Saturday, October 30, 2010

Italian Risotto

The kids all raved over this one! Very creamy and flavorful, almost just melts in your mouth.Ingredients:
2 TBSP. butter
1 medium onion, chopped
1 cups Arborio rice
1/2 cup white wine
2 sprigs of thyme
7 cups chicken stock, hot
4 TBSP. butter
1 cup freshly grated parmesan cheese
Salt and pepper, to taste

In a 12 to 14-inch skillet, heat the butter over medium heat. Add the onion and cook until translucent but not browned, 8 to 10 minutes. Once the onions are translucent add the rice and stir with a spoon until toasted and opaque, 3 to 4 minutes. Add the wine to the toasting rice ensuring that it is all cooked off before you add any stock. Add a 6-ounce ladle of the chicken stock and cook, stirring, until it is absorbed. Add in two sprigs of thyme. Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al dente, about 15-20 minutes. Remove the thyme. (See Note Below) Remove from heat and stir in the butter and cheese until well mixed. Season to Taste with salt and pepper. Portion risotto into 4 warmed serving plates, serving with extra cheese.

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