Napa Style Risotto
Yield: 6-8 Servings
9 Cups Chicken Stock
3 Tablespoons Olive Oil, Divided
1 Large Red Bell Pepper, Diced
1 Large Zucchini, Diced
3 Cups Arborio Rice
½ Cup Dry White Wine
1 Tablespoon Napa Style Seasoning
½ Teaspoon French Grey Sea Salt
¼ Cup Minced Flat Leaf Italian Parsley
½ Cup Grated Parmigiano-Reggiano (Optional)
Risotto is one of the most requested dishes here at the farm. We prepare it frequently, and in several different ways, depending on what else we’re serving. It fits perfectly into our Farmhouse Fusion approach to cooking, as it lends itself to any number of additions – from zucchini and peppers in the summer to butternut squash and kale in the fall. This version is our favorite during the summer months because it is light and goes beautifully with many of the chicken and seafood dishes we prepare during that time of the year. The key to risotto is not to rush it. It’s a satisfying dish to prepare when you take your time (this takes 45 minutes to prepare), enjoy the process, and revel in the compliments you’re sure to receive in the end.
Place chicken stock in a saucepan over medium heat. Heat until just before a simmer develops, then reduce temperature to low. Leave saucepan over heat until risotto is done. Meanwhile, place 1 tablespoon oil, bell pepper, and zucchini in a small sauté pan placed over medium high heat. Sauté vegetables until they are crispy tender. Remove from heat and set aside.
Place a large sauté pan over medium high heat. Add remaining olive oil and heat through. Add rice and sauté, stirring frequently, until it has started to brown slightly. Reduce heat to medium, add wine, mix thoroughly, and cook until wine has dissipated. This begins to break down the starches in the rice.
Now begins the ‘process’. Working over medium to medium low heat, add seasoning blend and 2-3 cups of the warm chicken stock to the rice and cook, stirring frequently, until the stock has dissipated. If at any time the rice sticks to the pan, reduce heat.
Follow the process, adding 1 cup of warm stock at a time, until you have used all of the stock and the rice is al dente. Begin to test the rice for doneness when you have used all but 2 cups of stock. Continue adding stock until it is done to perfection.
When done, remove rice from heat. Add sautéed vegetables, parsley, and 2 tablespoons Parmigiano-Reggiano, if using, and toss together. Place risotto in a serving bowl, garnish with parsley leaves and cheese, and serve.