That’s Risotto

October 14, 2010 at 12:01 PM (Uncategorized) (, )

So I thought this blog would serve as a nice outlet during these crazy campaign days, but when it gets as busy as it has been up here in New Hampshire blogging is just not an option!  It’s a shame too because I’ve found a couple nights where I could actually cook up a storm!  The campaign’s over Nov. 2nd so hopefully my next job (which is still TBD) will allow for a bit more time to update this saucy little page.

Any who!  Now that I’ve given you excuse number 23940593 as to why I haven’t kept up to date on this, I’ve got to talk about one thing, and one thing alone:

When the moon hits your eye like a big pizza pie…that’s RISOTTO!!!  Ok not really…

It is one of my favorite dishes, especially in the fall and winter.  For a LONG time, I couldn’t order it in any restaurant because my dad’s is just so good.  When my parents would ask what I wanted for my birthday dinner? Time and time again? Dad’s risotto.  He made it with peas, mushrooms and shrimp and it always had a little kick to it.  This risotto was exactly how it should be; velvety, rich, comforting.  Because of my new found desire to educate myself in cooking and wine, and clearly being my father’s daughter, I had to attempt this!

Ive taken 2 attempts, the first was good…not great.  I used a textbook recipe just to learn so that the next time I could really make it delicious!  So, with no further ado, here is the cookie cutter risotto recipe I used with my own twists (in italics) on it:

Ingredients:

– 2 cups chicken broth (I use low sodium to keep this is BIT healthier)

– butter (making Paula Deen proud!)

– 1 cup Arborio rice

– 1/4 cup dry white wine

– 2 tbsp Parmesan cheese

2 tbsp Mascarpone cheese

– salt

red pepper

– mushrooms

– peas, thawed if frozen

– one small onion

– garlic

Directions:

In one medium pan, bring 2 cups of chicken broth and 1/2 cup of water to a simmer, keep hot over low-med heat

– In one deep pan, melt a little more than a tablespoon of butter and add diced onion, garlic and mushrooms (Zach Morris Time Out: nothing smells better than onion and garlic cooking in melting butter, TIME IN).

– After onions have softened, add one cup Arborio rice, cover in the butter, garlic, mushrooms and onions, cook for 3-5 minutes

– Next, add 1/4 cup of dry white wine to rice, cook until fully absorbed

– After rice has absorbed the wine, ladle 1-2 spoonfuls of chicken broth to rice and cook until fully absorbed — continue doing this until all of the chicken broth has been used **be sure to be constantly stirring the risotto**

– After all the rice has absorbed the chicken broth, add peas

– After adding peas, add 2 tbsp of Parmesan cheese and 2 tbsp of Mascarpone cheese

– Add salt and red pepper to taste

This process might take up to 40 minutes, but I promise you, it’s worth it!  The risotto should looks creamy and velvety.  Also, if you don’t like spicy foods, change red pepper to regular pepper.  Quite simple!  I hope you enjoy this lovely fall/winter dish.  I am going to be making butternut squash risotto as a Thanksgiving side dish, so I will be SURE to let you know how that goes.  In the meantime, sicuro viaggi and bon appetit!

**Peas, Love and Making what your papa gave ya**

 

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