Veganomicon: The Ultimate Vegan Cookbook
Chapter 95 : 6 large shallots, sliced thinly 4 cloves garlic, minced 1 serrano red chile, sliced ver

6 large shallots, sliced thinly

4 cloves garlic, minced

1 serrano red chile, sliced very thinly, or -1 teaspoon dried red pepper flakes

1 cups Arborio rice

1 teaspoon sugar

2 tablespoons lime juice

Chopped roasted peanuts and lime wedges, for garnish

IF USING fresh lemongra.s.s, peel away and discard any brown stems from the stalk. Slice the stalk in half lengthwise, cut those sections into 3 to 4-inch lengths, and then slice into thin matchstick pieces.

Lightly bruise the ginger slices by gently pounding them with the side of your knife. Crush the garlic cloves with the side of your knife as well, but keep whole; just lay the flat part of the blade over the clove of garlic and give it a good whack. Prepare your bouquet garni as described in the tip.

Place all the broth ingredients in a large stockpot and bring to a boil, then lower the heat to medium-low. Simmer for 10 minutes, then strain the broth, discarding the vegetables and herbs. Pour the broth back into the pot, cover, and place over low heat (as low as possible) to keep warm.

While you're cooking the broth, warm the cooking sherry in a separate, small saucepan over medium heat.

Slice the asparagus into -inch pieces, removing any tough parts from the bottom of the stem. Separate tips from the stems and place each in separate small bowls.

In a medium-size heavy-bottomed pot, saute the asparagus tips in 1 tablespoon of the oil over medium heat until the tips are bright green and crisp-tender, 3 to 4 minutes. Return them to their small bowl. Add 1 more tablespoon of oil to the pot and saute the sliced asparagus pieces until crisp-tender, 5 to 6 minutes. Add the basil and mint, saute for 30 seconds, remove from the heat, and set the sliced asparagus mixture aside in a small bowl separate from the tips.

Add the remaining oil to the pot. Saute the shallots and garlic, stirring occasionally, until shallots are very soft and just starting to brown, 6 to 8 minutes. Stir in the chile pepper and rice, and saute for about 8 minutes, until the rice smells slightly toasted. Add the cooking sherry and stir constantly until the liquid is absorbed.

Now meditation time begins. Ladle about cup of the broth at a time into the rice, stirring constantly until each addition is absorbed. Stir and cook until the rice is creamy but still somewhat firm in center. When broth is almost gone, stir the sugar and lime juice into the last of the broth before adding to the risotto. You may add more water or additional regular vegetable broth in -cup increments if the broth runs out and the rice isn't cooked enough yet. This will take about 35 minutes.

Stir the asparagus stems (not tips) into the risotto and cook for another 5 to 10 minutes, until the asparagus has reached desired tenderness.

Garnish individual servings with the sauteed asparagus tips, chopped roasted peanuts, and lime wedges.

GREEN PEA AND LEMON RISOTTO WITH ROASTED RED PEPPERS.

SERVES 4.

This bright-tasting risotto features summer's vivid bounty. Use vegetable broth that isn't too strongly flavored, so that the lemon, peas, and parsley really s.h.i.+ne through. If your broth has a very strong taste, use only four cups of broth plus two cups of water.

2 red bell peppers

6 cups vegetable broth

1 tablespoon olive oil

1 cup finely chopped shallots

4 cloves garlic, minced

teaspoon dried thyme

teaspoon dried rosemary

Several pinches of freshly ground black pepper

cup dry white wine

teaspoon salt

1 cups Arborio rice

1 cups fresh or frozen peas

2 teaspoons grated lemon zest

2 tablespoons fresh lemon juice

cup loosely packed chopped fresh parsley, (plus extra for garnish)

Prepare the peppers: Preheat the oven to 350F. Slice the stems off the peppers and pull out the seeds. Quarter the peppers lengthwise. Line a rimmed baking sheet with baking parchment and place the peppers, cut side down, on the sheet. Lightly spray the peppers with olive oil and roast for 35 to 40 minutes, until the peppers have "collapsed" and are moist, juicy, and slightly blackened in some places.

Prepare the risotto: Warm the vegetable broth in a saucepan. Keep it warm on the lowest setting possible as you prepare the risotto.

Preheat a heavy-bottomed soup pot over medium heat. Saute the shallots in the oil for about 5 minutes. Add the garlic, thyme, rosemary, and black pepper, and saute for 2 more minutes.

Add the white wine and salt, and raise the heat so that the wine boils and reduces for about 2 minutes. Lower the heat back to medium.

Add the rice and stir for about 3 minutes. The rice should soak up the liquid from the pot and have turned light brown. Add the broth by the cupful, stirring the risotto after each addition, until the broth is mostly absorbed (6 to 8 minutes). If the broth isn't absorbing, raise the heat a bit. It absorbs faster as the rice gets more and more tender.

With your last addition of broth, add the peas and stir. When the peas are warm and tender and most of the broth is absorbed, add the lemon zest, juice, and chopped parsley.

Cook, stirring, until all the broth is completely absorbed and the parsley has wilted. Spoon the risotto into a wide bowl or plate and overlap the red peppers on one side of the dish. Garnish with fresh parsley and serve.

CURRIED UDON NOODLE STIR-FRY.

SERVES 4.

TIME: 35 MINUTES.

This saucy noodle dish is inspired by the slightly sweet, mellow curries that are hugely popular in j.a.pan for lunch and dinner, or so we hear. A simple roux-based curry sauce is prepared first, then stirred into udon, bits of sauteed seitan, and crisp veggies. Experiment-change the vegetables, use tofu in place of seitan, try different brands of curry powder-the variations are endless.