Cooked together arborio rice and teff grain make a sweet and savory dairy-free risotto. Serve with a glass of wine, a garden fresh organic salad, and garnish with your favorite grated cheese for a delicious, gluten free, vegan or vegetarian, gourmet dinner. Comforting and totally satisfying!
Rice and Teff Risotto with Saffron and Rainbow Chard
Making your own vegetable stock is easy and adds depth to the flavor of this deletable risotto.
Makes 6 1/2 cups (you may only need 5 1/4 cups)
2 cups onions, sliced
1 1/2 cup carrots, sliced
1 cup celeriac, peeled and sliced, or sliced celery
1 cup dried shiitake mushrooms
8 cups water
2 bay leaves
Bring the vegetables, dried mushrooms, water and bay leaves to a boil in a 6 quart pot. Reduce the heat to medium low and simmer covered for 30 minutes. Strain and discard the vegetables, dried mushrooms and bay leaves. Keep warm on low heat while you make the risotto.
2 tablespoons organic virgin olive Oil
3 cloves organic garlic, sliced
1 1/2 cups organic onions, sliced
Pinch of Saffron
1 teaspoon sea salt
Fresh ground black pepper, about 1/4 teaspoon or to taste
1 cup fresh organic shiitake mushrooms caps, sliced
1 cup Organic Arborio rice
1/3 cup ivory teff grain
5 1/4 cups stock
5 1/2 cups rainbow chard and stems, sliced
2 teaspoons dried thyme
Optional: Garnish with your favorite fresh grated cheese such as Parmesan or Pecorino Romano
Heat the oil in a 6 quart stock pot over medium heat. Add garlic, onions, salt, saffron, and black pepper; sauté for 5 minutes or until the onions soften. Add the shiitake mushrooms, rice, teff, and continue to stir for 3 minutes to blend ingredients.
Add 1 cup of simmering stock to the rice, teff and mushroom mixture, and adjust the heat to maintain a lively simmer. Continue stirring until the stock is absorbed and then add another cup of stock. Repeat with the stock, until the risotto is as tender and as creamy as you like.
Add and stir in the chard and thyme. Taste and adjust the seasonings, if desired.
Serve immediately. Garnish with cheese, if you like.
Recipe Copyright © 2020 Leslie Cerier. All Rights Reserved to Leslie Cerier.
Leslie Cerier developed this recipe for the Teff Company
Photos by Tracey Eller