Ken's (fast) Risotto
Making a great Risotto takes time and quite a bit of skill. So here's a fast version that's still amazingly tasty.
Put a couple of splashes of olive oil in a pan and add a cup of Arborio rice.
Stir well and saute gently for a couple of minutes.
Add 1 cup of water, 1/2 cup of chicken stock and 1/2 cup of white wine and simmer. If you have any saffron throw it in. Simmer and stir as needed so it does not stick to the pan. If it starts to stick to the pan add a bit more liquid.
Season with a pinch of salt and some fresh ground pepper.
When the rice is cooked add 2 tablespoons of butter and a splash of fresh cream. Stir well and serve.
Tech Notes:
Use first cold pressed olive oil.
Saffron is expensive but you only need a small amount.
Content written and posted by Ken Abbott abbottsystems@gmail.com
Like this post? Please share it by clicking one of the share buttons below!