Traditional risottos tend to have a heavy dose of Parmesan, and I realized too late that I was out. The substitution of extra-sharp Cheddar not only worked well - it was PERFECT. This is really surprisingly good, and the beets impart a dark red color that’s really nice.
- 1 tbsp ghee (clarified butter) or butter
- 1 medium onion, chopped roughly
- 2 ears corn, kernels removed
- 1 medium beet, julienned
- 1/2 block tempeh, sliced into small pieces (optional - you can also do a cup of fresh or frozen peas)
- 4 cups veggie stock
- 1 cup arborio rice
- 1/4 cup chardonnay (preferably one that’s quite fruity and a bit tart - we used one called “smashed grapes”)
- salt to taste
- about 1 tsp curry powder
- 1 tbsp fresh thyme, chopped finely
- 1/3 cup extra-sharp cheddar, grated finely
heat stock in a small saucepan over low heat and keep heating for the duration of the cooking. heat ghee, curry and onions in a large sauté pan, stirring over medium heat until onions are translucent. add rice and stir to coat and incorporate everything all nice-like. add wine and continue stirring around until wine is absorbed into the rice. start adding stock a ladelful at a time, stirring with each ladelful until liquid is absorbed - don’t add new stock until the rice starts looking dry. when you’ve got about 3/4 cup left, add beets and corn, and tempeh or peas with a ladelful of stock, and stir to incorporate. throw in some salt. add the last of the stock and the cheese and thyme and cook, stirring constantly, until risotto is done. you’ll know that it is because the rice has gotten tender but still has some bite to it, and you have a bit of a sauce going, but nothing drastic.