Wednesday, January 18, 2006

Risotto

This is delicious, and easy, but not quick. Make this when you have some extra time, otherwise make something else.

Serves 4-6

1 1/2 cups arborio rice
1/2 small onion, chopped fine
1-4 tbl butter, depending on your diet (you can substitute olive oil)
3-4 cups chicken stock
salt and pepper
1/2 cup grated parmeseano reggiano

In a small saucepan or in a measuring cup in the microwave heat stock until simmering.

Saute onion in butter in heavy sauce pan (one that has a lid) until onion is translucent. Add rice and saute until the rice is opaque, but not browned. If you're using canned chicken stock, just add a pinch of salt, homemade stock can take 1/2 tsp.

Begin adding stock to rice about 1/3 cup at a time, stirring frequently. When one portion of stock is absorbed, add another. (Keep stock simmering or reheat in the microwave) Continue adding stock until rice is creamy and cooked through, but not mushy. Add the parmesean cheese and taste. Add more salt if needed and some fresh ground pepper. Serve immediately.
(If you hold this you will need to add more stock or water as it will continue to absorb liquid)

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