Italian-Style Risotto Dolmas
Fusion recipe using Arborio rice, garlic, and fresh basil for a Mediterranean cross-over.
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Ingredients
- 1 1/2 cups Arborio rice
- 30 pieces Grape leaves (brined or fresh)
- 4 cups Vegetable or chicken stock
- 1/2 cup Dry white wine (Pinot Grigio)
- 1/2 cup Fresh basil leaves, chiffonade
- 4 pieces Garlic cloves, minced
- 2 pieces Shallots, finely diced
- 1/2 cup Parmigiano-Reggiano, grated
- 2 tablespoons Unsalted butter
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Lemon juice
- 1/4 cup Toasted pine nuts(optional)
Instructions
- 1
In a heavy-bottomed pan, sauté shallots and garlic in olive oil until translucent but not browned.
- 2
Add the Arborio rice and toast for 2 minutes until the edges are transparent; deglaze with white wine and reduce until evaporated.
- 3
Begin adding warm stock one ladle at a time, stirring constantly to release starches, but stop cooking when the rice is 'al dente' and slightly firmer than standard risotto.
- 4
Fold in the butter, Parmigiano-Reggiano, and fresh basil, then spread the mixture on a tray to cool completely to room temperature.
- 5
Lay a grape leaf flat, place one tablespoon of the risotto mixture near the stem end, fold the sides in, and roll tightly into a cylinder.
- 6
Arrange the stuffed leaves snugly in a wide pot lined with extra grape leaves to prevent sticking.
- 7
Add a mixture of 1 cup stock and lemon juice to the pot, weight the dolmas down with a heavy plate, and simmer on low for 30 minutes.
- 8
Remove from heat and let the dolmas rest in the pot for 15 minutes to absorb the remaining juices before serving with a drizzle of olive oil.
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