Sunday, November 14, 2010


1 1/2 cups arborio rice*
4 cups chicken broth
2 chopped shallots (or 1 small onion)
1 clove garlic, minced
3 Tbsp butter
1/2 cup white wine (I used a riesling)
1/2 cup freshly grated Romano or Parmesan

*At my grocery store the Arborio rice runs about $8.50.  Can you believe that?  Right below the expensive stuff I found this package for about $1.75.  It worked perfectly.

Bring the broth to a boil in a medium sauce pan and cover.  You may want to use reduced sodium broth if you don't use much salt.  For us it was just fine.

In a deep skillet melt 2 Tbsp of butter over medium heat and saute the onion and garlic until tender.  Mine took about 4 minutes. 

Add the rice and stir it to coat with the butter.  Add the wine and stir until the wine is absorbed. 

Add 1/2 cup or a couple ladles of broth and stir until almost completely absorbed.

Continue adding broth a few ladles at a time and stirring constantly, allowing the broth to absorb each time before adding more until the rice is tender and creamy.  About 20 minutes.  Stir in the last Tbsp of butter.

Remove from the heat and add the cheese and any herbs or vegetables that you would like (I added chives)

Risotto is extremely easy to make and definitely worth the time.  If you haven't had it, there is nothing like it I can compare it to.  It is silky and chewy and delicious.  Try it!


Laurie said...

Angie, Is that talapia you served w/ the risotto? My mouth is watering!!! Presentation is everything!

Angie said...

It is Laurie. I just baked it in the oven with some Garlic and Onion Seasoning from McCormick. Healthy and Delish!