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My husband and I love risotto, but until recently had never made it ourselves. We used many box mixes that were pretty tasty, but I was sick of adding those flavored powders to the dish. I’d rather make it myself and add real ingredients.
I realized this a little too late, given that my husband came home from Target with 15 boxes of flavored risotto. It is rapidly becoming one of his obsessions, but I’m sure within 6 weeks it will be over.
How can I be so sure? We have enough diet Mountain Dew, egg beaters, onions, and pretzel crisps to feel a small country. Those were all obsessions that have now gone by the wayside. Anyone want to come grocery shopping at our home?
Risotto is quickly becoming one of my favorite dishes to cook. I can’t wait to make variation after variation. The options are endless.
I toasted up the rice in some olive oil and garlic until it was translucent.
It made the entire house smell so incredible. I love the smell of sauteed garlic.
When it was finished, I stirred in some parmesan cheese.
A few tablespoons for my husband, and a giant cupfull for myself. I like to live on the wild side.
The consistency was perfect. I molded some in a ramekin to make it look pretty.
Don’t worry – we never eat pretty meals. My husband is usually so raging and ravenous that his food ends up in a big slop pile on his plate. He mixes everything together.
Aestically pleasing? No.
Pleases him so he doesn’t remain a hungry, angry husband? Yes.
2 garlic cloves, minced
2 tablespoons olive oil
1 cup arborio rice
1/4 cup white wine
~ 20 oz chicken stock (vegetable, beef, seafood, etc can also be used too!)
1/3 cup parmesan cheese
In a medium saucepan, heat olive oil and garlic until fragrant. Add rice and continuously stir until translucent, about 6-8 minutes. Add stock in 1/2 cup increments and bring to a simmer, continuing until the liquid is absorbed and the rice has reached the desired consistency. Stir occasionally.
Remove from heat and stir in parmesan cheese.
Have a great Thursday. :)