Risotto Salad

[Guest guest]

I made this for New Year's Day, I was lucky to get a few spoons for myself.

Mark

 

Risotto Salad

 

2 tbsps. olive oil

1 onion, chopped

4 cloves garlic, chopped

2 cups Arborio rice

1/2 cup dry white wine

4 cups simmering vegetable stock

1/4 cup parsley, chopped

salt and pepper

2 green onions, thinly sliced

1/2 cup green pimento stuffed olives, sliced

2 8 oz. jars marinated artichoke hearts, drained well, (reserving 1/2 cup

liquid) and quartered

1/2 cup grated Parmesan

 

In a large saucepan, heat olive oil over medium-high heat. Add onion, and

garlic. Cook until onion is translucent, but not browned. Add rice, stirring

constantly, and cook 5 minutes more, making sure rice does not brown. Add wine,

stirring constantly, and let totally evaporate. When wine is evaporated, begin

adding stock 1/2 cup at a time, letting each addition evaporate before adding

the next addition.

After fourth addition of stock is added, begin tasting rice. Rice should be al

dente when done. You need to keep tasting rice, because, depending on rice, you

may or may not have to use all of the stock.

After last addition of stock is absorbed, remove from heat, and stir in parsley.

Season with salt and pepper.

Lay risotto out on a sheet pan lined with parchment paper. Cover with plastic

and let completely cool in refrigerator.

When rice is completely cold, remove from refrigerator and place in a large

bowl. Stir rice to remove clumps. Add green onions, olives, artichokes, and

artichoke liquid. Stir well to combine. Add cheese and stir well. Refrigerate,

covered until ready to serve.

Serves 6