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Risotto for Dummies Recipe

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This recipe for Risotto for Dummies is from Thelma Chapter No. 24, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 teaspoon olive oil
3 strips lean bacon, cut into 1-inch pieces
1/2 cup chopped shallots or yellow onions
5 cups chicken or vegetable stock, more or less
1 1/2 cups Arborio rice
Salt and black pepper to taste
Directions:
Directions:
Place over olive oil and bacon in a large skillet or saute pan and cook over medium het, stirring occasionaly, until the bacon is bron, about 2-3 minutes. Add chopped shallots and lower heat to medium-low. Cook shallots until golden but not browned, stirring occasionally. White the shallots are cooking, bring the stock to a boil in a small, covered saucepan. Reduce heat to simmer. When the shallots are golden, add the rice to the skillet. Raise heat to medium and cook 1-2 minutes, stirring constantly, until the rice is well coated with oil. Add 1/2 cup hot stock to the rice and stir it in with a wooden spoon. When most of the liquid is absorbed add another 1/2 cup stirring constantly. the rice shold always be surrounded in liquid, but never floating in the stock. Be sure to loosen rice from the bottom and sides of pan as you stir. Continue cooking, stirring constantly and adding a 1/2 cup of stock at a time as the liquid is absorbed, for about 25-30 minutes. Start adding only 1/4 cup of stock near the end, to prevent the finished risotto from being too soupy. The rissotto should be creamy and firm to the bite, and you may not need all the liquid. Remove form heat and season with the salt and pepper.

 

 

 

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