I just did a team building cooking class at the Gray Goose Cookery,  and one of the things we made was risotto.  It was a huge hit, and I was asked to post the recipe.  I had posted this last winter with my Osso Bucco recipe, but I thought I would re post it as a single post as well.
Risotto is a wonderful thing – creamy, decadent, and only 160 calories per serving…. yup thats right – only 160 calories – and yet it tastes SOOOO fattening!  Throw some shrimp and spinach in it and you have a yummy main course for only about 250 calories per serving – and trust me, a serving will fill you up!
The trick to this rice is to keep stirring.  Yes, you will be chained to the stove for about twenty minutes, but get over it – the reward is totally worth it!  Do NOT make it like regular rice, and just add water, cover and forget it.  The stirring is essential to release the starches in the rice, which is what gives it it’s creamy consistency. 
I add shrimp, crab or lobster for a seafood risotto ( some peas or spinach as well )  or you can make mushroom risotto, veggie risotto – the combinations are endless, and delicious!  So stir away, and ENJOY!
Fool Proof Risotto
1 Shallot minced
3 Cloves garlic, minced
3 tbs butter
1 large can chix broth
3/4 cup Risotto rice
About 25 minutes of uninterrupted stove time, stirring!

Stir till liquid is absorbed
In a 3 qt sauce pan over medium heat, melt butter, and sauté garlic and shallots till translucent – do NOT brown! Add rice, stirring CONSTANTLY for about 2 minutes, till liquid is absorbed – again, do NOT burn!   A wisking tip – hold it like a pen, and use wrist action to stir in tight circles…. MUCH easier.
Time to add liquid
Finished consistancy
Add chicken broth about ½ cup at a time, stirring constantly with a wisk.  Only add more liquid when the prior batch is almost completely absorbed.  Should take about ¾ of the can, and about 40 minutes.  The trick to this is to stir CONSTANTLY – and only ad the liquid a little at a time. 
As it gets really creamy, taste occasionally to check doneness – should be firm, but not crunchy.
Bon Appetit!

Leave a Reply

Your email address will not be published. Required fields are marked *