Creamy Risotto - 2 ways

By jimihndrks-2

Ingredients

• 2 Cups Risotto Rice (Arborio)
• 4 cups chicken or veggie stock
• 1-1/2 cups peas
• 1/2 cup freshly grated Parmesan
• 1-1/2 cups butter
• Handful fresh chives-chopped
• Sea salt
• Freshly ground black pepper

Details

Servings 1
Adapted from recipesecrets.net

Preparation

Step 1

To make the risotto, wash the rice in cold water and strain off. Put into a pan with about 2 cups of chicken stock, about 2 cups water and a generous pinch of salt. Bring the liquid to a simmer and blanch the rice for 7 minutes. Drain well and spread out on a lightly oiled tray to cool down. Store, covered, in fridge for up to 24-hours.

To finish the risotto, place the blanched rice in a shallow pan and pour in just enough chicken stock to cover. Bring to the boil quickly and cook, stirring frequently, until nearly all of the stock has evaporated. Taste the risotto to see if is al dente, adding a little more stock if it needs a bit more cooking. Add the peas and Parmesan and a few knobs of butter. Cook for a further few minutes until tender. Season to taste. Finally add the fresh chives if desired.

The second half of this recipe takes about 10 minutes.

I will probably also play around with adding garlic and mushrooms, buttery crab meat, etc.

Here is a second way to make risotto:

Heat about 2 tablespoons of butter in a sauce pan. Add 1 cup of a round-grain rice such as Arborio or Carnaroli and stir the rice over medium heat. Add chicken or veggie broth, one cup at a time, until the rice has absorbed 3 cups of liquid. You should stir the risotto frequently as it cooks to get a good creamy texture. (If you like, replace 1/2 cup of the broth with 1/2 cup dry white wine.) For a saffron risotto, add a few threads of crushed saffron with the first cup of broth.

Once the rice is tender and creamy, pull it off the heat and add 2 tablespoon butter and 1/3 to 1/2 cup grated Parmesan cheese. Stir the risotto vigorously until the butter and cheese are blended in. Serve at once on heated plates. MMMMMMMMMMMMmmmmmmmmmmm