This fusion risotto from our June 1995 issue incorporates tangy Greek feta cheese and Georgia's sweet Vidalia onions with Italian Arborio rice. The vegetable broth adds a refreshing twist to the dish which traditionally calls for beef stock. Serve immediately, or it may lose its creaminess.
2 teaspoons vegetable oil
2 cups chopped Vidalia or other sweet onion
2 large garlic cloves, minced
1 1/2 cups uncooked Arborio or other short-grain rice
2 (14 1/2-ounce) cans vegetable broth
1/2 cup (2 ounces) crumbled feta cheese, divided
1/3 cup chopped fresh flat-leaf parsley
1/4 cup (1 ounce) grated Parmesan cheese
Freshly ground pepper
How to Make It
Heat oil in a medium saucepan over medium heat. Add onion and garlic; sauté 1 minute. Stir in rice. Add 1/2 cup broth; cook until liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is nearly absorbed before adding the next portion of broth.
Remove from heat; stir in 1/4 cup feta cheese, parsley, and Parmesan cheese. Spoon rice mixture into a serving bowl; top with 1/4 cup feta cheese and pepper.
This was really bland. The only way to save it would have been to add a lot more cheese which wouldn't have kept it light. I was very disappointed, because it had gotten great reviews, but I guess I just like bold flavors.
This risotto was ridiculously good! If you have a pressure cooker, it's that much easier. Reduce the liquid to 2 cups broth for every 1 cup rice. Add 3 tablespoons of wine per cup of rice. Raise the pressure, cook about 8 minutes, and you're done! No stirring required!
This is a quick yet sophisticated dish. The combination of flavors are spot on--it is absolutely necessary to use all of them, including the fresh ground pepper finish, to truly enjoy what this risotto has to offer. I like to saute my onion and garlic about three minutes instead of the one specified in the recipe, but you don't want to saute much longer as the onion should remain intact for the finished product.