Recently, my friend Jen came over for dinner (bearing amazing cheese, no less) so I decided it was the perfect night for risotto. It was nice to have an extra hand in the stirring! Risotto is one of those Italian dishes that slow you down - there is no such thing as cooking furiously with this recipe....
basic risotto (from Giada de Laurentis).
4 cups reduced sodium broth (I use vegetable - the recipe calls for chicken)
3 tbsp butter
2/4 cup finely chopped onion (from about 1 onion)
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/2 cup freshly grated parmesan cheese
1/2 tsp each salt and pepper
Added: cubed roasted butternut squash, 1/2 chopped shallot, fresh chopped rosemary and saffron
In a medium saucepan, bring broth to a simmer, cover and keep hot over low heat.
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