Basic Risotto
While you might think risotto is one of those dishes that only chefs at fancy restaurants can make, it's not! it's very simple to make at home, and you can throw anything you want into it. it's another one of my "use up leftovers" dishes that can also be dressed up for company.
2 tbsp (or more) olive oil or butter
1 medium onion, chopped fine 1/2 cup dry white wine 1 cup arborio rice 4 cups chicken broth |
Heat the oil in a large flat-bottomed non-stickpan like a skillet over medium to medium low heat (4 or 5). Add the onion and cook until softened and translucent. Add the rice and stir for a few minutes to let the rice "crack".
Heat the broth to just below a simmer in a saucepan. Add the wine to the rice and stir. Let simmer gently until wine is absorbed by the rice. Add broth a ladleful at a time, stirring after adding, and keep the rice at a gently simmer until the liquid is absorbed. Continue until all the broth is absorbed. The rice should be al dente and have a creamy sauce. Sprinkle with some parmesan and enjoy! |
Now the good part - Things To Add!!
onion, spinach, kale, carrots: chop fine and saute in oil before adding the rice to the pan.
asparagus, frozen peas, frozen corn: add with second-to-last ladle of broth
cheese: mix in right before serving (Parmesan is delicious!)
onion, spinach, kale, carrots: chop fine and saute in oil before adding the rice to the pan.
asparagus, frozen peas, frozen corn: add with second-to-last ladle of broth
cheese: mix in right before serving (Parmesan is delicious!)