risotto = deliciousness

wow it’s been a long time since i’ve written on here. must remedy that!

late last year i visited NYC with my mom, sister & a good friend. the first night we ate at a restaurant called “risottoria” … if you’re in NYC, you MUST try it! it’s amazing! and it’s gluten free! my mom has a gluten allergy and had eaten there with my other sister & a friend on a previous trip to NYC. i wasn’t sure b/c other things i’ve had that were gluten free were not so good. not horrible, but definitely didn’t taste “normal”. this however was the exception! we had gluten free breadsticks that were just incredible and risotto (which i had never had before) that was delicious! well, needless to say, i was inspired! and i finally acted on that inspiration!

life has been super busy since we were in NY that i hadn’t had a chance to do much exploring in my cooking lately! that was remedied this weekend! and i found out some interesting facts about risotto!

1) all liquids added must be warmed or the risotto will flake
2) you often need more liquid than the recipe calls for
3) you can add ANYTHING to risotto – it’s like pasta, only it’s rice!

what i made: risotto w/mushrooms, white wine, parmesan cheese & chives

how i made it:

ingrediants:

1/2 cup white wine
1 1/2 cups aborio rice
6 cups meat/veggie stock (in this case i used chicken)
1 cup finely chopped mushrooms
1 tsp garlic
1/2 onion chopped fine
1 tbsp chives, snipped
2 tbsp butter
1/4 cup parmesan cheese (add more or less according to your taste)
fresh ground pepper
olive oil
a medium to large sauce pan or skillet w/sides & a lid
another medium sauce pan

1) saute the onions, mushrooms & garlic in some olive oil until tender
2) while saute’ing the onions, mushrooms & garlic, put the wine & chicken stock in another sauce pan to heat. bring to a low simmer and leave heat on very low when it does start simmering.
2) melt 2 tbsp of butter in pan and add rice, cooking on medium heat for just a minute or two – stirring constantly.
3) add 1/2 cup of liquid and stir until the rice has absorbed all the liquid and begins to look “creamy”.
4) continue adding 1/2 cup of liquid at a time, stirring constantly and only adding more liquid when the previous liquid has been fully absorbed. continue until the liquid is finished.
5) continue cooking until the rice is tender (more liquid may be required, if no more stock, you can use water for this last part – just be sure it’s warm)
6) once it is tender, add cheese & chives and stir in. turn off the heat and cover for a minute or two and let the flavors meld … and VOILA! you have risotto!

add a seasoned grilled chicken breast or any kind of meat you like (let the flavors you add be your guide) or just eat it by itself (i could have made a meal out of it alone) and it will promise to be a warm, hearty & filling meal!

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