Vegetable Risotto Dressing

• Recipe by Jean-Georges Vongerichten

Ingredients

1. 2 tablespoons extra-virgin olive oil
2. 1/2 pound shiitake mushrooms, stems discarded, caps thinly sliced
3. 3 carrots, cut into 1/3-inch dice
4. Salt and freshly ground pepper
5. 3/4 pound Broccolini or broccoli, peeled and cut into 1/2-inch pieces
6. 1 roasted red bell pepper, peeled and cut into 1/2-inch dice
7. 2 tablespoons unsalted butter
8. 1 small shallot, minced
9. 1/2 cup arborio rice
10. 2 cups chicken stock or canned low-sodium broth
11. 1/4 cup freshly grated Parmesan cheese
12. 1 cup panko (Japanese bread crumbs)

Directions

1. Heat the olive oil in a large skillet. Add the mushrooms and carrots, season with salt and pepper and cook over moderately high heat for 5 minutes. Add the Broccolini and cook for 2 minutes. Stir in the red pepper. 
2. Preheat the oven to 350°. Melt the butter in a medium saucepan. Add the shallot and cook over moderate heat until softened but not browned, about 4 minutes. Add the rice and cook for 1 minute. Add the stock and bring to a boil. Add the Parmesan, cover and cook for about 17 minutes. Stir the rice and panko into the vegetables and season with salt and pepper. 
3. Butter a 6-cup baking dish and spread the rice in it. Bake for about 45 minutes, or until lightly browned. Let rest for 10 minutes before serving.