1.30.2014

NUMBER 292

"an ode to risotto". haha just kidding, kind of. we’ve been eating a lot of risotto in our house lately. between cooking it twice in 2 weeks and ordering it during restaurant week, i'd venture to say we love it [or at least, i do].

a quick google search tells me that you can make risotto healthy just by the ingredients you’re cooking with [mrs. hogan, correct me if i'm wrong]. a combination of chicken stock, white wine, and a lot of patience will deliver a creamy, decadent texture that we all crave so much from comfort food.

shrimp-risotto2image via

now, i've only ventured into the risotto cooking ring twice in my life, but seeing as how it turned out really good both times, i'll call myself an expert. there are a few key ingredients that i've used in both recipes, and i believe that’s what makes it! olive oil, arborio rice, white wine, chicken stock, white/red onion [i’ve used both and it turned out fine], garlic, and parmesan. add your desired mix in at the end [spinach or mushroom], and you’re good to go. the key to a creamy texture [without the cream], is adding the broth a little at a time. pour in 1/4-1/2 cup increments, stir while it evaporates, and repeat until the rice is done!

obviously, i'm kidding when i say i'm an expert. if you have any awesome can't-live-without-em risotto recipes to share, i'd love to have them! i started out with spinach and mushroom [linked above], and they were each amazing [even as leftovers!]

HAPPY [risotto] COOKING!

2 comments:

Whitney H said...

I have two huge bags of arborio rice in my pantry that I need to use! Definitely need to make some risotto.

Sundresses and Smiles said...

Risotto is one of my faves!

Older Older