I don’t make this often because it requires I give one dish all my attention for about 20 minutes but it is nice to make for a special meal. It isn’t hard or messy, it is just time-consuming. It is good to make with something that you cook in the oven so you can give this your full attention. I often make it with Parmesan Chicken Bake, which I will post tomorrow, and I make Roasted Broccoli or Sweet Glazed Roasted Carrots.
Don’t be intimidated by this dish and be sure to give it a try at least once, it is worth the time in front of the stove.
Risotto
3 Tbsp. olive oil
1/2 onion, finely diced
3 cloves garlic, minced
2 cups short grain Arborio rice*
6 cups chicken broth, warmed
1/2 cup freshly grated Parmesan cheese
2 Tbsp. butter
Salt and pepper to taste
Place chicken broth in a heavy saucepan and bring to a gentle simmer over low heat. Heat oil in a heavy saucepan and cook onions and garlic, stirring frequently, until onions become translucent, about 4-5 minutes; don’t let them brown.
Stir in the rice and cook over medium heat, stirring constantly, 3-4 minutes longer until some grains begin to look translucent. Add ½ cup chicken broth, stirring constantly, until the liquid is absorbed.
At this point you can add more broth, about 1 cup, at a time, continually stirring. The whole cooking process should take about 20-25 minutes. The rice should be tender, but firm, or al dente, in the center; test it by biting into some grains. When the rice is done, remove the pan from the heat and stir in cheese and butter and salt and pepper to taste. Stir until melted. Sprinkle a little dried or fresh parsley on top. Serve hot.
*I cheat and often use whatever rice I have on hand, it seems to take a bit more broth but it still tastes great. I’m kind of like that in the kitchen, I don’t think cooking should be this difficult mysterious thing. Just give it a try and often it will turn out great. Sometimes it fails but often you will find an easier or cheaper way of doing things.
