Parmesan Risotto

My computer has eaten this post twice.  I think it likes the flavor of Risotto pictures.  Here we try one more time!

Last night I made a Parmesan Risotto and Chicken Basil sausage combination for dinner.  It was rather fabulous and not nearly as hard as one might believe.  Risotto, a creamy rice dish made from arborio rice, has a reputation for being difficult to do and time consuming.  So you may as well just pay someone else to make it for you, right?  Wrong.  It’s not that hard, and really doesn’t take much longer than steaming rice.  It does take a little more babysitting, but the results are totally worth it.

Risotto

1 Tbl olive oil

1 Tbl Butter

1 cup arborio rice

1 half large white onion, chopped

1/2 tsp garlic powder

1/2 tsp pepper

1/2 cup white wine (I use a cooking wine and it does just fine)

3 cups hot chicken broth (We purchased a whole chicken the other day which came complete with giblets.  These boiled down into a killer broth for this use.)

3/4 cup Parmesan cheese

Salt and additional pepper to taste

Place oil and butter over medium flame in a non stick saute pan.  Add rice and saute for 7-10 minutes until the rice starts to brown just a bit.  Add onion and keep sauteeing until the onion is translucent.  Add garlic and pepper and white wine and cook, stirring often until the liquid cooks down.  Add one cup of chicken broth and cook down.  Add remaining broth a 1/2 cup at a time, cooking down between each addition.  Add cheese, spice and any veg or cooked meat you want to just warm.  Scoop up and enjoy the creamy goodness.

See…not hard.  Just takes a little baby sitting and the ability to be patient and thoroughly cook down each liquid addition.  The short grain rice will happily give off more and more starch, helped by the acid in the wine, and the end result is as superior to steamed rice as steamed rice is to instant rice.  And that’s saying a lot.  I just pan fried the sausage and served it along side.  Much with the yum.  Next time I want to try mushrooms and a little pecan oil for flavor.

Jana Brown

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