Name: MJP@work !6PkDOHSmxo 2006-04-24 15:49
I just tried making risotto and it was surprisingly easy. Here's the recipe I used off of CDKitchen.com:
7 1/2 cups chicken broth (I used low-sodium to good effect)
1 box arborio rice (should yield about 2 1/4 dry cups rice)
2 small yellow onions
4 tbsp butter or your favorite butter substitute
1 cup mixed grated Italian cheeses (I used parmesan, asiago, and pecorino romano)
Extra virgin olive oil
In a medium saucepan, bring the chicken broth to a slow simmer. While it's heating up, dice and sautee the onions on high heat in about 2-3 tbsp of olive oil in a good-sized saucepan until just a little bit translucent; this should only take about 3-5 minutes.
Mix in the rice and stir to coat. Ladle in the simmering broth, about a half-cup per ladle, and stir CONSTANTLY. The rice will stick to the pan otherwise. Keep stirring until the broth is absorbed, which shouldn't take too long. After the broth is completely absorbed, add another ladle and keep stirring!
Just before the last few ladles, add a few generous pinches of kosher salt and some fresh ground black pepper to taste. After the last ladle has been absorbed, remove from the flame and stir in the butter and cheese until both are completely melted.
This is a nice inexpensive tasty carb that is bloody delicious. I'm going to try it with a bit of saffron on my next go and a Spanish cheese instead of Italian to see what happens.
7 1/2 cups chicken broth (I used low-sodium to good effect)
1 box arborio rice (should yield about 2 1/4 dry cups rice)
2 small yellow onions
4 tbsp butter or your favorite butter substitute
1 cup mixed grated Italian cheeses (I used parmesan, asiago, and pecorino romano)
Extra virgin olive oil
In a medium saucepan, bring the chicken broth to a slow simmer. While it's heating up, dice and sautee the onions on high heat in about 2-3 tbsp of olive oil in a good-sized saucepan until just a little bit translucent; this should only take about 3-5 minutes.
Mix in the rice and stir to coat. Ladle in the simmering broth, about a half-cup per ladle, and stir CONSTANTLY. The rice will stick to the pan otherwise. Keep stirring until the broth is absorbed, which shouldn't take too long. After the broth is completely absorbed, add another ladle and keep stirring!
Just before the last few ladles, add a few generous pinches of kosher salt and some fresh ground black pepper to taste. After the last ladle has been absorbed, remove from the flame and stir in the butter and cheese until both are completely melted.
This is a nice inexpensive tasty carb that is bloody delicious. I'm going to try it with a bit of saffron on my next go and a Spanish cheese instead of Italian to see what happens.