Wednesday, March 21, 2012

Yummy Risotto Base

We love Risotto! It is creamy and hearty. This recipe has been a hit and I have added different ingredients  to make dishes with veggies and meat.  This is just a base recipe.  Tomorrow I will post a Sausage and Red Pepper Risotto using this base.
2 Cups Aborrio rice
5 cups chicken stock
1 cup dry white wine
3 Tbsp butter
2 Tbsp olive oil
1 medium shallot, minced
3 cloves garlic, minced
1/4 cup heavy cream
1/4 cup parmesan cheese

Bring stock to a simmer over med-lo heat.  In a larger pot heat the oil and 2 Tbsp of the butter over med heat until the butter is melted. Saute the shallots and garlic until tender, watch very carefully.  DON'T BURN! Add the rice and stir for 2 minutes coating all of the rice with the butter. Add the wine to the rice and stir regularly. When the wine is completely absorbed by the rice add 1 cup of the hot stock.  Continue to add the stock 1 cup at a time once the first cup has been absorbed.  Stir all of the time. After about 18 minutes remove the rice from the heat and add the parmesan cheese and 1 Tbsp of butter and stir until melted. Stir in the yummy cream and mix well.  Add salt and pepper to taste! This takes a lot of time and attention but I promise it is worth it!! Enjoy~

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