Tasty Tuesdays haven't been coming easy to me lately. It is October 28 and still like a zillion degrees here in sunny SoCal. When it's hot (and it has been for many months now) I don't feel like cooking over a hot stove. I don't make elaborate things because the heat just zaps my energy at the end of the day. In fact, I have stooped to making pb&j sandwiches for lunch over the last few weeks. (This is really just me complaining about it being the end of October and still 90+ degrees outside. I will stop now and do the Tasty Tuesday)
This weekend I did do some cooking...I didn't want to let down my readers.
(I serve this risotto as a side dish, but it can be made into a main course by adding vegetables or protein.)
4 cups of chicken broth (or vegetable)
1 1/2 tbsp butter
1 tbsp ev olive oil
2 garlic cloves, chopped
1 1/2 cup arborio rice
1 cup white wine (I use pinot grigio)
1/2 cup grated Parmigiano Reggiano cheese
salt and pepper to taste
1. Put broth in a small saucepan and simmer.
2. In a large skillet, melt butter into olive oil over medium heat.
3. Add chopped garlic and saute for a short time, stirring to keep garlic from browning.
4. Add rice to pan and suate for about 2 minutes. Stir into butter/oil/garlic
5. Add wine to pan and let it cook away, 1-2 minutes. (The garlic and wine smell is probably my favorite when cooking) 6. Add broth from saucepan, 2 ladles at a time. Keep stirring after liquid is added. The rice will absorb the liquid rather quickly.
7. Continue adding ladles of broth and stirring, when the previous liquid has been absorbed, over the next 18 minutes or so.
8. Once all liquid has been added, the rice should be creamy and tender. Stir in the cheese and sald and pepper to taste.
9. Top with cheese when serving.
45 minutes ago