Prep 5 mins
Cook 30 mins
If you're lucky enough to live in San Diego County, you know our friend Sam Zien, The Cooking Guy. Sam's TV show is my weekly laughter therapy, and his quick & easy recipes come along as a bonus. The series is filmed in Sam's home kitchen with Haley the dog underfoot and an occasional kid or neighbor wandering in. The Food Network, this is NOT. Here's Sam's version of risotto, and I totally agree with his comments. I've been making micro risotto for years, and Sam gives us a new, equally elementary spin. Sam’s comments: "The thing that makes risotto a pain in the ass (oops, can I say ass?) is that you have to baby-sit it by stirring, stirring & stirring. My recipe is not traditional, but it's also not a pain in the ass. Give it a whirl." NOTE: Go to thecookingguy.com to share the fun watching Sam make this recipe and others. (Click on "video" at the bottom of his home page.) We LOVE you, Sam!
- Heat oven to 350.
- Saute onion and garlic in oil and 1 teaspoon of butter until softened.
- Add rice and stir until it has absorbed all the oil and butter.
- Add vermouth and cook for another minute or two.
- Stir in broth and cream, mix well and bring to a boil over high heat.
- Remove, cover and place in the oven for 18-25 minutes.
- Remove from oven and stir in the remaining 3 T. butter and parmesan.
- Drizzle lightly with extra virgin olive oil and sprinkle with a little more parmesan and freshly cracked pepper.
Luscious, creamy and definitely NOT a pain in the you know. I used evaporated milk but otherwise followed the recipe exactly. I think the vermouth is the magic ingredient and can't wait to have this one with dinner guests. It'll impress them and they won't know have a clue how carefree and hands off this recipe is.
I thought that this was definitely easier to make than the traditional risotto, however, I think the taste didn't quite match up. I still gave it 5 stars as it is good, but the ease of preparation really is what the 5 stars are for!