Go Back
–+ servings

Rhubarb Risotto

Risottos aren’t difficult, but they do need frequent—although not constant—stirring. Adding liquid about every two minutes makes it difficult to get too far from the stove, but you can be doing other things in the kitchen. For instance, I chop the rhubarb and grate the cheese after I’ve started adding stock. The trick with a risotto is knowing when it’s done—the rice grains should still be distinct, with a little bite, like al dente pasta, and the sauce should be quite loose. Timing can be tricky, because a risotto is a little unpredictable and, like pasta, it doesn’t hold very well. When it’s ready, it’s ready, so serve a risotto with something else that will hold. Leftover risotto is fantastic formed into croquettes, breaded and fried.
No ratings yet
Print Recipe Pin Recipe
Course dinner, lunch
Servings 4 people

Ingredients
  

  • 3 tbsp butter (45 ml)
  • 2 shallots, finely chopped
  • 6 cups low-sodium chicken or vegetable stock (1.5 L)
  • 2 cups arborio rice (500 ml)
  • ¼ cup white wine (60 ml)
  • 2 cups rhubarb, cut in ½″ (1 cm) lengths
  • ½ cup grated Parmigiano Reggiano cheese (125 ml)
  • Salt and freshly ground pepper

Instructions
 

  • In a large saucepan, melt butter over medium to medium-high heat. Add shallots and cook, stirring occasionally, until transparent (about 2 minutes). Meanwhile, in another saucepan, bring stock to simmering.
  • Add rice to shallots, and stir for about 2 minutes, until rice is coated in butter and glossy. Add white wine, stir until wine is absorbed. Ladle in about 1/2 cup hot stock and stir frequently until the stock is almost absorbed. Continue adding the stock, a ladle at a time, and stirring frequently until each addition is almost absorbed. After the second or third ladle, add the rhubarb.
  • When almost all the stock is used, taste the rice–it should be tender, but with a little bite. At this point (even if you haven’t used all the stock), add the grated cheese. The cheese will thicken the mixture slightly; if it’s too thick, thin with a little extra stock or water. Adjust seasoning. Garnish with some finely chopped raw rhubarb.
Tried this recipe?Let us know how it was!