So if I’m honest there is a book that inspired this 31 days series as well. It is called “Bread and Wine” by Shauna Neiquist. And the first recipe I cooked from her because her basic Risotto I have a girlfriend who taught me to cook risotto a year so ago, but I haven’t dared to do it since. I just relied on that trusty “best friend Bethany” who has a real skill for making risotto!
But I decided… Now is my time to try again! I used tge recipe from “bread and wine” and tossed in the sautéed mushrooms I made yesterday… It made a great side dish. I can’t wait to try it as a main course with prawns, or lobster, or … oh my goodness …. all the things you can add!
Here’s a rough description of what I did. Risotto is all about trial, error, and lots of tasting.
I diced one onion into small chunks, sautéed it in about 2 tablespoons of olive oil, until translucent. Then I added four large cloves of pressed garlic and warmed it until fragrant.
At this point I then put in 2 cups of arborio rice. I heated that through, until it glistens and started to pop. Stir consistently. Then I added one cup of white wine. Stir consistently. Once the white wine was fully absorbed I added half a cup of warmed chicken broth. Until it reached about 6 cups. Stirring consistently You don’t want to add it too quickly, so just a half cup at a time until fully absorbed. At this point you want to keep it on low to medium heat where it is just barely popping out bubbles…
Did I mention that the key is that you are constantly stirring and pretty much never leave the pot. Very simple… But it does need you to constantly stir… did I say that already? With a WOODEN spoon. Be sure it is wood.
Then once all the broth is absorbed – about 6 cups – add a half cup of grated Parmesan. Fresh grated parmasean is the only way to go. (And of course top it with a touch of Parmesan at the end too.)
After the Parmesan had melted I added the mushrooms… This is the point when you could add just about anything!
And I’m sure that this is a bit criminal but I saved some for the next day. I just warmed it up by adding a little bit of broth to it until that was absorbed. Of course using my cast-iron!
Yummmm! This is going to become a staple at our house.
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