Prep 20 mins
Cook 45 mins
A risotto recipe I found on the web. It was on a healthy eating segment on the NYTimes site, looks good.
- 6 -7 cups chicken stock
- 2 tablespoons olive oil
- 1⁄2 cup onion
- 2 garlic cloves
- 2 red peppers
- 1 1⁄2 cups arborio rice
- 1⁄2 cup white wine
- 2 tablespoons parsley
- 1⁄2 cup parmesan cheese
- Bring stock to simmer and set aside. Mince onion, garlic and red pepper. Heat oil and add onion , cook until soft about 3 minutes. Add garlic, red pepper and 1/2 teaspoon salt, cook 8-10 minutes. add rice and stir until grains separate and begin to crackle. Stir in wine when evaporated stir in 1/2 cup chicken stock enough to cover rice. Should bubble slowly. Rub a generous of saffron into rice.
- When stock is absorbed add another ladleful or two of the chicken stock, adding stock as rice dries. Continue doing this for about 25 minutes until rice is cooked but still chewy. When cooked add pepper and parmesean stir in a 1/2 cup stock and herbs. Remove from heat should be creamy if not add a little more stock.
I used about 6 large garlic cloves and closer to 1 cup of onion. I did not use the olive oil (forgot it!), and used about half broth and half water. In a saucepan, I did the sauteing of the veggies and the rice, added the wine and let it cook off, and then tossed the whole thing into my rice cooker. I added the liquid and left it to cook, but came back to it 2-3 times during cooking to add more liquid (I had hot water from my electric kettle). When the rice cooker beeped to signify the end of cooking, I opened it up and stirred in more liquid and pushed the cook button again. The whole cooking time took about an hour. About 15 minutes before serving time, I stirred in a bit more liquid and the cheese, then put some fish in the steamer tray for the top of the rice cooker. I served the risotto over the fish with peas on the side, which I cooked in the saucepan I used to start the risotto, so this made for a meal with a pretty low impact on the kitchen (although it tasted like something far more involved). I guess it's not really authentic if you use the rice cooker, but it really simplifies things because even though it's a longish cooking time, you really don't need to tend it because there's no risk of boiling over, sticking, or overcooking. And you can just add broth/water whenever you breeze through the kitchen occasionally while doing other things. The only other thing I might do is stir in some baby spinach leaves right before serving for a nice splash of color. Thanks. --M
This is a fantastic risotto recipe. I make risotto often and this was a great change from the typical parmesan/chicken flavor. I omitted the saffron and the dish still had a great flavor. I reduced the rice to 1 cup, and the liquids to a total of 3 cups; and that produced 2 large servings. Thanks for posting!
Great! First Risotto I've ever cooked, and it tasted fantastic. Only complaint was that I halved the recipe to make 3-4 serves so I'd have some leftovers for lunch, but in reality I only got two serves out of it.