So you know how I was all, “I want to eat HEALTHY!” and “I am craving VEGETABLES!” yesterday? Well… secretly, I was also craving risotto. Not exactly the same thing.
I’ve been craving this for a little while, and thought I might be able to stave it off last Friday when our lab went out to a French restaurant and I ordered – you got it – risotto.
But… While their risotto was good, it wasn’t exactly the CHEESY PERFECTION I was looking forward to. It didn’t satisfy my craving. Le sigh.
And so tonight, I made risotto. And this picture? Does not do the CHEESY PERFECTION that it is justice enough. Because? Oh, so deliciously, wonderfully, perfectly flavored cheesiness. Yes. Craving SAT-IS-FIED.
Recipe was found on allrecipes.com, one of my favorite sites EVER.
Ingredients:
2 tablespoons olive oil
3 tablespoons butter
1/2 large sweet onion, finely chopped
4 cloves garlic, chopped (I used 6)
1 pkg Arborio rice (they call for 1 1/2 cups, I used 2)
1/2 cup dry white wine
2 tablespoons lemon juice
5 cups hot broth (they call for chicken, I used vegetable)
1 cup heavy cream
3 cups cooks broccoli florets
2 tablespoons chopped fresh chives
1 tablespoon grated Asiago cheese (I just cut into chunks, and used the whole block I bought)
salt and pepper to taste (I didn’t think it needed any, a first for me!)
Directions:
Heat the olive oil and butter in a large pan over medium-high heat. Add the onion and garlic and stir until onion begins to brown (they say about 2 minutes, I took maybe 4-5)
Pour in the rice and stir until coated in oil and starting to toast (basically, 1 minute for me)
Reduce the heat to medium; stir in the wine and lemon juice; cook and stir until wine mostly evaporated
Stir in 1/3 of the broth; continue cooking and stirring until incorporated
Do again for another 1/3 of the broth
And, yes, yet again. In total, this should take 15-25 minutes.
Stir in the cream, and cook for 5 minutes.
Next, stir in the broccoli and chives, the parmesan cheese and the asiago cheese. Cook and stir until melted and hot (perhaps 2 minutes?)
Season to taste and ENJOY!
4 responses so far ↓
8-21: Asaparagus and Goat Cheese « The Cooking Chronicles // August 21, 2008 at 7:29 pm |
[...] 21, 2008 · No Comments Remember my risotto? And remember how I’d had one only days before? Though that restaurant risotto didn’t [...]
Maura // August 21, 2008 at 11:06 pm |
Oh my god now you’ve got ME craving risotto! I even supposedly had it for lunch but at a cafeteria? Not so much. Zero cheesy goodness. *sigh*
Britt // August 22, 2008 at 9:52 am |
That looks fantastic!
palmariello // September 1, 2008 at 2:55 am |
I like to always pasta rice is more nutritious, rice him eat only when I am not good! Congratulations on your blog.