The Culinary Corner is a weekend column that will include a simple recipe, a few tips, or admiration for a kitchen gadget.
People tend to think risotto is a scary-expert-level dish, but it isn’t. Risotto takes a bit of time, true, but it’s truly a nice relaxing time. Pop some chicken breast in the oven to roast and concentrate on your risotto.
What you need:
- 2 cups Arborio rice
- 5-6 cups chicken stock, heated (place on separate burner so it will remain heated)
- ¼ cup finely diced white onion
- 2 cloves garlic, finely diced
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ teaspoon black pepper
- ¼ cup cream
- ½ cup shaved parmesan cheese
- In a large heavy saucepan, melt the butter and oil over medium heat. Add onion and garlic, sweating them until they turn translucent.
- Add the rice, stir until rice is opaque, about one minute.
- Begin adding stock, one cup at a time, stirring consistently until each cup is absorbed.
- After adding 4-5 cups taste the rice and see if it’s absorbed enough liquid. If the grain is soft you don’t need to add more broth, if it’s still a bit tough in the middle, add the last cup or two.
- Stir in the cream. Remove from heat and stir in cheese, pepper, and season with salt to taste.
Any of the following make good additions to risotto, add before you add the cheese and heat through. Risotto is versatile so don’t stop here!
- ½ cup peas
- ½ cup chopped asparagus
- 1 cup roasted shrimp
- Seared bay scallops served atop
- 1 cup roasted butternut squash
- ½ cup roasted wild mushrooms