Monday, November 9, 2009

EASY Risotto


Ingredients:
1 medium-size onion
4 tablespoons butter (about 1/2 stick)
5 cups or more chicken broth, canned or homemade
2 cups Arborio rice
Salt and pepper to taste
3/4 cup freshly grated Parmesan cheese

Directions:
1. Peel onion and finely chop.
2. melt the butter into a sauce pan and add the onion. cook until golden and translucent. Stir regularly. During this time you can add additional things like mushrooms, or later you can add green veggies you've cooked separately like asparagus.
3. In a separate saucepan bring the broth to a simmer, not a boil.
4. add the rice to the ONION. make sure the heat is low so that the rice does not brown.
5. Start adding the broth one ladle full at a time. Wait for the rise to soak up the liquid before adding more. The rice takes time to soak up all the liquid so it will look like soup before it looks like risotto. Stir constantly. This whole process will take about 20 minutes. If you run out of broth use water, or milk/ cream for a richer taste.
6. When it's done the rice will have a creamy consistency. Add the salt and pepper and stir in the cheese.

Variations: there are SO many variations but some of my favorites are mushroom, artichoke hearts, lobster or crab, chicken tomato and basil, and four cheese.


Recipe Source: trial and error. SO many errors...

AMENDMENT: The risotto pictured is a artichoke heart and leek risotto.

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