I just recently began making it myself, and thought id share its simple deliciousness with you.
You can put just about anything in risotto, but this is the recipe for the risotto I made last night.
Grilled Chicken and Pea Risotto
You will need:
2-3 tablespoons olive oil
1 teaspoon minced garlic
2 cups Arborio rice
1 3/4 cup white wine (not cooking wine!)
4 cups chicken (or vegetable) stock
1/4 cup parmesan cheese (grated)
1 tablespoon butter
1- 1 1/2 cups peas (cooked)
2 cooked chicken breasts or 1-2 cups shredded chicken
Directions:
In a saucepan heat stock through, medium/low, and add any desired spices. (I used a little garlic, pepper, oregano, and basil)
In a very large skillet, coat the pan with the olive oil, and bring up to medium/high heat. After the oil shimmers slightly, add the minced garlic and stir for a few seconds.
Add rice right away and stir in the olive oil for 3-4 minutes, you will hear a slight crackling sound and rice should be well coated. Add wine. Stir continuously until the wine is completely absorbed.
Add stock in 1/3 additions, each time stirring continuously and making sure the stock is gone before making another addition.
After the stock is gone, check and make sure the rice is not crunchy, if it is, add a little more stock and let it cook a bit more.
When it is cooked through, add butter and cheese. When incorporated, add your chicken and peas.
You should have something like the icon picture when finished. Serve, and enjoy!
Note:
- I wrote this on the Blogger app for iPhone, Id give it 3 stars.
-Rachel
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