The food lab better home cooking through science ( PDFDrive ) 939

GREEN RISOTTO WITH MUSHROOMS Often I’ll finish my risotto with a bit of whipped cream to lighten it and add some extra creaminess to the sauce, but trying to develop a good vegan version had me experimenting with alternative liquids What I discovered was that cooked vegetable purees are an ideal liquid for loosening a risotto Not only do they add sauciness to the dish, but they pack it with flavor as well One of my favorites? A bright green risotto finished with a puree of spinach and herbs As with pesto, in order to get the greens to maintain their ultrabright color, I blanch them, here in vegetable stock, and shock them in ice water before pureeing them This deactivates the enzymes that hasten the oxidation reactions that can turn chopped greens brown Doesn’t bright green risotto just look awesome? You can top the risotto with whatever you wish, but I like using mushrooms sautéed until deeply browned A splash of lemon juice and soy sauce brightens their flavor SERVES 4 TO 6 ẵ cup loosely packed fresh parsley leaves ẳ cup loosely packed fresh tarragon leaves 6 cups homemade or canned vegetable stock or water 2 cups loosely packed spinach leaves 4 scallions, whites finely chopped, greens reserved separately ẳ cup extra-virgin olive oil 1ẵ cups (about 13ẵ ounces) risotto-style rice (see Note here) 2 medium cloves garlic, minced or grated on a Microplane (about 2 teaspoons) ... ẳ cup extra-virgin olive oil 1ẵ cups (about 13ẵ ounces) risotto-style rice (see Note here) 2 medium cloves garlic, minced or grated on a Microplane (about 2 teaspoons) ... 6 cups homemade or canned vegetable stock or water 2 cups loosely packed spinach leaves 4 scallions, whites finely chopped, greens reserved separately ẳ cup extra-virgin olive oil 1ẵ cups (about 13ẵ ounces) risotto-style rice (see Note