Perfect Risotto Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 T. olive oil or butter
1 small onion, cut into small dice
2 oz. prosciutto or 8 oz. ham, cut into small dice
2 C. arborio rice
1/2 C. dry white wine
4 C. chicken broth
2 C. water
1 C. grated Parmesan cheese; extra for serving
4 oz. (1 C) frozen regular (not petite) green peas and/or 2 T. chopped fresh parsley
Salt and ground black pepper
OPTIONAL INGRED.: Butternut or other winter squash, peeled and cut into 1/2 inch dice; cabbage thinly sliced; mushroom, thinly sliced, fennel, halved lengthwise, cored and thinly sliced.
Last Minute Ingredients - 8 oz./2 cups of each: Fresh baby spinach or arugula; roasted asparagus (cut into 1" lengths, toss with 1 T. olive oil, sprinkle w/salt and pepper) - bake in single layer 5 minutes at 450 deg. oven; raw medium shrimp, peeled
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Directions: |
Directions:Preheat oven to 450º and adjust rack to middle position.
Prepare optional ingredients, if using.
Heat oil or butter in a heavy-bottom Dutch oven or large ovenproof saucepan over med-high heat. Add onion and prosciutto or ham (if you chosen any sautéed ingredients, add them now); saute until tender, 4 to 5 minutes.
Stir in rice (can be removed from heat and covered for up to 2 hrs. in advance), then add wine and simmer until the liquid has almost evaporated. Turn off heat. Add broth and water. Cover the pot with a sheet of heavy-duty foil, pressing the foil down so it's concave and rests on the broth. Place a lid over the pot to ensure an even tighter seal.
Set pot in oven; cook for 25 minutes. Remove from oven. Remove lid and set pot on low heat. (If you've chosen any last-minute ingredients, add them now.) Stir mixture, adding water if necessary, until rice is cooked and a little chewy at the center, the liquid is creamy and the flavors of the new ingredients have melded in, about 5 minutes. Stir in a C. Parmesan cheese, peas and/or parsley. Adjust seasonings, including salt and pepper, to taste. Sprinkle individual servings with shaved Parmesan cheese. |
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Number Of
Servings: |
Number Of
Servings:8 as a 1st course; 4-6 as a main course |
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