She proceeded to alter the recipe in the cookbook: "Dad doesn't like peas or zucchini- lets leave them out. I like onions and peppers, lets add them. I think we should use some wine as a substitute for some of the veggie stock. I think instead of Parmesan cheese we should use nutritional yeast." Can you say one proud (and impressed) Mama?!?
We started with me,as sous chef, finding the ingredients, getting out some cutting boards and allowing her to choose her knife: "Mom, I really like the Nakiri knife. Can I use that one?" Of course you can! You are the chef tonight! She did all the chopping by herself!
This is probably the best risotto I have ever had. Thanks Camille!
Vegetable Risotto a la Camille
1 1/2 cup arborio rice
4 1/2 cups vegetable stock
1/2 cups dry white wine
1 carrot finely chopped
1/2 red pepper finely chopped
1/2 green pepper finely chopped
1/2 medium red onion, chopped
1 clove garlic, minced
2 tbsp olive oil
1 tbsp thyme plus extra for garnish, chopped
Salt and pepper to taste
1/2 cup nutritional yeast
In a large pot heat the stock over low heat until warm. In a second large pot heat the olive oil over medium heat. Add the onion and saute a few minutes until tender and translucent. Add the red and green peppers, carrot and garlic and saute another few minutes. Add the tablespoon of thyme.
Add the rice and saute for about a minute. Add the white wine and stir until absorbed. Add the warm stock one ladle at time, stirring until absorbed. To use all the stock it will take approximately 20 minutes.
|Always taste as you go!|
Once all the stock is absorbed and the rice is tender stir in the nutritional yeast, season with salt and pepper and garnish with fresh thyme.