VEGETARIAN
Comfort at its most elegant. Silky risotto enriched with fire-roasted vegetables, each bringing its own colour and sweetness. A refined dish that turns every meal into an occasion.
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Cooking
€49.00
Prep & Serve
€95.00
Cooking
€230.00
For the Vegetable Broth: 1 onion 2 garlic cloves 1 small chili Root vegetables (celeriac, carrots, leek) Flat-leaf parsley Olive oil Sea salt flakes Whole peppercorns 1 star anise Bay leaves Water For the Risotto: 2 red onions or 1 shallot 3 garlic cloves 1 small chili Risotto rice (e.g., Arborio) 100 ml sherry or white wine Fresh mushrooms (e.g., button mushrooms) Spinach (or other vegetables like radicchio and pear, or green asparagus) Butter Freshly grated Parmesan Sea salt
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01Root Vegetables
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02Risotto
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03White Wine
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04Vegetables
For the Vegetable Broth: 1 onion 2 garlic cloves 1 small chili Root vegetables (celeriac, carrots, leek) Flat-leaf parsley Olive oil Sea salt flakes Whole peppercorns 1 star anise Bay leaves Water For the Risotto: 2 red onions or 1 shallot 3 garlic cloves 1 small chili Risotto rice (e.g., Arborio) 100 ml sherry or white wine Fresh mushrooms (e.g., button mushrooms) Spinach (or other vegetables like radicchio and pear, or green asparagus) Butter Freshly grated Parmesan Sea salt
Roughly chop the onion, garlic, chili, root vegetables, and leek, leaving the skins on. Heat a splash of olive oil in the OFYR Staub Pan and sauté the vegetables with sea salt flakes, peppercorns, star anise, and bay leaves. Add water and place the pan on the Grill Round over the fire. Let it simmer to create a rich broth, which will later be used to add liquid to the risotto.
While the broth is simmering, heat a little olive oil on the cooking plate. Sauté the mushrooms and spinach (or your chosen combination, such as radicchio and pear) with a pinch of sea salt. Set aside.
Heat olive oil in the OFYR Staub Pan and sauté the chopped red onions or shallots, garlic, and chili until they take on a nice color. Add the risotto rice and toast it, stirring until the grains start to color.
Deglaze the rice with sherry or white wine and let the alcohol cook off. Then, cover the rice with the homemade vegetable broth. Let it simmer, stirring regularly, and continue to add broth as needed until the rice is nearly soft and has absorbed all the liquid.
Finely chop the sautéed mushrooms and spinach and stir them into the risotto.
Remove the pan from the heat and add a good chunk of butter, a generous amount of freshly grated Parmesan, and a pinch of sea salt. Let it sit for a few minutes to become beautifully creamy.
Serve the risotto hot and enjoy the rich flavors from the homemade broth and fresh ingredients.
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