It’s been a little while since I proclaimed my love of risotto on this blog. I did spread the gospel of risotto on the podcast somewhat recently, but it’s overdue. This stuffing risotto is inspired by two things. First, I had all the necessary ingredients since I had other Thanksgiving-esque dishes I made this same week. Maybe you’re in the same boat?
And second, I was thinking about smaller gatherings that still felt special. Like, if you plan to give thanks this year with your significant other, or a much smaller gathering than you normally do. Risotto always feels special to me, and a risotto with stuffing flavors makes for a perfect small gathering side dish IMHO.
This stuffing risotto is very easy to make, as all risotto is. It does take a little time, as the liquid slowly cooks the rice and the whole dish becomes a creamy, delicious dream. You will need to open a bottle of wine for the recipe (below) but we’ll only use about 2/3 of a cup, so have someone to share the rest of the bottle with and sip and meditate on a few things you’re thankful for this year. This is not a requirement, but I suspect it does make the risotto taste better. 🙂
I will gladly eat risotto all on its own and often do, but it also makes a great companion for baked chicken, fish, or a vegetable side. This stuffing risotto would go especially well with turkey. You get it.
Take care of yourself, friends, and hug whoever you are able to be around. Sending virtual hugs to you from the Midwest. xo. Emma
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- 1 cup arborio rice
- ⅔ cup white wine (pinot grigio or chardonnay)
- 2-3 cups chicken or vegetable stock
- 1 tablespoon olive oil
- ⅓ cup Parmesan cheese
- 2 tablespoons chopped shallot
- 2 tablespoons chopped celery (1-2 stalks)
- 2 teaspoons chopped rosemary
- 2 teaspoons thyme leaves, stems removed
- 2 teaspoons chopped sage
- salt and pepper
- In a small pot, combine the wine and vegetable stock. Simmer (over very low heat). Having these elements warm will help them to cook into the rice faster.
- In the large saucepan, heat the olive oil over medium-high heat. Sauté the onion and celery just until they begin to soften (1 to 2 minutes). Toss in the rice and cook for another 2 minutes until it begins to look translucent. Now begin adding the wine/stock mixture, half a cup at a time, stirring until it’s mostly absorbed before adding more. Continue until the rice is cooked through. I usually taste a few grains of rice once I’ve used most of the wine/stock mixture. You may not need all of the liquid.
- Season with salt and pepper. Then stir in the cheese and chopped herbs until well combined.