With the arrival of September we enter walnut season, and even though they are available year round, fresh walnuts are nicer, and make for a simple, very tasty vegetarian fall risotto.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients:
- A small onion, peeled and chopped
- 3 tablespoons (45 g) unsalted butter
- 1 2/3 cup (320 g) short grained rice, for example Arborio or Carnaroli
- 2/5 cup (100 ml) dry white wine, warmed
- 1 quart (1 liter) simmering broth, either meat or vegetable
- 2 ounces (60 g, or about a half cup) chopped walnut meats
- A pinch of freshly ground nutmeg
- 2/3 cup (30 g) freshly grated Parmigiano
Preparation:
Sauté the onion in 2 tablespoons of butter until it is translucent. Add the rice and continue to cook, stirring, until the rice is toasted, about 5 minutes. Sprinkle the wine into the rice, stirring, and when it has evaporated begin adding the broth, a ladle at a time. Add more broth as the rice absorbs it, until the rice reaches the al dente stage.
About 5 minutes before the rice is done (figure a cooking time of 12-15 minutes) stir in the chopped walnuts and a pinch of freshly grated nutmeg.
Remove the pot from the fire when the rice is al dente; the risotto shouldn't be dry, but rather creamy. Stir in the remaining butter and the grated cheese and let the risotto sit, covered for a couple of minutes. Turn it out onto a warmed serving dish, and serve at once, with a white wine. I might be tempted by a Vermentino dei Colli di Luni, or a Roero Arneis.
About 5 minutes before the rice is done (figure a cooking time of 12-15 minutes) stir in the chopped walnuts and a pinch of freshly grated nutmeg.
Remove the pot from the fire when the rice is al dente; the risotto shouldn't be dry, but rather creamy. Stir in the remaining butter and the grated cheese and let the risotto sit, covered for a couple of minutes. Turn it out onto a warmed serving dish, and serve at once, with a white wine. I might be tempted by a Vermentino dei Colli di Luni, or a Roero Arneis.
