Friday, November 27, 2009
Elegant, hearty and easy to make, this risotto goes well with any kind of meat. I usually pair it with beef steak, as my husband likes a good piece of steak as often as possible.
Like any kind of risotto, make sure it is liquid in consistency when you take off the heat because it will harden and become more compact as it sits in your plate.
And of course, like with all types of risotto, it should really be served right away.
2 cups chicken stock or water
1 to 2 TBSP oil (use olive oil if you have)
1 to 2 garlic cloves, minced finely
1/2 cup Arborio rice
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 to 1 cup frozen peas
1/4 to 1/2 cup shredded cheese (use mozzarella if you have, otherwise go for mild cheddar)
Warm the stock/water and have it close by to pour over the rice when needed.
Heat a medium size saucepan and place the oil, garlic and cook for 1 minute or so on medium, then add the rice and cook for 2 more minutes.
Now ladle 1/3 of the stock/water and bring it to a bubble/boil.
Let cook on medium stirring occasionally, adding more stock/water as the rice becomes dry.
The cooking process should take anywhere from 20 to 25 minutes.
At the end stir in salt, pepper, peas and cheese.
Serve with your favorite meat, immediately.
If you are cooking this steak, pour the steak juices all over the rice.
I cooked the meat like HERE.
Posted by Cat at 4:33 PM