If you spend any time at all watching Kitchen Nightmares, or Hell’s Kitchen, you know how hard it is to cook risotto. I mean, these people know what they’re doing, and still Gordon Ramsey screams at them!
It’s can’t be that tricky, after all, I can make it. You can too. Beth loves it because it gives a gourmet feel to a simple dish. Roasted split chicken breasts with Minute Rice is OK, but with chicken risotto, it’s something special.
In fact, it’s a great base from which to start many cool side dishes. The neat part about risotto is that it can be made with virtually any fat, thick rice. We use arborio. Think of risotto as the canvas you get to decorate as you see fit.
It can be prepared with any number of broths – beef, chicken, fish, vegetable.
You can add anything you want (usually at the end) to highlight a key part of your dinner.
Tonight, I’m roasting the chicken, steaming some asparagus, and for the sake of my meal – am doing risotto with chicken broth, chopped asparagus, and parmesan cheese. Everything just tastes better with cheese.
BigCalfGuy’s Basic Risotto
|Prep time||5 minutes|
|Cook time||30 minutes|
|Total time||35 minutes|
|Meal type||Side Dish|
- 1 cup uncooked arborio rice
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 cup onion (finely diced)
- 3 cups broth
- 1 cup asparagus (chopped)
- 1/2 cup parmesan cheese (finely shredded)
|Heat oil and butter in a saucepan over medium heat. At the same time, heat broth in a separate saucepan. Keep this on low.|
|Sautee onions until clear and tender.|
|Add in the arborio rice and stir.|
|Cover with a ladle full of the broth, just until it covers the rice mixture. Keep stirring slowly.|
|As the rice absorbs the broth, slowly add more broth, until it's all gone.|
|Right at the very end, add your pre-cooked asparagus pieces. This would be a good time to add in mushrooms or other vegetables to suit your taste.|
|Garnish with the cheese and serve piping hot!|