Hey everyone… I hope all is well in your little neck of the woods. It’s GREAT here. Being busy just got a whole lot busier. The countdown through the holidays has begun and busy, busy, busy. Lol. Nevertheless… I have a great recipe to share with you today, Creamy Risotto.
This is one of my favorite side dishes as it is buttery, creamy, and oh so yummy. Here we go…
First, we are going to start with a little butter and oil in a pan.
Add one cup of arborio rice and toast for 2 – 3 minutes.
We are going to season it up a bit. Add one Tbs onion onion…
And then a Tbs of garlic garlic.
Such wonderful flavors. The Tbs of onion onion equals 6Tbs of fresh onion and for this recipe that’s about what you want. With the garlic garlic, one Tbs equals 3 cloves of fresh garlic. It’s just enough to let you know that it’s there but not too much to knock you over. Lol.
Now, the key to creamy risotto is to add chicken stock, one cup at a time, constantly stirring.
Let it simmer and stir…
You are going to do the “put a cup of chicken stock in, simmer, and stir until absorbed” four times. This process will take about 20 – 25 minutes. Trust me, it’s worth it.
Once done, put in a bowl and add two Tbs butter and a quarter cup of parmesan cheese.
Now, doesn’t that look delicious?
I served it up with some Vidalia Chicken and beans. Everyone LOVED it!
To your abundance, my friends.
The Tastefully Simple guy
P.S. For more great recipes, check out http://www.johnbokin.com