Wednesday, March 21, 2007

Risotto, from Sarah


This is a pretty basic recipe, but I like my small modifications so I'll share.

Cook 1 cup arborio rice, 1 or 2 cloves of garlic, and sliced mushrooms in olive oil over medium heat until the rice is slightly brown. Add about 1/2 a cup to 1 cup of white wine, lower heat a bit, and stir. (Wine's optional).

In the meantime, heat up about 3 cups of chicken broth (or veggie broth if you swing that way). Once the wine is absorbed, pour the broth about 1/2 a cup at a time. Stir. Each time you add broth, add one of the following: carrots, peppers, asparagus, olives. Stir. Keep stirring. At the end, add walnuts, a dash or two of Worchestireshire sauce (either for chicken or meat, both are good), and a few sprinkles of lemon juice. Stir in some parma cheese and some shredded muenster.

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