This week's recipe is from a great cooking book: How to Cook Everything by Mark Bittman. It seems that many people are afraid of making risotto, but I can attest to it being a fairly uncomplicated dish. One just has to stay near the oven. (That's what audio books are made for.)
Ingredients:
4-6 cups chicken or vegetable stock (sorry, I don't make stock from scratch, one has to draw the line somewhere)2 table spoons olive oil1 medium onion, minced1 1/2 cups Arborio ricesalt, pepper1/2 cup dry white wine1/2 cup chopped fresh parsley leaves1/2 cup chopped fresh basil leaves2 table spoons butter1/2 cup freshly grated Parmesan cheese
Preparation:
Warm stock, place oil in skillet, heat, add onion, cook for 3-5 mins.
Add the rice and stir until coated with oil, add salt and pepper, add wine
Begin to add warm stock, 1/2 cup at a time, let stock evaporate, add more
Begin tasting after 20 mins, it could take up to 30 mins
Verdict: 7.5/10
I love risotto and this one turned out well (was supposed to make 4-6 servings, but it's more like 3-4 servings for hungry eaters), but it didn't feel very healthy -- all that rice, butter, and cheese. Still, the great thing about risotto is that one can easily make different versions of this dish (by adding vegetables, such as mushrooms, spinach, or peas). The little person didn't eat anything.
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