Risotto **repost from eatingelpaso**

I’ll admit, I mostly wanted to try this because I watch Hell’s Kitchen. Turns out it really is freaking awesome, so. Yay Gordon Ramsay for making me want to eat it!

It’s not even that difficult to make, it’s just time consuming. I’ve only done a basic parm risotto, I haven’t made one with pumpkin or mushrooms or anything like that. The ingredient list isn’t even that scary.

1 cup arborio rice
1 box or 2-3 cans of chicken broth (probably 32-48 oz)
1/2 to 3/4 cup of cream
1 Tbs butter
1 cup grated parmesan cheese
1/2 an onion, finely diced
1 Tbs olive oil
Freshly ground pepper

Optional:
chopped crispy bacon
minced chives

First grate the cheese. Don’t use that cheapo scary crap in the green cannister, go spend the $5-$10 bucks it takes to get a hunk of real Parmesan Reggiano. I probably used more than a cup. I’m sure it’s fine. Then dice the onion really finely.

Melt the butter and the olive oil together and add the onion; you want to slowly cook them until they’re soft, not brown them.

Once the onion is softened nicely, add the rice. Make sure it’s completely coated with oil and butter and toast it a bit.
This is where you may want to get a stool and turn the TV up loud enough for you to hear it from the kitchen, or put some music on. You’re gonna be here a while. After a few minutes, put the heat on about 3 (out of 8 on my stove) and add about a cup of broth and start stirring.

You’ll see the rice give off starch; that’s good. Keep stirring. When the broth is absorbed enough that you can see the bottom of the pan for a few seconds after you move the rice, add another cup of broth.

Stir more. The rice will start to look translucent with a little white center.

This is when you need to start watching how much broth you add (probably at about 20, 25 minutes in). When you see the bottom of the pan again, just add a half cup at a time. Start tasting the rice for texture before you add more broth. When the rice is JUST done, turn the heat off.

Dump the cheese on, and add a quarter cup of cream. Start stirring. Gradually add more cream until you get a nice texture that you like. You may not use all the cream, that’s OK. Just do what you like. Taste as you go.

When you think it’s creamy and cheesy and delicious, eat it! I like mine topped with freshly ground pepper and nothing else.

SO good.

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Nice Monday