This recipe is amazing! If you have never tried risotto before, you must do so now. Every bite is infused with flavor and the texture of the dish is so creamy. It is a favorite in our house paired with a simple grilled meat of beef or pork chops with roasted asparagus, everything seasoned simply with olive oil, salt, and black pepper.Adapted from "The Best Light Recipe" cook book
Classic recipe (per serving):
Calories: 300
Fat: 15 g
Light recipe:
Calories: 220
Fat: 6 g
Serves: 6-8
Classic recipe (per serving):
Calories: 300
Fat: 15 g
Light recipe:
Calories: 220
Fat: 6 g
Serves: 6-8
5 c low-sodium chicken broth, reserve 1 cup
3 c water
1 medium onion, chopped fine (optional)
1 tsp olive oil (or olive oil cooking spray)
Salt
2 cups Arborio rice (I use regular rice)
2 oz grated Parmesan cheese (about 1 c)
1 tbs unsalted butter
Ground black pepper
Bring the broth (minus the reserved cup) and water to a simmer in a medium saucepan; reduce the heat to the lowest setting and cover to keep warm.
Combine the onion, oil, and 1/2 tsp salt in a large saucepan. Cover and cook over low heat, stirring occasionally, until the onion is softened, 8-10 minutes. Increase heat to medium-low, add the rice, and cook, stirring frequently, until the edges of the grains are transparent, about 4 minutes.
Stir in reserved 1 c of chicken broth and continue to cook, stirring frequently, until the broth has been completely absorbed, about 2 minutes.
Stir in 3 c of the warm broth and simmer, stirring occasionally, until the liquid is absorbed, 5-7 minutes. Note: Do not allow the rice to stick to the bottom of the pan.
Continue to cook the risotto, stirring frequently and adding 1/2 c of the remaining broth at a time as needed to keep the pan bottom from becoming dry (about every 4 minutes), until the grains of rice are cooked through but still somewhat firm in the center, 10 to 12 minutes.
Off the heat, stir in the cheese and butter, and season with salt and pepper to taste.
Serve immediately or keep warm by covering with a lid.
Special Notes:
Refrigerate leftovers for up to 3 days.
Risotto is extremely versatile, and you can add any number of ingredients to make this a main dish. For example, add peas, chopped asparagus, diced chicken, etc.-
3 c water
1 medium onion, chopped fine (optional)
1 tsp olive oil (or olive oil cooking spray)
Salt
2 cups Arborio rice (I use regular rice)
2 oz grated Parmesan cheese (about 1 c)
1 tbs unsalted butter
Ground black pepper
Bring the broth (minus the reserved cup) and water to a simmer in a medium saucepan; reduce the heat to the lowest setting and cover to keep warm.
Combine the onion, oil, and 1/2 tsp salt in a large saucepan. Cover and cook over low heat, stirring occasionally, until the onion is softened, 8-10 minutes. Increase heat to medium-low, add the rice, and cook, stirring frequently, until the edges of the grains are transparent, about 4 minutes.
Stir in reserved 1 c of chicken broth and continue to cook, stirring frequently, until the broth has been completely absorbed, about 2 minutes.
Stir in 3 c of the warm broth and simmer, stirring occasionally, until the liquid is absorbed, 5-7 minutes. Note: Do not allow the rice to stick to the bottom of the pan.
Continue to cook the risotto, stirring frequently and adding 1/2 c of the remaining broth at a time as needed to keep the pan bottom from becoming dry (about every 4 minutes), until the grains of rice are cooked through but still somewhat firm in the center, 10 to 12 minutes.
Off the heat, stir in the cheese and butter, and season with salt and pepper to taste.
Serve immediately or keep warm by covering with a lid.
Special Notes:
Refrigerate leftovers for up to 3 days.
Risotto is extremely versatile, and you can add any number of ingredients to make this a main dish. For example, add peas, chopped asparagus, diced chicken, etc.-
I've been wanting to try risoto because of Chef Ramsay. They always make risoto on Hell's Kitchen. : )
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