Happy Tuesday, friends! I hope you had a wonderful weekend! Today I want to share with you an easy and inexpensive side dish that is tasty as well! Come check out our latest Risotto Recipe!
My husband and I have been trying hard to watch what we eat lately, and therefore avoiding most starches and carbohydrates. But once in a while, we crave a delicious and filling side dish to go with our fish. And Risotto fits the bill! It’s delicious, easy to make and very affordable. But before the recipe, I’ll give you a few tips I recently learned about risotto!
First of all, when I first started buying risotto, it came in a container marked as such. But when it was nearly gone, I went to the store searching for more and there was none to be found. I chalked it up to one of the things having “supply chain issues”. Upon further investigation, I learned that risotto is actually a rice called, “arborio” and it actually says that on the risotto container in small print. Then I noticed that the pieces of rice are the same size and shape. So, I bought the Arborio. Same thing.
On the back of the Arborio rice is a recipe for classic risotto. I’ll give you that one verbatim and then I’ll tell you what we do differently. Here goes!
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 tablespoons shallots minced
- 5 tablespoons dry white wine
- 1 ½ cup arborio rice
- 4 cups chicken broth
- 1 cup grated Parmigiano-Reggiano cheese
1-Heal oil and butter in a a large heavy saucepan.
2-Add shallots and sauce over medium heat until shallots are tender. About 2 min.
3-Add wine and stir over medium high until all wine is absorbed.
4-Add about 1 cup of of broth and rice and stir constantly until almost all of the broth is absorbed.
5-Continue to add broth 1 cup at a time to the rice mixture and make sure all of the liquid is absorbed before adding more broth. Use enough broth to cook the rice until it is just al dente.
6-Remove from heat and stir in cheese. (Serves 4-6)
NOTE: What we do is also add some fresh garlic, salt and fresh ground pepper and omit the white wine. And we usually end up using an entire 1 quart container of chicken broth. You can also use a cheddar cheese mix or parmesan cheese. They are all good! To make classic risotto from, scratch is a bit time consuming since you need to stand over the stove and constantly stir the rice and chicken stock to make sure it doesn’t stick. It takes about 30 minutes start to finish. But, while you are preparing your fish or other protein, you can make this as the perfect accompaniment. And we all crave some carbs every now and then, right?
Over the weekend we served risotto with halibut and it was amazing! (How do you like our vintage 1980’s dishes?)
We also like serving risotto with grilled salmon and asparagus. You really can’t go wrong with this yummy and versatile dish! So, next time you want to kick your meal up a notch, just add some classic risotto!
Well, friends, thank you for stopping by! Today I hope to start pulling out my Fall decor and a bit of Halloween too! Be sure to stop by later and check out the blog to see what I come up with! Happy Fall Y’all! xoxo Dell