Friday, March 26, 2010

Risotto: A Labor of Love...but Oh So Worth It!

Tomorrow I have my first wedding makeover in California! I am very excited, I love doing makeup for weddings. My wedding day was the best day of my life and it is exciting to share in that moment with the Bride. Pictures will come!

Last night I made a fabulous chicken dish and this amazing risotto. I will post the recipe for the chicken tomorrow, the risotto is just too good to wait. Make it soon, please! I will be making it again, I just can't resist.

2 cloves garlic
1/4 onion diced
1/2 Tb olive oil
1/2 Tb butter
1 cup Arborio Rice
4 cups of Chicken Broth (low sodium)
1/2 cup Heavy Cream
1 cup Parmesan
1 Tb chives, Chopped
Optional: 1 cup white wine (can replace 1 of the cups of chicken broth)


Risotto gets its creamy texture from the constant stirring during the cooking process, therefore once you being cooking it you cannot leave the stove for prep. Chop the onion, garlic and green onion and grate your parmesan. Also, measure the chicken broth and wine to be ready to go.


Heat olive oil and butter in your saucepan, cook onion until translucent. Add garlic and cook for 1 more minute.

Add risotto to the pan and stir to coat the rice.


Now you are to the stirring part. Add 1 cup of liquid at a time stirring constantly until it is mostly absorbed before adding another. If you want to use wine (I forgot to this time, but it is yummy), add it as your first cup of liquid.

Another cup....

Another....

Several cups later...

Taste to see if it is ready. The rice should not have a hard bite to it, but still slightly firm.
Once it is ready, stir in heavy cream, parmesan and green onions.



Taste to see if you need any salt. Oh so yummy, I want some more!!!



Update!
I bought some white truffle oil and used it the second time I made this risotto. It kicked it up a notch! I also add sliced mushroom, very yummy. Add the mushrooms during your last cup of chicken broth and they will be cooked by the time the broth is absorbed.

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