Risotto, fast, easy and delish
Pour half a cup of rice into a pan. Arborio rice is the best for this dish.
Add a pinch of salt, fresh ground pepper, finely chopped fresh garlic, a few small pieces of cinnamon stick, a few cloves and a few snippets of procuitto de parma.
Add half a cup of water and half a cup of chicken stock. Boil on low heat stirring often.
Add a few small chunks of butter and a slash of cream.
Simmer until the rice is just tender. Switch off the heat and let it sit. Add a bit more butter and cream, grate on some fresh parmigiano-reggiano cheese and serve.
Content written and posted by Ken Abbott email@example.com