It's been a while and I have a recipe for you, MADE BY MOI. It's not very simple, nor is it quick so it is a meal you will have to constantly monitor and add water to. Nevertheless, here it is!
- 1.5 c Arborio Rice
- 2 tbsp. Butter
- Olive Oil (enough to coat the pan)
- 3/4c Onion (chopped)
- 3 Cloves of Garlic (chopped)
- 2 c Chicken Stock
- 1/2 c White Wine
- Pinch of Salt
- Pinch of Black Pepper
- 3/4 Green Bell Pepper (chopped)
- 1 tbsp Basil
- 1 tbsp Parsley
- 3/4 c Milk OR 1/3 c Heavy Cream
- 1/3 c Parmesan Cheese (or more, and any other grated cheese you may want to add)
*You can even add sour cream.
- Heat butter and olive oil on low-medium heat in a large, deep skillet.
- Add garlic and onion, stirring occasionally until softened.
- Add rice & coat evenly in the mixture.
- After about 2-3 minutes add a bit of the chicken stock (enough to cover the rice).
- Raise to medium heat- Stirring occasionally- Let simmer down.
- Stir in half the white wine and let it evaporate while stirring occasionally.
(see a pattern? STIR STIR STIR)
- Add more of the stock & simmer down, stirring occasionally.
- Add other half of white wine & simmer down, stirring occasionally.
- Stir in the basil & parsley.
- Then add the chopped green pepper.
- Continue to add chicken stock (simmer down each time and stir occasionally).
- STIRRING OCCASIONALLY!!!
- Bring back down to low-medium heat.
- Add pinch of salt and black pepper.
- Stir in milk bit by bit until the rice soaks up most of it.
- If the rice has not yet become soft/ready you may add the extra water or more if necessary, stirring occasionally until the rice becomes soft.
- Add parmesan cheese/other cheese and stir well (make sure it's nice and creamy).
- Remove from heat & serve.
*You must keep an eye on the pan and throughout the entire process you must remember to continue stirring.
*You may add any meat/seafood to this dish (I prefer to sauté shrimp in butter and add to my finished risotto).
|Finished product with shrimp....in my lovely little lunch bowl.|
It also doesn't look very creamy because it came right out of my fridge :( oops!
When I was making a fresh batch of this I forgot to take photos and basically only got two somewhat unattractive pictures with my phone. I didn't set it up to look pretty like they do in the restaurants but the consistent comment from every single person who has tried my risotto recipe is that it tastes amazeballs. Just saying.
See for yourself, try this long and somewhat complicated recipe of mine and let me know how it turned out.
[Remember if the rice is not yet cooked enough, don't let the water/stock/liquid level go too low or the rice will burn]