December 10, 2010 by blackbirdideas
I love risotto. It is the perfect blend between rice and noodle. You can really taste the time that you put into it.
On my last night of MFW, I went all out and cooked this brand-new meal. The only risotto I have ever made is mushroom. I have made it a lot. I think I must have gotten tired of it, because I was a little rusty on how to make a proper risotto.
Keep in mind that it was still freezing in my house. I think the thermostat said that it was in the 40s or something. I was in high spirits though because word on the street was: The Furnace Man was on the way!
Here are the ingredients:
- 2 Tablespoons Butter
- 1 Tablespoons Olive Oil
- ½ whole Large Yellow Onion, Diced
- 2 cloves Garlic, Minced
- 1 cup Arborio Rice, Uncooked
- 4 or 5 whole Sundried Tomatoes Packed In Oil, Drained And Minced
- 1/2 cup Dry White Wine
- 3 1/2 cups Low Sodium Chicken Broth
- Salt As Needed
- Freshly Ground Black Pepper
- 1/2 cup Parmesan, Freshly Grated
- A reserve tab (about a tablespoon) of butter
- Fresh Basil, Chiffonade (optional)
Start by chopping up 1/2 a yellow onion
WHILE ALL OF THIS IS GOING ON… You can either heat up the Chicken broth in the microwave or on the stove.
Warm 2 tablespoons of butter and 1 tablespoon of O.O. into
Throw in onions and 2 cloves of chopped garlic (did I take a picture of the garlic? I swear I did. Oh well… imagine…). Cook onions and garlic for about 3 minutes.
Then, get out yo Arborio Rice
Then add 1 cup of Arborio to the mix.
Stir rice in and BE CAREFUL NOT TO BURN! Let the rice crisp up for about 3 minutes.
While my rice was going, I food processed 4 sundried tomatoes (you could chop them up just as easily).
And add to the rice mix. Then mix in the 1/2 c. of white wine (I swear, I was not on point with taking pictures last night).
Stir the wine in the let the rice take the wine. When all of the wine is absorbed, begin to process of adding the warm chicken broth to the mix. I added about 1/2 a cup at a time.
Wait until all of the broth is absorbed and then add another 1/2 a c. or so of broth. Continue this process until you have done this method with all of the chicken broth.
Keep stirring keep stirring.
Ok, now this was the moment that the Furnace Man walked in. I was busy directing him to and fro and talking to him, so I didn’t take pictures of the next few steps.
Once all of the broth is absorbed, move the pan from the heat. Grate in about a cup of parmesan cheese and add that last lil’ tab of butter (about 1 tablespoon). Stir all of the ingredients together.
Serve it up girl!
Add a bit of chopped fresh basil…
MMMMMM… that looks good.
It was delicious and lemony and not over powering. It went perfectly with my risotto.
A perfect winter dish for a freezing cold house.
Well, at least I thought that it was perfect. My Furnace man didn’t think so. He came in and commented on what I was cooking. He made his way over to the stove and said “Risotto?! You know… I used to go to Le Cordon Bleu.” So, I asked him if he would like some. I made him a bowl and he critiqued it as he ate. It was pretty funny and Bf couldn’t believe that I had dinner with the furnace man. To tell you the truth: I couldn’t believe it either.