Archive for the ‘Recipes’ Category
Everyone in my house LOVES risotto. My mom got us hooked last year when she whipped together the most kick-ass risotto dish I’ve ever had (to this day.) My mom doesn’t follow recipes and doesn’t write down what she does, she’s just a talented cook who throws together what she has sitting in the fridge and somehow manages to turn it into a masterpiece every single time. The woman needs to get herself onto a cooking show. She’s serious.
Anyway, I’ve tried a million different variations of risotto recipes and never come close to what she made. FINALLY, tonight, I think I got close. I will never say that mine is as good because that would just be a total lie. But, I wrote mine down, so you all can feel free to try it out. Let me know if you used any variations that made it come out better!
Risotto can be a pain because you literally can not step away from. In the second you decide to take a bathroom break, everything goes to shit and your rice is literally burnt to the bottom of the pan. So, prepare to spend a god 30-40 minutes in front of the stove.
What You’ll Need:
- 2 Cups of your favorite type of risotto rice. I personally like Arborio and buy it in bulk.
- 1 Bunch of Asparagus, trimmed
- Frozen Peas
- 4 Tablespoons of EVOO
- 2 Cloves Garlic
- 1 Cup of White Wine (I like sweet)
- 6 Cups of hot Chicken Stock – you can substitute with vegetable stock, but I’m not a fan of the taste
- 2 Tablespoons chopped chives
- 1 Onion
- 2 Tablespoons chopped basil
- 1 Cup Parmesan Cheese
- Salt & Pepper to taste
What to do:
- Heat up 2 tablespoons of EVOO in a large skillet. Trim off ends of Asparagus and cut into 1 inch pieces.
- Cook Asparagus on medium heat in skillet until bright green in color
- Cook frozen peas according to directions and add into skillet with asparagus.
- Set vegetables aside.
- In a heavy bottom pan, heat up remaining EVOO and cook chopped onion until translucent.
- Add in 2 cloves of garlic, finely chopped.
- Stir in rice, 1/2 a cup at a time, making sure to mix into olive oil mixture well
- Cook rice until translucent on medium heat
- Add in chicken stock, one ladle at a time allowing rice to soak up.
- Stir continuously.
- Turn up heat until liquid bubbles, adding in white wine.
- Cook about 20 minutes or until liquid is mostly absorbed and rich is creamy in consistency.
- Stir in vegetable mixture.
- Cook about 2 minutes and add in basil and chives
- Stir in Parmesan Cheese
- Add salt and pepper to taste