Monday, September 14, 2009

Vegetable Risotto

I loved this medley of meditation flavored vegetables – artichokes, piquillo peppers, mushrooms, capers, tomatoes, etc.. 

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  • Kosher salt and black pepper
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 bell pepper, sliced
  • 1 small onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 1/2 teaspoons paprika
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon saffron threads
  • 1 can artichokes, drained
  • 4 ounces shiitake mushrooms, stemmed
  • 1 cup dry white wine
  • 2 1/2 cups short-grain paella rice
  • 1/4 cup capers, drained
  • 1/4 cup piquillo or roasted red peppers, cut into strips
  • 2 cups broccoli florets
  • 8 vine-ripened plum tomatoes

Heat remaining olive oil in a 12-inch ovenproof skillet over medium-high heat. Add the onion, bell pepper, garlic, paprika, cayenne and saffron and season with salt. Cook, stirring occasionally, until the onion softens, about 5 minutes.

Add the artichokes to the skillet; cook until slightly tender, about 2 minutes. Add the mushrooms and cook for 1 to 2 minutes. Pour in the wine and simmer until reduced by about one-third. Stir in the rice and 1 3/4 teaspoons salt; add just enough water to cover the rice completely, 2 1/2 to 3 cups. Increase the heat to high and boil for 2 to 3 minutes. Scatter the capers over the rice.

Preheat the oven to 450 degrees. Core the tomatoes, cut into wedges and place in a medium bowl along with the broccoli florets; season with salt, drizzle with a bit of olive oil and toss. Bake for 20-25 minutes, until golden brown.

Transfer the paella to the oven and bake, undisturbed, for 20 minutes. Scatter the piquillo peppers over the paella. Turn off the oven but leave the paella inside to continue cooking until the rice is tender, 15 to 20 more minutes. Pull out the roasted vegetables and incorporate them in.

Recipe courtesy of Food Network Magazine

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