see how creamy it is.... well i know this isn't the best picture, but still
Dinner is served... I added left over BBQ chicken breast to the risotto and i had dinner.
Wednesday, January 20, 2010
simple yet complex
So today I made my last cup and a half of risotto rice in the first box (22 servings). I first made risotto last fall, and am in love. It is so simple but yet complex.
see how creamy it is.... well i know this isn't the best picture, but still
Dinner is served... I added left over BBQ chicken breast to the risotto and i had dinner.
see how creamy it is.... well i know this isn't the best picture, but still
Dinner is served... I added left over BBQ chicken breast to the risotto and i had dinner.
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6 comments:
That looks good. How do you make it? Do you need a recipe? Is that a dumb question for rice?
nope, I use the recipe on the box.... mostly it is just heat chicken broth and add warm broth to the rice. I would suggest getting risotto rice, though, and the box should have a basic recipe.
I know my recipe calls for a 1/2 a cup of white wine, but I have made it both with or without (it is boiled down before the broth as a reducer/flavor).
What is great about risotto is that you can add or subtract what ever you have in the kitchen... have mushrooms asparagus, pumpkin chicken (you get the idea) all would be tasty (though all together not so much). I haven't tried making any sea food, but i know they suggest using a sea food broth or veg broth over chicken.
Probably more info than you expected :)
I love risotto! One of my favorite things to make. And you're right, it's super extra majorly versatile, which makes it very special.
A few more things I love to add (and, like you said, not necessarily all together!): roasted garlic (oven roast the whole head til caramelized an sweet, then squeeze into nearly finished rice), shredded carrots (use a good couple cups, cook down a bit with rice/shallots/garlic, then add rice and proceed as usual), peas (add with parm shavings near the end and then top with ribbons of prosciutto), wild mushroom (a bonus if you use dried mushrooms, you can use the broth from rehydrating them as part of the cooking liquid), etc etc etc
Seafood works great too, anything from fish to shellfish to mollusks, whatever you like. Just gently poach in veg of fish stock, then use broth to cook risotto, add seafood back in at the end. Mollusks (if you like mussels, clams, etc) need only a couple minutes to steam open, so then can just be thrown in with the last few rounds of broth additions.
haha - now THAT'S probably more than expected! :)
Your risotto looks awesome, btw!
oh - and it's not risotto rice, really, but arborio rice - short starchy rice. It wont work and be creamy and delicious with the regular kind!
yeah I know it's arborio. aren't there actually 2 types of rice arborito being one that is "controlled" by Italy like parma cheese?
Thanks to both of you for the ideas. Now I need to go find some of this rice.
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