Creamy rich risotto is as satisfying as creamy rich risotto and I love them both. Add artichokes and white beans (cannellini in Italy and poronto beans in Spain) to the mix and you have main course perfection.
Makes 3-4 servings
- 2 cups spring or filtered water
- 2 teaspoons white miso
- 1 tablespoon extra virgin olive oil (plus extra)
- 1 red onion, diced
- 2 cloves garlic, peeled, smashed
- Sea salt
- 1 red bell pepper, roasted over an open flame, peeled, seeded, diced
- 2 stalks celery, diced
- ¾ cup cooked cannellini beans
- 1 teaspoon smoked paprika
- 1 cup caranaroli arborio rice, do not rinse
- ¼ cup white wine
- 1 cup, sliced artichoke hearts (I prefer frozen over marinated, but either work)
- 1/2 cup pitted green olives
- 2-3 sprigs fresh basil, leaves removed, shredded
- Grated zest and juice of ½ lemon
Step By Step Instructions:
Dissolve miso in water and place in a sauce over very low heat so that it warms through but does not boil.
Place oil, onion and garlic in a deep skillet over medium heat. When the onion begins to sizzle, add a pinch of salt and sauté for 1-2 minutes, until translucent. Add red pepper, a pinch of salt and sauté for 30 seconds. Add celery, a pinch of salt and sauté for 30 seconds. Stir in beans, smoked paprika, rice, and stir well. Add wine and artichokes and cook, stirring until the wine is absorbed into the rice.
Add miso stock by ¼ cups to the rice and reduce heat to medium low. Stir to incorporate the stock and cook, stirring occasionally. Add stock only when it has been absorbed into the rice.
When the rice is cooked al dente, about 25 minutes, it’s ready. To serve, stir in green olives, fresh basil and grated lemon zest and juice. Serve immediately.