Thursday, April 24, 2008


My family loves Risotto. When I serve it to friends and family they say they do not make it because it seems complicated. It is really easy but you do have to babysit it - but it only takes 25 minutes to make. Once you have the basic technique down you can add anything you like to it. Serve it with roast chicken, crusty bread and salad.

2 tablespoons extra-virgin olive oil
2 tablespoons butter
1 large shallot, finely chopped
2 cup Arborio rice
1 cup dry white wine
3 to 4 cups chicken stock, 1 quart size box, available on soup aisle of the market
2 cups water
Salt and pepper
2 handfuls grated Parmigiano-Reggiano (use best Parmesan you can find)
Parmesan curls for garnish

Heat a large skillet over medium high heat. Put stock and water in a pot on the stove and bring to a boil. Once boiling, reduce to a simmer so the liquid will stay hot. Add extra-virgin olive oil, butter and shallot to the skillet and saute, stirring constantly 2 to 3 minutes. Add rice and let it toast for at least 2 minutes . Add the wine and let it completely absorb, begin adding the chicken stock/water mixture two ladle's full at a time. Reduce heat a bit to medium. Stir often and continue adding a half cup of liquid each time liquid becomes completely absorbed. Cook 22 minutes, using as much stock as is necessary to result in creamy-consistency rice with a bite to it. When rice is cooked to desired consistency, remove from heat and stir in cheese. Put rice in a serving bowl and garnish with Parmesan curls.

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