Creamy Rissoto
I grew up in a home with a pot of rice as a constant part of my culinary experience. Now I tend to shy away from it in search of sides with more nutritional value, such as quinoa. I do from time to time, however, enjoy a nice warm risotto with a creamy sauce.
Risotto is made with a short grain rice called Carnaroli , Vialone Nano or Arborio in Italy or Arroz Bomba in Spain. A long grain rice will not work in this recipe because it does not absorb the flavors or “come together” in the same way as the short grain varieties. This recipe features simple Italian Herbs and a light but creamy texture.
Ingredients:
- 2 cups water or chicken stock
- ½ cup milk (or unsweetened almond milk for a dairy free version)
- ¾ cup short grain rice
Chicken and Creamy Risotto for cold winter days
- 2 tablespoons chopped white onion
- 2 garlic gloves minced
- 1 tablespoon chopped basil
- 1 tablespoon chopped Italian parsley
- 1 tablespoon chopped thyme
- ½ cup chopped mushrooms (I a mix of white button and shiitake)
- 2-4 tablespoons parmesan cheese
- salt and pepper to taste
- 3 tablespoons olive oil
1. Bring water/chicken stock and milk to a boil in a separate pot. While you are waiting for it to come to a boil, move onto step 2 and 3.
2. In a medium sized pot, add 1 tablespoon olive oil, garlic onion, mushrooms and basil, thyme and parsley. Sauté on medium to high heat until the onion are translucent and mushrooms are tender.
3. Remove the mushroom mixture from the pot leaving. To the same pot add the remaining oil and add the rice to toast it until it has a nutty scent (about 5-7 minutes). Be sure to stir constantly.
4. Your water/stock and milk should be boiling now. Reduce heat to low. The pot with the rice should be hot. Now add half of the water/stock and milk mixture to the rice.
5. Reduce heat of the rice to a simmer and add the mushroom mixture back to the rice.
6. Stir the rice every 2 minutes to prevent sticking. Every 4 minutes (or less, depending on how fast the rice is absorbing the liquid) add about ¼ cup more of the liquid stirring the risotto as you add. This will continue for about 25-30 minutes.
7. When rice is cooked all the way through add the parmesan cheese and pepper. Stir and add the salt (usually you will not need a lot of salt since the parmesan is salty).
8. Let stand 1-2 minutes for sauce to thicken and serve as soon as it is finished. I like to sprinkle it with a little bit of parsley when it is served.
This is one of my winter time favorites and once you make your first risotto you will be hooked. Enjoy & let me know what you think in the comments section.
