Life is insane lately. I will sit down and explain everything that has been going on one things settle down - which they hopefully will in a few hours when I go to straighten things out. Ugh, now I'm nervous again.
Anyway, last night I wrote out my risotto recipe for a friend. It's a very simple but extremely yummy recipe, and it can be eaten as a side dish or an entree. I thought I'd share it with everyone!
My slightly braindead risotto recipe:
I usually play the various amounts by eye, but I attempted to approximate them for you! The recipe I'm giving you will probably serve about three or four people, so you may have leftovers.
Ingredients:
2 cups arborio rice
4 cups chicken broth (for less sodium, replace any of that with water)
1/2 cup cream, half-and-half, or whole milk. Can also be done with lowfat/skim.
1 cup freshly grated Parmesan cheese (approx)
Freshly chopped chives, to taste.
Minced garlic, to taste.
2 tablespoons of olive oil.
For the chives and garlic, it really depends on how strong you want the taste to be, so it's up to you!
The thing about risotto is, the ingredient list is fairly simple, but you have to find a technique that works for you. I've found something that works for me, so I have a few notes about that within!
The first thing you do is saute the rice. Pour the two cups of rice in the pot, along with the two tablespoons of olive oil, and stir on medium heat for two or three minutes. At the same time, put your chicken broth in a separate pot and bring it to a boil. When it boils, bring it down to low heat.
While your chicken broth is simmering, gradually begin adding it to the rice, one ladle-ful at a time, and remember to stir continuously. When the broth is more or less absorbed, add another ladle-ful. I like to add some of the chives and garlic as I go along; arborio rice absorbs flavor as you cook it, so it makes the taste just a little bit stronger. Your risotto should be on low heat this entire time so the liquid doesn't boil off.
After all your chicken broth is in the rice pot (it takes me about 20-25 minutes, but I have a gas stove, so it might be different for electric ones), start adding the cream/milk gradually. Add about half the cheese at this point, as well. Bring the mixture back to a boil, let it go for about a minute, and return it to a simmer. The liquid should now start to have a thick, creamy texture.
Test the rice. If it is still too hard, it means more liquid needs to be added. If you want the liquid to be thinner, add more chicken broth or water. If you want it creamier, add more cream/milk.
When the rice has reached your desired consistency, add the rest of the cheese, chives, and garlic. Stir well, and you're done! For extra tastiness, add some more grated Parm on top of your individual bowls. ♥
