A friend recently asked me for ideas of what she can do with a 10-pound bag of rice that someone gave her. (I have to ask, why aren't people giving me 10-pounds bags of rice? I could really use 10 pounds of rice.) Anyway, when I suggested that she make risotto, she objected that risotto is too difficult to make. Nothing could be further from the truth. Risotto is so easy that it's one of the first things they teach you in culinary school. You do have to pay attention and stir it often, but that's it. Heck, I don't even use a recipe any more. You just keep adding stock and tasting it until it's as creamy as you prefer.
Here's my risotto in 9 easy steps:
1. Melt a couple tablespoons of butter in some olive oil.
2. Add a minced shallot or 2 and stir until the shallot is soft.
3. Add a cup of arborio rice and stir to coat the rice with the oil.
4. Add a glug or 2 of white wine and let it absorb into the rice.
5. Add a cup of chicken stock and stir until absorbed.
6. Repeat step 5 until you've either (a) used 4 cups of stock or (b) reached the desired level of creaminess. Some people prefer to use less stock and have the rice be a little firmer, so that's why I can't give you a precise measurement--you just have to taste the rice and decide whether to add more liquid or call it a day.
7. Add a cup of thawed peas.
8. Add a half cup of finely grated Parmesan, 2 tablespoons of chopped fresh basil, and salt and pepper to taste.
9. If you're feeling really fancy-pants, top it off with a teaspoon of truffle oil.
See? That's it! It's not mysterious or difficult. This risotto goes well with pork, fish, or chicken and makes about 6-8 servings. Enjoy!
Here's my risotto in 9 easy steps:
1. Melt a couple tablespoons of butter in some olive oil.
2. Add a minced shallot or 2 and stir until the shallot is soft.
3. Add a cup of arborio rice and stir to coat the rice with the oil.
4. Add a glug or 2 of white wine and let it absorb into the rice.
5. Add a cup of chicken stock and stir until absorbed.
6. Repeat step 5 until you've either (a) used 4 cups of stock or (b) reached the desired level of creaminess. Some people prefer to use less stock and have the rice be a little firmer, so that's why I can't give you a precise measurement--you just have to taste the rice and decide whether to add more liquid or call it a day.
7. Add a cup of thawed peas.
8. Add a half cup of finely grated Parmesan, 2 tablespoons of chopped fresh basil, and salt and pepper to taste.
9. If you're feeling really fancy-pants, top it off with a teaspoon of truffle oil.
See? That's it! It's not mysterious or difficult. This risotto goes well with pork, fish, or chicken and makes about 6-8 servings. Enjoy!
Comments