homemade gluten free flat bread (recipe coming soon).
1 1/2 cup. Arborio Rice
3 cup. Chicken or Veg. Stock
1/4 – 1/2 cup. White wine
3 Tb. Olive Oil
1/4 cup. Green Onion, chopped
2 Tb. Garlic, chopped
1 cup. Celery, chopped
2 Tb. Cilantro, chopped
1 cup. Frozen Peas
1 cup. Mozzarella Rice cheese, shredded (Dairy eaters Use Parmesan)
2 Tb. Sage
Heat medium saucepan to medium high and add olive oil.
Once pan is hot, add green onion and garlic. Sauté until slightly translucent.
Add rice and celery. Sauté for a few minutes, until rice is well coated with oil.
Add white wine and stir until soaked into rice.
Add 1/2 – 1 cup of stock, at a time, until absorbed into rice. Reduce heat to medium.
Stir continuously, as stock is cooking into rice.
Once stock is fully absorbed into rice, add peas and cilantro and mix well. Turn heat off.
Add rice cheese and 1 Tb. sage, mix.
Fill a small glass dish with risotto and flip over onto plate.
Garnish with remaining sage and serve.