For every season, there is a risotto. Rich red wine and mushroom risotto in winter and fresh peas nestled in the toothsome rice in spring. At the height of summer, red ripe tomatoes can sub in for risotto broth.
In the fall, I make a pale, shimmery green risotto sporting fresh broccoli and sweet shallots for texture. Whirl roasted green chiles with earthy pistachio nuts and a modest amount of fresh basil for a verdant green flavoring sauce stirred in just as the rice is done.
For the best risotto, seek out imported Italian short-grain rice, such as Arborio or Carnaroli, at specialty markets or online. These rices welcome the small additions of broth that render it creamy and satisfying. Be sure to cook the risotto just long enough for the rice grains to be tender but still retain a teeny bit of bite at the very center. A five-minute standing time will allow the rice to finish its cooking.
Risotto is a simple-looking dish. To turn it into a special meal, take a cue from restaurant chefs and go a little overboard with garnishes. Here, small dollops of the pistachio sauce, along with crunchy nuts, bits of cheese, and basil, look beautiful. A swirl of fruity, deep green olive oil or pistachio oil gilds the lily.
Broccoli and Pistachio Risotto
Store-bought, refrigerated basil pesto can be substituted for the homemade sauce that follows. Add pureed roasted green chiles, jalapeño, and pistachios, if desired, to the basil pesto and blend briefly to mix.Makes 4 servings
