Recipes Vegetable Risotto Dressing 4.0 (4,288) Add your rating & review Slideshow: More Risotto Recipes By Jean-Georges Vongerichten Jean-Georges Vongerichten Instagram Website Jean-Georges Vongerichten is one of the most famous chefs in the world. His flagship Jean-Georges in New York City has two Michelin stars and four stars from The New York Times. The award-winning French chef and cookbook author has more than 25 restaurants in the United States and more than a dozen restaurants abroad. Food & Wine's Editorial Guidelines Updated on December 9, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Frances Janisch Active Time: 25 mins Total Time: 1 hrs 40 mins Yield: 8 Ingredients 2 tablespoons extra-virgin olive oil 1/2 pound shiitake mushrooms, stems discarded, caps thinly sliced 3 carrots, cut into 1/3-inch dice Salt and freshly ground pepper 3/4 pound Broccolini or broccoli, peeled and cut into 1/2-inch pieces 1 roasted red bell pepper, peeled and cut into 1/2-inch dice 2 tablespoons unsalted butter 1 small shallot, minced 1/2 cup arborio rice 2 cups chicken stock or canned low-sodium broth 1/4 cup freshly grated Parmesan cheese 1 cup panko (Japanese bread crumbs) Directions 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. 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. 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. Rate it Print