Warm up with this hearty risotto from Chef Guru Singh of Canvas Bistro.
Photo by Ingrid Kuenzel
2 Tbs (30 mL) extra virgin olive oil
½ medium red onion, finely chopped
½ cup wild mushrooms (cremini, chanterelle, portabello)
2 cups Arborio rice
½ cup (120 mL) dry white wine
½ tsp saffron strands, soaked in 4 tsp (20 ml) hot water
75 g freshly grated Parmesan cheese
2 Tbs (30 mL) heavy cream
Freshly ground black pepper and sea salt
2 cups (500 mL) vegetable broth
1 Tbs (15 mL) olive oil
2 bay leaves
1 tsp whole peppercorns
1 star anise
4 sprigs fresh thyme
2 carrots, chopped
1 onion, chopped
1 small bunch parsley, chopped
2 celery stalks, chopped
- In a wide pot, warm up the oil on medium heat, add the onions and sauté until translucent in colour. Lower the heat and add the Arborio rice, stirring often so it doesn’t burn. Let it lightly toast to a golden colour. Stir in the wine and allow the rice to absorb it.
- Add a ladle of broth, letting the rice absorb it all before adding the next ladle.
- Mix in the saffron, stir and cook for around 7 minutes. Add pepper and salt to taste. Once the rice is tender but not overly soft add the Parmesan and cream, stirring for 2 minutes.
- In a separate small frying pan, sauté the mushrooms in 1 tsp oil until crispy. Garnish the risotto with the mushrooms and a leaf of fresh basil.
- Heat 1 Tbs oil in a medium pan and add spices and herbs. Sauté for 45 seconds then stir in the carrot, onion, parsley and celery with 6 cups (1½ L) of water.
- Bring to a boil then immediately reduce heat to medium-low, allowing the broth to simmer for around an hour. Remove from heat, strain and set aside.