Saturday, January 16, 2010

Basic Risotto

Creamy, warm, and delicious as either a side dish or as a main course. I prefer to add mushrooms and other delicious ingredients but tonight both kids are here and we are having a very flavorful protein so this more simple version is perfect. Quality ingredients are key to a good risotto so don't skimp on the cheese, stock or wine! I love to add left over shrimp or chicken to the remaining risotto, it carries to goodness through to another day.



4 cups chicken stock
2 T butter
1/2 large onion, chopped
1 garlic clove, chopped
1 1/2 cups arborio
1/2 cup dry white wine
3/4 cup freshly grated Parmesan
1/2 t salt
1/4 t pepper
1/2 cup frozen peas, thawed
2 T parsley, chopped

  1. Warm stock in pot, cover and keep on low.
  2. Melt 1.5 T butter and saute onion adding garlic after a few minutes. Cook until tender.
  3. Add rice, stir to coat.
  4. Add wine until evaporated.
  5. Add 1/2 cup stock and stir until absorbed.
  6. Continuously stirring add 1/2 cup broth at a time until absorbed then another 1/2 cup etc.. until all stock is used.
  7. Remove from heat.
  8. Stir in peas, parsley, remaining butter, salt, pepper and 1/2 cup cheese.
  9. Serve immediately with a sprinkle of remaining cheese on top







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