Impromptu Risotto

Sometimes just coming up with a recipe for things can seem a little difficult, but there are times when just putting some of your favorite things together can create the most delectable dish you have ever made. I am a starch lover, so when I discovered the unique short grain rice, aborio, that used stock and white wine I was intrigued. I looked at famous chefs make it on television and even saw it in some cookbooks, but I decided one day to put them together and just wing it without a recipe. I knew the basics of cooking starches and the ratio of water to starch, so I tried it…it came out great! Here is the simple recipe I used:

Simple risotto recipe

1/2 cup of rice

1/2 cup of dry white wine
4 cups of chicken stock
2 tablespoons of olive oil
1/4 cup of diced onions
1 teaspoon of chopped garlic
1/3 cup of grated parmesan
 
*Take the oil and heat it over a medium heat. Sautee’ the onions until soft, then add the garlic. Sprinkle a pinch of salt and pepper and add the risotto and stir to cover risotto with oil. Once rice is coated with oil, add white wine and stir and cook for 1 minute. Once wine is absorbed into the rice, add 3/4 cups of the stock and stir.
 
The trick with risotto is to keep stirring! The rice absorbs liquid quickly, so add the liquid 3/4 cup at a time. Before adding the last cup of stock, add the parmesan cheese. Stir and combine. Stir in the last of the stock and stir until fully absorbed. Remove from heat and place in a serving bowl and enjoy.

This takes about 25 minutes to make and is simple with a few basic ingredients. The beauty of this recipe is that you can add whatever other ingredients you want. Vegetables, mushrooms, different cheeses, and even throw in some sweet/savory components like raisins or dates. There are a multitude of ingredients you can add and mix together to make this recipe your own.

Bon Appetit

 
 
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