Risotto. The very name evokes something delicious, and probably something a bit fancier than usual fare. I am venturing in to learning to make good risotto. This is, I believe, my second time, and while it was delicious I don't think I've really achieved true risotto goodness. Here are a few photos from when I made it last week, plus the recipe (slightly modified from my newest addition to my cookbook library). You may notice I didn't use the right kind of rice. I bought the right kind and will try that next time. Things to look forward to!
- 2 T olive oil
- 8 oz chicken breast, skinned and cut into 1-inch cubes (or however much you have and want to eat)
- 1 onion, finely chopped
- 1 garlic clove, pressed/ chopped
- 2 1/4 c risotto rice, preferably arborio
- 1/2 c dry white wine
- 7 1/2 c simmering chicken stock
- 2 T butter (optional)
- 1/3 c grated Parmesan cheese, plus extra to serve
- salt and freshly ground black pepper
- fresh flat-leaf parsley, to garnish
- Heat the oil and begin to cook the chicken cubes. Add the onion and garlic and cook until the onion is soft.
- Stir in the rice and saute for 2 minutes, stirring constantly
- Add the wine and bring to a boil. Simmer gently until almost all the wine is absorbed (yes, I did actually buy cooking wine for this!)
- Ad the simmering stock, a ladleful at a time, and cook, stirring continuously, until the rice is just tender and the risotto creamy. Let each ladleful of stock be almost completely absorbed before you add the next. Be patient.
- Add the butter and Parmesan cheese. Season with anything else you desire. Don't go overboard, since one of the nice parts of this risotto is its mild goodness :)