Basic Risotto


Photo: Cindy Mulligan
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Ingredients

1 Tbls. butter
1 Tbls. Olive oil
1 cup Arborio rice
2 garlic cloves, minced
1 shallot, minced
2 Tbls. fresh flat leaf parsley, chopped
3 cups chicken stock – heated (I used Wolfgang Puck)
4 tablespoons fresh parmesan cheese
Salt and Pepper to taste
inch Suggested optional items to add –mushrooms, zucchini, dash of cayenne pepper,

Preparation

1
Melt butter and olive oil in large skillet; add garlic and shallots. Sauté for a moment; add rice. Stir to combine.
2
Add heated chicken stock, ¼ - ½ cup at a time. Stir after each addition, and cook until liquid is completely evaporated before adding more liquid.
3
When adding the last of the chicken stock, add the parsley and the cheese. Cook until liquid is completely evaporated.

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About

We love rice. I think I could live on rice. But, plain white rice with butter – or a bit of soy sauce – can get a little boring. So, here’s a recipe for Risotto to which you can add assorted vegetables, or even a little bacon or pancetta.

Yield:

2

Added:

Thursday, December 10, 2009 - 4:52pm

Creator:

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