Risotto

Hubby isn’t a big fan of risotto, but I love making it as a smooth, comforting side dish for myself. It is so easy to turn into a full meal, but I usually don’t do that because hubby wouldn’t like it. I also love that you can add almost any green vegetable to it. My favorite is asparagus. But for now I thought I would post my basic recipe that serves 2. My recipe is inspired by this one.

Risotto

Preparation:
none

Approximate Cooking Time:
30 minutes

Ingredients:
1 1/2 cups arborio rice
1 quart chicken or vegetable stock (can be diluted with water)
1 small onion, chopped into small pieces
3 T. unsalted butter
1 T. vegetable oil
1/8-1/4 c. parmesan cheese
parsley and salt to taste

Directions:
Warm up the stock in a saucepan. In a separate saucepan, heat the oil and 1 T. of butter over medium heat, then saute the onion until it is translucent (be careful to always have some oil and butter on the bottom. If you chose a big saucepan add some extra butter or oil to keep the onion moist). Next, add the rice and saute until you can smell the aroma of the rice (don’t let the rice turn brown, so if necessary, add more butter). Next, add the stock. Cook the rice on medium-low, stirring often. Once the liquid is mostly cooked off or thickened and the risotto turns smooth and soft, taste it and see if it is done to the desired consistency. If so, add the cheese, parsley and salt, and serve immediately.

This is one of my favorite dishes, and I’m so glad I found an easy recipe for it. Feel free to add other things besides onion: meat, veggies, shrimp, even different spices than parsley. The parmesan can also be removed if you want to make a tomato or turmeric risotto. Let me know if you want any recommendations on good risottos. Enjoy!

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