I love Risotto and make it two ways one is the below recipe. The other is my mom's version of Risotto. Quite honestly I can eat either of these in large amounts but the sensible way is in a portion served as a side.
1 cup arborio rice
2 T butter
2 T olive oil
3 cups chicken broth
Salt to taste
Pecorino Romano Cheese to taste
In a large sauce pan melt butter, add olive oil. When heated add rice and stir well to make sure butter/olive oil mixture has coated rice.
Slowly add 1 cup chicken broth while stirring. Keep stirring until rice is absorbed with the broth. Add second cup of rice and continue to stir. It will get creamy and thick . Add final cup of broth and stir until almost all of broth has been absorbed.
Remove from heat add several tablespoons of finely grated Pecorino Romano cheese . Stir well and serve while warm.
We’re having broccoli stuffed chicken breasts complimented by the Risotto.
The second recipe is one my mom created many years ago and it's seasoned a little differently but I like it as much. Try it. It's really good. Just be careful on how much of her added seasonings you add. Start with the lesser amount.
1 1/2 cups "meat sauce"(you can use meatless as well)
4 cups water
1 cup rice (rinsed)(mom used regular long grain rice)
1/4 tsp. nutmeg (watch amt.)I used 3 shakes from spice bottle
1/4 tsp. cinnamon(watch amt.)I used 3 shakes from spice bottle
1 tsp. salt or more
1/2 tsp. pepper
Pecorino Romano cheese (of course)
Bring 1 cup sauce and water to a boil, add rice and seasonings. Cook until it thickens. Top with 1/2 cup sauce and add grated cheese..
Oh those memories!!!!
1 cup arborio rice
2 T butter
2 T olive oil
3 cups chicken broth
Salt to taste
Pecorino Romano Cheese to taste
In a large sauce pan melt butter, add olive oil. When heated add rice and stir well to make sure butter/olive oil mixture has coated rice.
Slowly add 1 cup chicken broth while stirring. Keep stirring until rice is absorbed with the broth. Add second cup of rice and continue to stir. It will get creamy and thick . Add final cup of broth and stir until almost all of broth has been absorbed.
Remove from heat add several tablespoons of finely grated Pecorino Romano cheese . Stir well and serve while warm.
We’re having broccoli stuffed chicken breasts complimented by the Risotto.
The second recipe is one my mom created many years ago and it's seasoned a little differently but I like it as much. Try it. It's really good. Just be careful on how much of her added seasonings you add. Start with the lesser amount.
1 1/2 cups "meat sauce"(you can use meatless as well)
4 cups water
1 cup rice (rinsed)(mom used regular long grain rice)
1/4 tsp. nutmeg (watch amt.)I used 3 shakes from spice bottle
1/4 tsp. cinnamon(watch amt.)I used 3 shakes from spice bottle
1 tsp. salt or more
1/2 tsp. pepper
Pecorino Romano cheese (of course)
Bring 1 cup sauce and water to a boil, add rice and seasonings. Cook until it thickens. Top with 1/2 cup sauce and add grated cheese..
Oh those memories!!!!
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