Risotto

Here's my easy-ish recipe for risotto. This is a recipe you don't let sit and cook while leaving the kitchen, you need to be stirring constantly to get the best risotto results.

Ingredients:
3 to 4 cups chicken broth
4 tablespoons unsalted butter
1 medium onion, finely chopped
1 clove garlic, minced
1 1/2 cups Arborio rice
1 cup dry white wine, such as Sauvignon Blanc
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup grated Parmesan, plus more for serving

Directions:
1.In a medium saucepan, bring the broth to a simmer and keep warm over low heat.
2.In a separate medium saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and garlic and cook, stirring with a wooden spoon, until the onion is transparent, about 5 minutes. Add the rice and cook, stirring, until it is well coated with the butter but not browning, you're only toasting at this point, about 2 minutes. Next, add the wine and simmer gently until all the liquid is absorbed into the rice, 3 to 5 minutes, stirring occasionally.
3.Ladle 1/2 cup of the warm broth into the rice mixture and simmer, stirring occasionaly, until the broth is absorbed. Repeat, adding 1/2 cup of broth at a time, until the rice is cooked through but still firm, 20 to 25 minutes total, consistancy should be creamy, not flakey and broken. A normal ladle is about a 1/2 cup, by the way.
4.Add the remaining butter and the salt, pepper, and 1/2 cup of Parmesan. Stir to incorporate. Adjust seasoning with more salt and pepper to taste. Serve immediately, topping with additional Parmesan.

And there you have it! If you want to add specific ingredients, such as peas, asparagus, mushrooms, add them between step 3 and 4. Frozen peas, sauteed asparagus cut into the size of peas, dried mushrooms reconstituted and chopped, lobster, many options remain. Most important, have the risotto made to your desired liking, then add the additional ingredients to make your unique risotto and wow your guests!

Bon appetit!

Asian Style "Fried Rice"

I have a great "fried rice" recipe, that isn't really fried, but so tasty!! Very simple as you will find.

Ingredients

2 1/2 cups chicken broth (Kitchen Basics is my preferred)

2 eggs (beaten)

1 cup Mahatma Brown Rice

1/2 cup frozen peas and carrots

1/2 sliced green onions/scallions

2 Tbsp. soy sauce

1 Tbsp. sesame oil

1 tsp. minced garlic

Ground Pepper

Directions

First, in a small-medium sized pot, begin boiling chicken broth. Once at a boil, add rice, put on lid, and sit about 45 mins, until liquid is absorbed, stirring occasionally. Once you have fluffy cooked rice, turn off pot and remove from heat.

Heat a medium-large skillet on med-high heat, add in oil. Once skillet heated through, add in green onions and garlic, do not let the garlic burn, turn down heat if needed.

Once scallions and garlic sauteed, add in carrots and peas, soy sauce and pepper, stir all ingredients together to be immersed with soy sauce, onions and garlic. Next add beaten eggs, as if you are making an omelette, covering all ingredients with egg. Let sit 1 minute to firm a little, then begin stirring as if to make scrambled eggs, making sure all egg is cooked, and ingredients incorporated with the egg.

Adding the rice, if 1 cup of rice is too much for the skillet, start adding a little at a time to the skillet, making sure egg and veggies are throughout the rice. Once you have your desired amount, add a bit more soy sauce if preferred, and there you have it, your healthier version of "fried rice", and it tastes great! My husband loves this, and always goes for seconds.

Bon appetit!