Best vegetarian risotto recipe?

leek and burnt butter is lovely. as is pumpkin and toasted walnuts. baby mint peas with lashings of pecorino is beautiful.

mmm now I’m hungry…

I can make a really good mushroom risotto. With as many different types of fresh mushrooms as you like, onions, butter, vegetable stock, basil, garlic and Aborio rice and finish it with Parmesan. I’ve had it almost every week the past 2 years…so good.

I soften leeks in butter, add garlic fresh thyme and rice, work in the stock a little at a time over about 20 minutes, add spinach or peas, and finish with parmesan and cold butter. It’s really important that you heat your stock/water before adding it, but you don’t have to stir constantly as some recipes claim. You want it a little soupy as it will firm up at the table. It’s also important to have arborio rice. I think dried tomatos preserved in oil might be nice, too.

This is one of my best and favorite Cheesy Vegetarian Risotto
Ingredients:
• 3 tbsp olive oil
• 8 cups vegetable broth
• 2 cups arborio rice
• salt and pepper to taste
• ⅔ cup freshly grated parmesan
Preparation:
In a large skillet, heat the olive oil and add the arborio rice. Stirring constantly, allow the rice to cook for 3 to 4 minutes.
Add about a half cup of the vegetable broth to the rice, stirring frequently. When most of the liquid has absorbed, add another half cup of broth. Continue adding broth, a bit at a time, until the rice is done cooking, about 20 minutes.
Remove from heat and stir in the parmesan until it has thoroughly melted. Add salt and pepper to taste. Sprinkle with additional cheese if desired.