Well, it’s decided: Dave and I are moving. It’s very exciting but it’s also still a few months away, so we’re only busy with the fun stuff – determining which restaurants we want to eat at before we leave, and purging belongings that aren’t earning their keep, like old, part-empty bottles of alcohol.
You know the ones I’m talking about. They were left behind by old roommates or party guests, and you’ve probably already moved them between a few apartments, but now it’s very clear: they’re not making the next cross-city trip. But because I’m of the waste not, want not persuasion, I’m repurposing them. This February, I’ll be cooking with booze.
First up: a bottle of dry Martini vermouth. I don’t even know where it came from; the only time I’ve seen it in use is when I’m making this carrot risotto. To be fair, that means I’ve come to associate it with deliciousness.
Reasons to love this risotto:
- It’s cozy comfort food that is simultaneously full of nutritional goodness. Thanks, carrot juice.
- It’s dairy-free risotto! (Or it is if you swap olive oil or margarine for the butter called for in the last step.) Another one for the list of things I love that Dave can eat.
- You don’t even need the vermouth – white wine works just fine.
Notes: While I once made carrot juice by putting carrots in a blender and then straining the mulch, it was way more time/dishes/counter space than it was worth; now I’ll buy the juice pre-done. And while the recipe calls for lemons, I had limes on hand and used one instead – no damage done.
from The Earth-Bound Cook
2 tbsp olive oil
1 medium onion, cut into a 1/4-inch dice
1 tsp minced garlic
1 cup Arborio rice
1/3 cup dry vermouth or white wine
2 1/2 cups carrot juice
1/2-1 cup stock or water
1 tbsp lemon juice
1 tbsp butter or olive oil
1 tbsp fresh thyme or dill (or 1 tsp dried)
salt & pepper
1. Place a large frying pan over medium heat. Add 2 tbsp olive oil and onion, and cook, sauteeing, for 7 minutes or until the onion is softened.
2. Add garlic and rice to the pan. Stirring constantly, allow it to cook for another 2 minutes. Add vermouth or white wine and cook, stirring, until evaporated.
3. Add 1/2 cup of the carrot juice. Stir occasionally as it cooks, letting the liquid absorb into the rice. Repeat, adding a 1/2 cup of carrot juice at a time, until all the juice is absorbed. Add 1/2 cup stock or water to the pan, stirring until absorbed. Test the rice – if it’s firm but tender, it’s done; if it’s crunchy, add the remaining 1/2 cup stock, cooking and stirring occasionally until absorbed.
4. Turn off the heat. Stir in lemon juice, butter, and thyme or dill. Season to taste with salt & pepper, and serve.