Tuesday, February 8, 2011

Risotto - a few variations

I've been on a risotto kick recently. It goes so well with everything, chicken, pork, steak, and it's so easy to make. I think a lot of people are intimidated by it, because you have to pay attention to it. But I think it's a great quick side to make if you're going to have to be at the stove watching other things cook anyways, or while something finishes roasting in the oven.

1 cup aborio rice - this used to be hard to find, but these days I can get it at any grocery store, next to the other "fancy" rices
1 box of stock, vegetable, chicken, or beef all work just fine.
1 shallot, chopped
1 Tablespoon chopped dried roasted garlic, or regular garlic - See below
1 Tablespoon olive oil
1/2 Tablespoon butter
Salt and pepper to taste
1/4 cup white cheese, I use parmesan or feta
splash of white wine (I usually use this as a good excuse to have a glass while I'm cooking)

Saute the aborio rice and the shallot in the olive oil till rice is lightly browned. If using fresh garlic add it in this first step, if using dried garlic add it with the broth. Add the broth, about a quarter cup at a time to start, making sure you are stirring while you add it, and that none of the rice is sticking to the bottom of the pan. You want to keep the heat set so that the rice is simmering when you add the broth. Keep adding broth and stirring until the rice is cooked through, its generally about 3 cups but can vary depending on the temperature it's boiling at and the rice itself. Stir in the butter, and cheese and wine if using, and season lightly with salt and pepper. Serve immediately.

Makes 3 to 4 servings.

I get dried roasted garlic at the Minnesota Renaissance Festival, this is the website for the dealer who sells it, but I can't find it on their website right now.

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