I was at my folks' the other night for dinner, and Mom wanted to make risotto as a side dish, so I did it for her.
Here's what I did. Sorry, no photos!
• Half an onion, minced. (or shallots, or leeks, or scallions, or a linear combination thereof)
• 2 Tbp butter + 2 Tbp olive oil.
• 1/2 - 3/4 lb mushrooms, sliced
• 1 1/2 cups rice (Arborio is nice, but hardly necessary; Mom had jasmine rice, which worked very, very nicely.)
• 1/2 cup wine
• 3-4 cups chicken stock
• Salt & pepper to taste
Saute onion in oil + butter a couple minutes till tender.
Add mushrooms and saute 5-8 minutes until tender. Season with salt and pepper.
Add rice and stir well, coating it with the oil + butter and until it appears opaque.
Add wine. Stir well. Add stock by 1/2-cupfuls and stir frequently. As the stock evaporates, add more until the rice is cooked and has absorbed the liquid. Test for seasoning.
Wednesday, February 10, 2010
Dave loves to eat, and cook, and feed his family and friends. Thankfully Dave's family and friends like to eat what he cooks. Dave has achieved the Great American Dream -- suburban banality. He cooks from his modestly appointed kitchen in the leafy suburbs of Delaware County, Pennsylvania, a stone's throw from Philadelphia. Stop by for dinner. Or lunch. Or breakfast.