Start with making the soffritto, a first step for lots of good stuff, a saute of pancetta, onions, garlic, a few flakes of hot pepper, and a tablespoon of olive oil.
These ingredients will be softened up before the arborio rice is added and turned about until coated properly, then add a cup of good white wine until it is absorbed. Lower the heat and add hot stock one cup at a time keeping the rice/arborio type moist, then another and another until the rice is soft but not mushy.
Taste. It needs to be al dente!
At the end, as it rests, fold in a handful of grated Parmigiano cheese.
Now, It is ready to console you and satisfy your hunger. Grill a few prawns for protein, and throw some baby spinach in the bowl for a perfect luncheon meal.
Finish the meal with fresh tangerines and you've just been transported to Sicily.
Risotto is not a dish in my family history but one I recently learned to make on my own. wonderful comfort food!
ReplyDeleteOur families came from the south, and not really fond of rice. Yes, I too had to learn about Arborio rice.
DeleteMmmm that sound pretty good to me. Have a good Sunday, Diane
ReplyDeleteHave a great weekend, Diane.
DeleteYou make it sound so easy that even I might be able to make this. You have inspired me to try new foods even though I am not an adventurous eater.
ReplyDeleteWhen it's done, it accepts bits and pieces of leftovers, akin to fried rice.
DeleteThis does sound delicious, I'm putting it on my shopping list.
ReplyDeleteSally, it can be a side dish or a main dish, depending on the amount of protein that you supply.
DeleteI love risotto but I'd need someone to do all that stirring for me!
ReplyDeleteYvonne, keep the heat low and you can walk away for a while.
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