Talk about waiting until the last minute to create a recipe! I tried to find caperberries all week, determined to create a recipe using the ingredient that inspired this idea. On Sunday night, I was out of time and decided capers would have to do.
That also meant I had NO idea what I was going to create until I was standing in the kitchen on Sunday night. I was originally thinking of a pasta dish, but my eyes landed on the Arborio rice and risotto sounded perfect! I decided a creamy white wine risotto would allow the capers to shine through. We had no white wine in the house, so I headed to the store to pick up a bottle.
Did you know that the wine & liquor stores close at 7PM on Sunday nights? Me neither, but I do now.
Once I get an idea in my head, it’s really hard to change gears – I wanted a white wine risotto! I double-checked the wine fridge and wondered what would happen if I used a sparkling wine? You don’t need much for the cooking, which means you get to sip on bubbly while cooking and eating.
Thank goodness, it worked! And boy was this sparkling wine a great way to wrap up the weekend. You could do this with a white wine instead of the sparling, but it’s so much fun with it!
Sparkling Caper Risotto
Ingredients (4 servings)
- 1/3 cup sparkling wine
- 4 cups vegetable stock
- 1 cup Arborio rice
- 1/3 cup non-dairy mozzarella shreds (like Daiya)
- 1 tablespoon basil
- salt & pepper to taste
- 1 large heirloom tomato, diced
- 2 tablespoons capers (+ garnish)
Pour sparkling wine in medium pot and allow to heat up over medium heat. While warming, heat vegetable stock in microwave for 2-3 minutes.
Add Arborio rice and stir to until absorbed.
Once wine is absorbed add vegetable stock a little at a time, stirring constantly until absorbed. As each batch is absorbed, add another batch of vegetable stock. When you are down to 2 cups of vegetable stock, add the mozzarella and basil, allowing cheese to melt and absorb. Continue adding vegetable stock a little at a time, allowing to absorb fully between batches.
Immediately after adding the final batch of stock, add capers and tomato, stirring gently. Add salt and pepper to taste.
Note: Click here for a video tutorial on making risotto.
While I cooked risotto, Kirk made a perfect tofu accompaniment. You’ll have to come back later this week to get the recipe for that one!
And now it’s time to see what recipes YOU came up with this week!
Originally, I was going to reveal the ingredient list for September today, but I’ve decided to keep you in suspense for just a little longer. =) I will tell you there will only be 3 ingredients next month, as we will take Labor Day off.
Questions for you:
Do you love sparkling wine like I do?
Do you get stuck on a food once you’ve had the idea?
What day this week should I share the next month’s ingredients?