Galician Paella Risotto
A twist on the classic Italian risotto, incorporating the flavors of Galician paella. This dish is a fusion of Italian and Spanish cuisine.
Ingredients
- ●1 cup GalicianArborio rice
- ●1/2 cup, crumbled stiltonblue cheese
- ●2 tablespoons, smoked paprika paellaSpanish spice
- ●1 medium Onionchopped
- ●3 cloves Garlicminced
- ●1 cup White winedry
- ●4 cups Vegetable brothwarm
- ●1/2 cup Grated Parmesanoptional
- ●1/4 cup, chopped Fresh parsleyoptional
Instructions
- 1
Heat the vegetable broth in a separate pot and keep warm.
- 2
In a large skillet, sauté the chopped onion and minced garlic until softened.
- 3
Add the smoked paprika and cook for 1 minute.
- 4
Add the white wine and cook until the liquid is almost completely reduced.
- 5
Add the Arborio rice and cook for 1-2 minutes, until coated in oil and slightly toasted.
- 6
Add 1 cup of warm vegetable broth to the rice and stir until absorbed. Repeat this process, adding the broth in 1-cup increments, and waiting for it to be absorbed before adding more.
- 7
After 20-25 minutes of cooking, the rice should be tender and creamy. Stir in the crumbled blue cheese and cook for an additional 2 minutes.
- 8
Season with salt and serve immediately, topped with grated Parmesan and chopped parsley if desired.