February 14, 2011
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Once you learn the basics of making risotto, it’s really fun to make new creations based on what you have on hand. I whipped this dish up this evening, and it was delicious!
- 4 strips of bacon, chopped
- 1/4 of a large yellow onion, diced
- 1 C Arborio rice
- 1/2 C dry white wine (or use broth – I did so tonight … no white wine in the house)
- 5 C chicken broth
- 8-10 stalks of asparagus
- 1/2 C shredded cheese ( I used a cheddar blend … again, I had it in the fridge)
- Salt and pepper
- In a heavy, large saucepan, heat the olive oil over medium heat. Saute the bacon until it is brown.
- Add onion and continue to cook until onion is translucent, about 3 minutes.
- Add garlic and cook about 30 seconds.
- Add rice and stir – allow rice to absorb the olive oil.
- Add wine (or 1/s C broth); stir until the liquid is absorbed.
- Next, stir in the chicken broth. Continue cooking, uncovered, until the broth is absorbed, stirring occasionally.
- Meanwhile, take 3-4 stalks of asparagus and cut into small pieces. Put this portion into the blender or food processor and add olive oil, salt and pepper. Puree.
- When the risotto begins to get slightly creamy, add the asparagus puree.
- Chop the remaining asparagus until 1 inch pieces and add to the risotto.
- When the risotto is rich and creamy, stir in the shredded cheese and cook one minute.
- Dish into bowls and enjoy!
Michael added a dash of Cholula hot sauce to his dish … to each his own!
January 25, 2011
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I’m a sucker for risotto. It’s so creamy and homey – I call it “fancy comfort food.” I only recently discovered how EASY it is to make really good risotto! You can amend this recipe and mix in pretty much anything you want, but here’s one I’ve had a few times that always turns out well:
- 1 tablespoon olive oil
- 1 (16 ounce) package sweet Italian chicken sausage
- 1 cup chopped sweet onion
- 1 tablespoon minced fresh garlic
- 1/2 teaspoon dried thyme
- 1 1/4 cups Arborio rice
- 1 cup Chardonnay or other dry white wine
- 3 1/2 cups chicken broth
- 1 cup frozen petite sweet peas
- 1/3 cup Parmesan cheese
- In a heavy, large saucepan, heat the olive oil over medium heat. Saute sausage and onion until onion is translucent, about 3 minutes.
- Add garlic and thyme and cook about 30 seconds.
- Add rice and wine; stir until the wine is absorbed.
- Next, stir in 3 cups of the chicken broth. Then, lower the heat to medium-low and simmer, uncovered, until the broth is absorbed, stirring occasionally, for about 15 minutes. Continue adding broth, 1/4 cup at a time, stirring until all the liquid is absorbed and rice is tender and creamy. (This part I do somewhat unattended … I enjoy a glass of wine, check my email, stir the pot, flip through a magazine, stir the pot, etc …. Just keep going until it looks like what you get at a restaurant.)
- When the risotto is rich and creamy, stir in the frozen peas and approximately 1/4 cup of the Parmesan cheese; cook 1 minute or until heated throughout.
- Dish into bowls and sprinkle with the rest of the Parmesan cheese.
The first time I made this, I said to myself and my friends, “This is by far the best thing I have ever made.” It’s true.