Ken's Risotto - Fast & Yummy
You're going to need Arborio rice. If you don't use Arborio rice you'll wind up with rice pudding.
Take a pan, spay with vegetable oil then add 1/2 cup of Arborio rice on low heat.
Add 1/2 cup of chicken stock. Add 1/4 cup of water and 1/4 cup of thick cream.
Add a small amount of butter, a cinnamon stick and a few cloves. Grind on some fresh pepper and add a pinch of salt.
Boil carefully on very low heat, stirring often to make sure it does not stick or burn.
After a while switch the heat off. It will continue to cook. Test it. It should be just slightly firm and chewy.
If you want to make it look fancy sprinkle with chopped Parsley or Coriander. Use leaves only, discard the stems.
Serve as a side dish with almost anything.
Want veggies in your Risotto? Chop off the top tips of Asparagus and add them at the boiling stage, or slice in mushrooms. If you want fruit with your Risotto slice in some not quite ripe fresh mango. Don't use fully ripe mango, it will just go mushy. More creativity: when cooked throw on a handful of raisins, or one of my all time favorites, slice on some fresh figs.
Oh, I almost forgot, any Italian dish will benefit from adding some fresh shaved real imported Parmigiano Reggiano cheese. It's a given. How could I forget that?
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Content written and posted by Ken Abbott email@example.com
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