Olive and Corn Risotto Vegan Recipe
Just an idea I had to try an unusual risotto flavor profile. They eat olives and corn in Italy, so why not. As far as I'm concerned, risotto is just creamy rice. You can pretty much throw any flavors you love at it and it'll make them shine.
Olive and Corn Risotto Ingredients
1 can black olives, sliced into thin rings
1 can sweet yellow corn
1/2 cup risotto (Arborio) rice
1 pint baby bella mushrooms, minced
5 cloves garlic, minced
1 shallot, diced
1 jalapeno, sliced in short ribbons
1 poblano, sliced in small ribbons
1/4 cup dry white wine
2 tbls olive oil
1 tbl salt
1 tsp black pepper
2 tbls nutritional yeast powder
2 tsps thyme
2 tps Aleppo pepper flakes
2-4 cups water
Cook down the mushrooms with 2 tsps of salt until most the liquid has been released and evaporated.
Add olive oil, shallot and garlic and continue to sauté until everything is nicely caramelized.
Deglaze with wine. Cook or wine for 5 minutes.
Add rice. Toast for 3 minutes. Stirring often.
Add brine from the can of olives, thyme, yeast, black pepper, pepper flakes. Cook until liquid is mostly absorbed. Stirring often. Add liquid from can of corn. Cook until absorbed, stirring often.
Test doneness of rice. Add water one cup at a time until rice is nearly tender. Stirring often.
Add olives, corn, jalapeno, poblano and 1/2 cup more water. Stirring frequently until rice is tender.
It's an unusual approach to risotto, but it really works beautifully. A multitude of layers of flavor really add up to create something greater than the sum of its part.