Thursday, August 4, 2011

The Risotto Diaries: Part I

Hi friends :) Thank goodness it's Thursday!  Today, could spell inevitable doom for my car :(  It's currently at the dealer as you're reading this post, while I'm cruising around in the tiniest rental known to man.  Goodbye AC, hello new car.   Ummm thanks I guess.

Anyway, you should totally make this recipe.  Oh, but not until you have time, because you will be stirring it constantly for at least 30 minutes.  I know, I know, it's pretty labor intensive and I was a little skeptical at first...in a what the hell was I thinking kind of way... but if you've never had risotto, arborio rice cooks to a creamy consistency with well, barely any cream or cheese.  In other words, it was divine.  Obviously, I'll be making risotto all the time from now on.  You probably should be too.

You'll definitely be needing this


Edamame Parmesan Risotto 

Ingredients

2 cups arborio rice
2/3 cup water
1 cup white wine (I used sauvignon blanc)
4 cups chicken broth or not-chicken chicken broth (yes, that's a real thing)
1 teaspoon dried basil
2 tablespoons olive oil
1 tablespoon minced garlic
12 oz frozen edamame
1 cup shredded parmesan

1. Combine water, broth and basil in a small saucepan - heat until warm but not boiling.
2. In a large saute pan, heat olive oil.  Add arborio rice and minced garlic.
3. Toss in the wine, pour yourself a glass because you'll be stirring this risotto for what feels like forever.
4. When wine is completely absorbed, begin to add the chicken broth about 1 cup at a time.  Stir constantly until absorbed, then add in the next cup, repeat until all of the broth is absorbed.
5. Heat frozen edamame in a microwave safe bowl for 5-6 minutes
6. Add edamame and parmesan, stir until combined

Makes 6 servings (1 1/4 cups each)

This is just the beginning

There are no words

Serve with a brightly colored side salad :) 

Have you ever had risotto?

1 comment:

  1. This risotto sounds excellent! I'd probably throw some mushrooms in, but that's just my own preference. I love risotto because it's so open to different interpretations and options, even though I've never had the ambition to make it myself. I've had risotto before in Italy; it was the most fattening thing I've probably ever eaten due to the cream and sausage but was soooo delicious.

    ReplyDelete