Basic RisottoPosted: July 23, 2008
In an effort to keep working on better side dishes, I decided instead of plain old minute rice, I would make risotto, but wanted to keep the taste simple as the salmon for dinner has tons of spices and flavor!
Basic Risotto: Serves 2
1 can chicken broth
2 tbsp butter, more for tossing if desired at end
1/2 cup of Arborio Rice
about a 1/4 cup Parmesan cheese to sprinkle
salt and pepper
Heat broth and keep warm. In a larger sauce pan saute chopped shallot and butter until shallot is soft, but not browned. Add in rice and saute 1-2 minutes, but don’t let this brown either. Toss in salt and pepper enough to your tasting!
After rice has sauteed 1-2 minutes, add in 1/2 cup of the broth stirring constantly. Wait until liquid is absorbed before adding another 1/2 cup of broth. Continue to do this until all the broth has been added. Make sure to keep an eye on the temperature and keep it at a low simmer. This should take about 15-20 mins for all the liquid to be added and absorbed.
Remove from heat and stir in about a 1/4 cup parm cheese and a bit of butter if desired. Serve immediately!