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Saturday, April 6, 2013

Feed yourself risotto.



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.



10 comments:

  1. Risotto is not a dish in my family history but one I recently learned to make on my own. wonderful comfort food!

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    Replies
    1. Our families came from the south, and not really fond of rice. Yes, I too had to learn about Arborio rice.

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  2. Mmmm that sound pretty good to me. Have a good Sunday, Diane

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  3. You 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.

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    Replies
    1. When it's done, it accepts bits and pieces of leftovers, akin to fried rice.

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  4. This does sound delicious, I'm putting it on my shopping list.

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    Replies
    1. Sally, it can be a side dish or a main dish, depending on the amount of protein that you supply.

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  5. I love risotto but I'd need someone to do all that stirring for me!

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    Replies
    1. Yvonne, keep the heat low and you can walk away for a while.

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