Latest risotto and hungry hungry hippo as dinner companion.
- 5 cups of broth (vegetable or chicken are usually my choices)
- 2 cups water
- 2 Tbsp. unsalted butter
- 2 cups Arborio rice
- 1 cup dry white wine (I did a sweeter wine once with apple chicken sausage and dates)
- 1 cup Parmesan cheese
- 1 tsp. lemon juice (sometimes I forget this part, but it is especially nice with spring veggies and shrimp)
- salt and pepper to taste
Add ins:
- Proteins: any kind of bean, chicken, shrimp, scrambled egg, sausage... probably other choices.
- Veggies. My favorites are: caramelized onions, asparagus, peas, celery, summer squash - but really anything will work.
- Flavor enhancers: fresh and/or dried herbs that go with your choices of proteins and veggies, dried currants/raisins/chopped dates if you want some sweetness, chopped nuts, garlic (roasted or regular).
Basic directions:
In a large saucepan over medium heat, combine broth and water and bring to a simmer. Reduce heat.
Add butter to dutch oven (or heavy, large sauce pan) on medium heat. Once melted, add rice to the pan, stirring to coat. Cook, stirring frequently, until the grains just begin to be translucent at the edges - about 3 minutes.
Add the wine and cook, stirring constantly, until fully absorbed about 2-3 minutes. Stir 5 cups of hot broth mixture into the rice. YOUR CONSTANT STIRRING IS NOW COMPLETE. DO A HAPPY DANCE. Reduce the heat to medium-low, cover and simmer until almost all liquid has been absorbed and the rice is just al dente, 15-20 minutes, stirring twice during cooking. (Okay, sometimes I only stir once - and last time I forgot to stir at all.)
Remove lid and add 3/4 cup hot broth mixture and stir gently and constantly until risotto becomes creamy, about 3 minutes. Salt and pepper to taste. Stir in Parmesan. Add lemon juice. Remove pot from heat, cover and let stand 5 minutes.
Add in directions:
Most of the add ins should be added toward the end. Asparagus can be added to the hot broth mixture to cook for about 5 minutes or so to soften. Peas can be added just before the Parmesan. (Last time, I used mixed frozen veggies - gasp! - and added at that time.) Leftover chicken can be added at that point too. Heat up or keep over heat on stove until heated through. If using shrimp, add to top of risotto before adding last 3/4 cup of broth mixture, replace cover and steam until pink and cooked through. If you add onion or garlic, add extra butter or olive oil before adding rice and cook, then add rice and continue as rest of recipe. Veggies like carrots need to be steamed or added at beginning to cook through. I used smallage in this last batch. (Not to be confused with shrinkage. Kind of a wild celery that looks like parsley. Also called cutting celery. ) I cooked with garlic in butter before adding rice. If you have leftover veggies, just add them at the end and heat through before adding cheese. Fresh herbs and dried fruit should be added with the 3/4 cup of broth at the end. Dried herbs can be added earlier - when you add the 5 cups. Nuts I'd add at the end. Beans add when you put in the 5 cups of broth mixture. Or if you forget, heat up and add at the end. No big deal.
Get the idea? Just add leftover stuff at the end and heat before adding the cheese. If you don't have Parmesan, use whatever cheese you have. You can even poach chicken in the broth mixture, then remove and shred. Seriously, clean out your fridge and everyone will think you slaved for hours.
Sometimes in the moment I need to clean out my fridge because a fresh batch of veggies is on its way. An absolutely incredible woman I know called this fridge frolic. Repurpose your leftovers and frolic in the this moment.
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