Risotto

By Brittny -

I got this recipe from my friend in Arizona. Her husband is a chef and it was one of the best risottos I ever tried. It tasted better when he made it but that's probably because he didn't cook it as long or knew exactly when to take it off the burner. This cooks fast and it's easy to make. I burned it slightly because I wasn't watching how quickly the broth boiled out (I cooked it with the pot lid on top). 

 The only drawback is that this kind of rice is expensive - about ten bucks for one container's worth. I paired it with tomatoes and a chicken dish. I think it would be tasty with most anything. I give it a 7. Adding mushrooms or a fresh herb would kick it up a notch. I think it serves as a good risotto base - and your creativity can make it fancier. I added salt and pepper. Don't add too much - good risotto is subtle in flavor and tastes even. 

  • ·      1 cup Arborio rice
  • ·      3 cups chicken stock
  • ·      1/4 cup vegetable oil
  • ·      1/4 cup finely diced onion (I used a whole onion)
  • ·      1/4 cup Parmesan cheese (I sprinkled this in)
Add oil to pot on medium heat. Cook onions in oil until they are see-through. Add rice and stir to coat with oil. Add 1 cup chicken stock and bring to a simmer, stir often.

Once liquid is almost non-existent, add 1 more cup of your existing chicken stock. Stir frequently and reduce liquid until almost gone; add your remaining stock. Let it reduce until you have your preferred consistency for serving. If the rice is not fully cooked at this time, just add small amounts of water and continue cooking until it is done. Add Parmesan cheese and any other pre-cooked ingredients. Add salt and pepper to your liking.

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