A bowl of paella, looking much like risotto.
I've had paella in the back of my mind for the last few weeks, and the other day I finally made it. Only I used arborio rice instead of regular rice, so it was really more like a Spanish risotto.
But that was fine, because I really like risotto. Have I mentioned my friends call me a "risottotarian"? It's like a Rotarian, only ricier.
Be generous with the saffron; you're worth it.
2 tablespoons olive oil
1 yellow onion, chopped
2 cloves garlic, minced
1 red pepper, chopped
1 green pepper, chopped
1 cup arborio rice
1/2 cup white wine, warmed slightly
2 bay leaves
2 cups vegetable stock, heated to almost boiling
pinch saffron threads, soaked in 1/2 cup boiling water
1/2 cup green beans, cut into 2-inch pieces
1/4 cup sun-dried tomatoes, chopped
1/2 cup peas
1/2 cup Greek olives, pitted and cut in half
2 tablespoons fresh parsley, chopped
salt and freshly ground black pepper to taste
another splash of olive oil
Heat the oil over medium heat in a large dutch oven. Add the onion and saute for a few minutes, until softened slightly (about 2-3 minutes). Then add garlic and peppers, and continue to stir over medium heat. Add rice and continue to stir, another 2 minutes.
Add wine, bay leaves, vegetable stock, and saffron threads, and stir into the rice mixture.
Let simmer over medium heat for another 5 minutes, then add the tomatoes and the green beans. Continue to simmer over medium heat as liquid is absorbed.
Add the peas, olives, and parsley, and heat through. Season to taste with salt and pepper, and stir in another splash (or go ahead and add a glug) of olive oil. Turn off the heat, cover the pot with a lid, wait five minutes and serve.