Risotto recipe – Use Aborio or short grain rice. Do not rinse because you want the starch from the rice to form creaminess. In a skillet heat 2 Tbsp olive oil. Add 1/2 small diced onion and fine minced garlic. cook and stir until translucent. Add 1 cup rice and coat thoroughly. NOW! stirring constantly for the remainder of the process, add 1-2 ladles of chiken stock (about 24 oz total needed for the recipe) at a time until each has been absorbed, reduced, and almost totally evaporated, then add some more (1-2 ladles at a time) unitl all has been used. Start tasting for seasoning, Add salt and pepper to taste and doneness. Remember, stir constantly. Once the rice has been cooked to almost “aldente”. add whatever veggie you like (i.e. fresh mushrooms or asparagus). Again salt and pepper to taste. Stir constantly. You can also add truffle oil (expensive, but not required)at this time to taste. If you need more liquid, you can always add water until rice and veggies are cooked but not mushy, and a nice creaminess has been formed. Again check your seasoning and doneness of the rice and veggies. You may decide that par-boiling or sauteing the veggies before hand might be your preferred chioce. Either way, the result should be a creamy concauction that when plated, should stay somewhat mounded and when you wiggle the plate, should spread out and flow nicely. Remember, you need to stir constantly, so plan on spending 30 to 45 minutes at the stove. If it starts to get to dry, just add more liquid, but check your seasoning and doneness of the rice all the time. Oh, and don’t stir the shit out of it, just a nice constant stir. Good luck. Sorry about the spelling errors. This is my recipe from my head, because I couldn’t find the one I learned from, but you can search for any one on Google, but mine is probably the easiest to follow. It’s actually really easy, just requires constant stirring. Constantly. Really, all the time. Again, good luck and keep stirring.

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