"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Kevin's Risotto Recipe

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This recipe for Kevin's Risotto, by , is from Robyn's Graduation Cookbook, 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!

Contributor:  
Contributor:  
Kevin Vincent

Category:
Category:

Ingredients:  
Ingredients:  
All of these quantities are approximate. I actually just eyeball everything except the amount of rice.

1 tablespoon of butter

1 tablespoon of olive oil

of a small onion, or more if you really like onion, chopped very fine

2 large cloves of garlic, minced

A glass of white wine. Italian wine is best. Don't use Chardonnay. And don't use any wine that costs less than $8.

1 cup of arborio rice. Some people say cannaroli rice is better than arborio for risotto but they are wrong.

32 oz. of free range, organic chicken stock. Maybe regular chicken stock is okay but you'll feel more virtuous if you use free range, organic chicken stock.

6 strips of bacon or more or less depending upon how much you like bacon. I think more bacon is always better.

20 spears of asparagus, with the woody bottom ⅓ to of each spear cut off and thrown in the compost. A compost bucket is a superior destination to the trash can for discarded vegetables. If Amanda grows the asparagus at home, then you can harvest it when it is pencil thin and there won't be any woody bottom to discard. In that case, use the whole stalk. Chop the asparagus into one-inch pieces.

Shrimp in lieu of bacon and asparagus works well.

At least 10 cherry tomatoes, cut in half

Grated Parmesan cheese. As Amanda says "add more cheese for more goodness".

Directions:
Directions:
Melt the butter and olive oil in a large pot on the stove top set on medium to high flame until the butter/oil is sizzling. I think gas stove tops work best.

Stir in the onion and garlic with a long wooden spoon. Cook for a minute or so until the onion starts to brown.

Add the risotto and stir with the wooden spoon for a couple of minutes, but not any longer than that.

Pour half a glass of white wine into the rice. Stir with the wooden spoon until all the wine is absorbed.

If you are of legal age, drink the second half of the glass of wine. Add more wine to your glass and keep drinking while you continue cooking, if you are of legal age. If you are not of legal age, give the wine to your parents.

When the wine is all absorbed, add cup of chicken stock. Reduce the flame to a high simmer. Stir the pot. Keep stirring until the chicken stock is absorbed, then pour in more chicken stock.

Keep stirring, don't let the stock boil.

Pour in more chicken stock whenever the stock cooks off. Don't let the rice dry out or stick to the pot.

Keep stirring.

Add the asparagus after about 15 minutes or so.

Keep stirring and adding chicken stock. This recipe requires a lot of stirring.

Add the bacon at about 30 minutes or so.

Add the tomatoes just before you pour in the last of the chicken stock.

Keep stirring until the the rice has cooked down and all the liquid is gone. When it looks and tastes like risotto it's done.

Stir in Parmesan cheese Add more cheese for more goodness.

Remove from heat. Serve hot.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
2 hours, sometimes longer
Personal Notes:
Personal Notes:
Pepperidge Farm garlic bread goes really well with risotto.

All the times and quantities are approximate. I mostly just keep adding stuff and stirring the risotto until it is ready. My recipe always takes longer than the time given in the directions on the rice bags and other recipes.

Believe it or not, I pretty much made up this recipe from different risotto recipes I have tried over the years. Risotto is my favorite thing to cook.

 

 

 

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