Every Thursday I post a recipe I’ve successfully made during the week using (mostly) non-processed, grocery store ingredients.
Risotto is one of those things that sounds difficult, but is actually very, very easy. It’s a great quick, vegetarian (or not) main dish that can be adapted to whatever vegetables you have in the house. Some of my favorite versions are pea, sweet potato, and greens like kale or chard. Susan Russo of Foodblogga offers tips on making a great risotto here.
I use this recipe from the back of the Tilda Arborio rice package. Although I’m a huge fan of Gourmet magazine and it’s counterpart website, Epicurious, sometimes a good recipe from the back of a box works just as well. Recipes you find in advertisements or packaging have been tested by the company over and over again, so they are likely to work and taste good. (For the record, I have no affiliation with Tilda, it happens to be the available brand at my local grocery store.)
Ingredients I onion, chopped 1 large garlic clove, crushed 3 tablespoons olive oil 8 oz baby bella or white button mushrooms 1-2 oz dried mushrooms, softened for 1/2 hour in hot water and chopped 8 oz Arborio rice 3 cups boiling chicken or vegetable stock 1-2 tablespoons butter 2-3 tablespoons freshly grated parmesan cheese Sea salt and black pepper (freshly ground if you can)Preparation
In a large saucepan, saute the onions in the olive oil; after 3 minutes add mushrooms and cook until softened. Add the garlic and saute 1 minute more. Stir in the rice, and cook 1 minute, until all of the rice is coated with oil. Add a quarter of the stock and simmer, stirring frequently, until absorbed. Stir in remaining stock gradually, a cup at a time, allowing stock to be absorbed each time. This should take 15-18 minutes.
More great risotto recipes from around the web:
- Carrot Risotto from Foodie Tots looks like a winner for kids.
- Saffron Risotto with Butternut Squash from Proof of the Pudding.
- Bacon Pea Risotto from Friends Eat.
- Dessert Risotto with Poached Figs from Foodblogga.
1 Comment
September 11, 2009 at 12:28 pm
[...] your time in the supermarket and develop a repertoire of 20-30 minutes meals — some ideas: Mushroom Risotto, Sausage, Potato and Lentil Mash, and White Bean, Kale and Sweet Potato [...]