Susan’s Sim­ple Risotto (serves four)

Susan’s Sim­ple Risotto
(serves four)

3 tbsps olive oil
2 tbsps but­ter
1 cup risotto (arbo­rio) rice
2 cloves gar­lic, finely minced
1/2 white onion, finely minced
1/2 orange pep­per, chopped
6 but­ton mush­rooms, chopped
3-ish cups chicken stock
1/2 cup heavy cream
1 cup parme­san or pecorino cheese, grated
salt to taste
3 sprigs fresh thyme (or 1 tsp dry)

Melt the but­ter with the oil in a saucepan and saute the gar­lic and onions till slightly soft­ened, then toss rice until all is coated in oil. Saute pep­pers and mush­rooms slightly, then begin adding chicken stock, stir­ring over low heat and absorb­ing the stock grad­u­ally. It will take about 30 min­utes to get the rice to a slightly chewy stage, with a nice thick liq­uidy con­sis­tency to the whole dish. Do not worry if you don’t add all the stock. When the risotto seems ready to eat, stir in the cream, and 1/2 cup cheese, and snip the thyme over the dish. Serve with the addi­tional cheese on the side. The key is to stir nearly con­stantly, adding the stock slowly.

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