No-Cream Cream Sauce (makes about 2.5 cups)
2 teaspoons olive oil
1/2 cup finely chopped onion
1/3 cup rice (preferably starchier medium or short-grain)
2 cups or so vegetable stock (divided)
1 cup dry white wine
Salt and white pepper
In a saucepan, heat olive oil. Add onion and saute over medium heat until onion is soft but not browned. Add rice and saute 2 minutes longer, stirring frequently. Add 3/4 cup stock and the wine, cover and simmer until liquid is mostly absorbed, about 25 minutes, and rice is very soft.
Cool slightly, then puree until smooth with an immersion or regular blender. Add more stock until you reach desired consistency. Season to taste with salt and pepper. Store, covered and refigerated, up to 3 days, or freeze. Reheat before serving.
And a variation:
Chickpea and Roasted Garlic Cream Sauce (makes 3 cups)
2 heads roasted garlic
1 can (15 oz) chickpeas, drained
2 cups vegetable stock
1/2 cup No-Cream Cream Sauce or soy milk
Fresh lemon juice
Salt and pepper
In a blender, puree until smooth the garlic, chickpeas, stock and No-Cream Cream Sauce or soy milk. Season to taste with lemon juice and salt and pepper. Thin, if desired, with additional stock. Store, covered in refrigerator up to 5 days, or freeze. Reheat before serving.