Risotto Vegetariano Recipe

Prepare and sauté vegetables

Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat. Add the sliced mushrooms and a pinch (about 1/4 tsp) of salt. Cook, stirring occasionally, until mushrooms release liquid and begin to brown, about 6–8 minutes. Remove mushrooms to a bowl and set aside. In the same pan add 1 tablespoon olive oil, then add diced bell peppers and cook 4 minutes until slightly softened. Add the diced courgette and continue to cook 3–4 minutes until tender but not mushy. Transfer peppers and courgette to the bowl with mushrooms.

Cook aromatics

Reduce heat to medium. Add the remaining 1 tablespoon olive oil to the pan. Add chopped onion and a pinch of salt; cook, stirring, until translucent, 4–5 minutes. Add minced garlic and cook 30–45 seconds until fragrant. Remove pan from heat briefly before proceeding to rice step.

Toast the rice

With the pan (on medium heat) containing the onions and garlic, add the Arborio rice and stir to coat the grains in oil. Cook for 1.5–2 minutes, stirring constantly, until edges of the rice become translucent and it smells slightly nutty. This toasting step primes the rice to absorb liquid evenly.

Deglaze with wine

Pour in the dry white wine and stir until almost fully absorbed by the rice, about 1–2 minutes. Scrape any browned bits from the bottom of the pan.

Add stock gradually

Reduce heat to medium-low. Have the vegetable stock kept hot in a separate saucepan. Add about 120 ml (1/2 cup) of hot stock to the rice and stir gently until mostly absorbed. Continue adding stock in 120 ml increments, stirring frequently and allowing each addition to be mostly absorbed before adding more. Total cooking time for the rice will be 18–20 minutes from the first stock addition. Taste the rice after about 16 minutes for doneness — it should be creamy and al dente (a slight bite).

Return vegetables

When the rice is about 2–3 minutes from being done (after approximately 15–17 minutes of adding stock), stir in the sautéed mushrooms, peppers and courgette to warm through and finish cooking with the rice for the remaining stock additions.

Mantecatura (finish the risotto)

When the rice is creamy and al dente and most stock is absorbed, remove the pan from the heat. Stir in the unsalted butter and grated Parmesan until melted and fully incorporated, which will give the risotto a glossy, creamy finish. If the risotto seems too thick, stir in 1–2 tablespoons of reserved hot stock to loosen slightly.

Season and garnish

Taste and season with sea salt and freshly ground black pepper as needed. Stir in chopped fresh parsley and lemon zest if using. Serve immediately on warm plates, garnishing with extra grated Parmesan and a drizzle of olive oil if desired.