In the same way fabulous shoes can make an outfit, delicious risotto can bring that “wow” factor to your meal. Every home cook should know how to produce this creamy, gluten-free rice dish, so today, I’m sharing my basic risotto recipe. It goes well with so many main dishes and can be adapted to include veggies.
Last night, I served this risotto beneath grilled tilapia and steamed asparagus with tarragon butter, but I often pair it with Apple-Mushroom Pork Tenderloin, Parmesan Chicken Drumsticks with Garlic Butter and oooh, it would be excellent with Lemon Parmesan Cod with Garlic Butter.
The key ingredients in this risotto are arborio rice, onion, chicken stock, wine (I used my husband’s award-winning Sauvignon Blanc) and Parmesan cheese. Arborio has a high starch content, which is what creates a creamy dish. (I’m surprised that some risotto recipes call for cream, because you really don’t need it here.) The liquid is stirred into the rice one ladle at a time, and when the mixture is absorbed, it’s time to add more. You can always skip the wine and use more chicken stock instead, which I’ve done often, and vegetarians can use vegetable stock.
Risotto requires hands-on time at the stove for about 35 minutes, which is not easy if you have little ones, but I began making this regularly once my youngest was about 5 years old. My family goes nuts for this, so it’s something I make every couple of months, and I’ve served it to company many times.
There’s something about the whole process that I find enjoyable, even therapeutic. I like to pour myself a small glass of wine and just savor the experience of watching the crisp arborio transform into plump risotto as I stir away. (It helps to wear short sleeves, since it gets hot standing over that stove.) And what a sense of accomplishment when it’s done!
I hope you add basic risotto to your cooking repertoire, if it’s not there already. You’ll feel just like a chef!
(Recipe Source: Cooking with Mamma C)