Old World Risotto in under 30 min.

under cool water, wash 2-3 Vegetables of your choice. Dice vegetables.

I added left over asparagus and fresh cut red pepper

simmer 4c. stock or broth for a more traditional flavor.

use water if you prefer,

I always add fresh squeezed lemon juice to the stock, a dash of sea salt, and a hint of olive oil

Heat cast -iron skillet over low flame.

 add a pinch of sea salt and a drop of olive oil to pan

sauté veggies. about 5 min. then, add 1c. of arborio rice to the cast-iron skillet.

stir veggies and rice together combining all of the delicious ingredients!

Notice the beautiful colors

add 2c. of your stock to the skillet allowing rice to absorb and thicken. set timer for 25min.

as you stir, feel free to add any ingredients to enhance the appearance and flavor to your signature old world risotto.

I like to play with spices and herbs; selecting which to use based upon the type of mood I am in. the kitchen is a great place to have fun, express yourself and watch the expressions of others as the stories unfold…

  Vintage Cucina       360º         And The Heartbeats

continue to stir.

I added: 2cloves fresh pressed garlic, pickled ginger w/juice, turmeric, himalayan sea salt, pepper & chia seeds

stock will again, thicken. add another cup of stock.

repeat this step until all of the stock has been poured.

in about 20-25 min depending on movement and temperature, the rice will finish el dente! Mixture will be creamy.

                  CHEF’S TIP: sprinkle with parmesan cheese or truffle oil in lieu of adding spices.

garnish with fresh herb of your choice– mint, cilantro or parsley give great bursting flavors.

I tend to go with what is fresh and in season

whatever your palette desires. Go cRaZy! the kitchen is a magical place to experiment with your senses

1c of rice serves 4-6

     --Visit Vintage Cucina on Instagram to follow VC's diary-- 
where #foodtellsthestory #foodislove #vintagecucinaandtheheartbeats