Monday, April 28, 2008

Risotto Eleanorese

Risotto Eleanorese
From: eleanorigby

2 cups chicken broth, heated

2 Tbs butter
onion, minced
minced garlic
1 cup arborio rice
1/3 cup dry white wine
1 cup water (maybe)
Parmesan cheese
Bacon bits--real bacon, please
pinch of saffron, toasted
parsley flakes for color

In large saucepan, over medium heat, melt butter. When it foams (not like your toothpaste-wake up, people!), add the onion and garlic to taste. Saute until soft. Stir in rice and cover with butter. Add wine, and here you're supposed to add saffron, if you're Bill Gates and can afford saffron. Me, I just skip it. The saffron, numbnuts--no way would I skip the wine! Moving on.
Add the chicken broth slowly, stirring constantly and only adding more once it's absorbed. Mess in the pan should be bubbling somewhat. You may need to add some water as well (I usually end up needing about 1/4 cup). All this should take you about 20-30 minutes, by which time your rice should be al dente. If you like it more dente than al, suit yourself. Remove from heat and stir in the cheese and bacon. If you want to add the parsley, do so now. Serve. With what is up to you. I've been known to eat this right over the stove.

I do want to try different things with this basic recipe--mushrooms or bleu cheese or chicken or pork etc. Go crazy!

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