Classic Risotto
Tonight for dinner I decided I would finally satisfy my craving for risotto. I bought the ingredients a few days ago, but hadn't had a chance to make it since it takes a little more hands-on time that certain other things. But tonight it was mushroom risotto with peas and a hamburger. Clicking on the link above provides step by step instructions for making this risotto, but I'll also post it here.
You will need:
8 cups low-salt chicken broth
1/4 cup unsalted butter
2 tablespoons olive oil
2 cups finely chopped onions
10 ounces white mushrooms, finely chopped
2 garlic cloves, minced
1 1/2 cups Arborio rice or short-grain white rice
2/3 cup dry white wine
3/4 cup frozen peas, thawed
2/3 cup grated Parmesan
Salt and ground black pepper
To prepare:
Bring the broth to a simmer in a heavy medium saucepan then keep the broth warm over very low heat while you are cooking the rice. The broth has to stay warm as it's added or it will not absorb as well.
Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes.
Stir in the rice and let it toast for a few minutes.
Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring as constantly as possible, about 3 minutes. Continue to add broth a little at a time and cook, stirring, until the rice is just tender and the mixture is creamy. This should take about 30 minutes (the rice will absorb 6 to 8 cups of broth). Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste, and serve.
Any kind of risotto makes good leftovers, but this recipe is enough for six people.
For dessert I made a chocolate cake with mini chocolate chips and chocolate icing. I had some issues with the two layers of the cake not cooperating and fitting together nicely, so instead of cutting away all the cake I added sweetened shredded coconut between the layers and iced over it. Everyone loved it, here are the results:
You will need:
8 cups low-salt chicken broth
1/4 cup unsalted butter
2 tablespoons olive oil
2 cups finely chopped onions
10 ounces white mushrooms, finely chopped
2 garlic cloves, minced
1 1/2 cups Arborio rice or short-grain white rice
2/3 cup dry white wine
3/4 cup frozen peas, thawed
2/3 cup grated Parmesan
Salt and ground black pepper
To prepare:
Bring the broth to a simmer in a heavy medium saucepan then keep the broth warm over very low heat while you are cooking the rice. The broth has to stay warm as it's added or it will not absorb as well.
Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes.
Stir in the rice and let it toast for a few minutes.
Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring as constantly as possible, about 3 minutes. Continue to add broth a little at a time and cook, stirring, until the rice is just tender and the mixture is creamy. This should take about 30 minutes (the rice will absorb 6 to 8 cups of broth). Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste, and serve.
Any kind of risotto makes good leftovers, but this recipe is enough for six people.
For dessert I made a chocolate cake with mini chocolate chips and chocolate icing. I had some issues with the two layers of the cake not cooperating and fitting together nicely, so instead of cutting away all the cake I added sweetened shredded coconut between the layers and iced over it. Everyone loved it, here are the results:
posted by Erin at 11:06 PM
0 Comments:
Post a Comment
<< Home