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May 19, 2005
Risotto Crazy!
We finally tried making our own risotto at home a few months ago, and have been making it at least once a week since. Either we're extremely lucky or it really isn't as hard as we'd been led to believe, it just takes a little patience and a lot of stirring.
Our favorite "extras" to add are scallops and asparagus, and we get pretty much all the ingredients (onions, arborio rice, chicken stock, butter, white wine, cream, frozen scallops, asparagus, parmesan) in one fell swoop from the local Trader Joe's. It takes about half an hour to make, but the results are surprisingly comparable to our favorite local Italian restaurant (Cafe Giostra).
The steps are on the side of the rice box, but (from memory here!) chop up 1 cup of onion and brown it in big pot with 2tbs butter for a few minutes, then add the rice (varies per number of servings). Stir constantly! When the rice starts to turn clear on the edges, add a cup of white wine. When the wine has soaked in, add a cup of chicken stock. When the chicken stock has cooked in, add another cup of stock.
Repeat for 20 minutes, then add the frozen scallops. After a few minutes add the asparagus, chopped into bite-sized lengths. Add the final cup of stock and turn off the heat. Add a splash of cream and a cup of parmesan, salt and pepper to taste and dig in!
Posted by Jacob at May 19, 2005 9:28 PM