This article brought to you by Prime Properties, The Real Estate Place and Lake Gregory Recreation.
By Victoria Heerschap
There are few side dishes more intimidating than risotto. Fear not! Mastering the art of risotto is totally achievable!
The key is in using warm chicken stock. Adding cold liquid to a hot, cooking rice will reduce the overall temperature of the dish with each addition, instead of maintaining a smooth, even heat as required. Make sure to taste and, if necessary, add some additional salt and pepper to your risotto before serving, because an under seasoned risotto is just a waste.
Risotto Recipe
Ingredients:
4 cups chicken stock
¼ tsp. dried thyme
Salt & pepper
1 tbsp. butter
1 shallot – minced
1 cup arborio rice
¼ cup frozen peas
¼ cup parmesan cheese – grated
Directions:
Put the frozen peas in a small bowl and cover with hot water. Set aside to thaw the peas.
Pour the chicken stock into a small pot and add the thyme and a big pinch of salt and pepper. Bring to a low simmer.
Melt the butter in a high-sided 12-inch skillet, then add the minced shallot and cook for 1 minute. Add the rice and toast over medium heat for 2 minutes.
Begin adding the stock, a ladle-full at a time. Cook, stirring occasionally, after each addition, until all of the liquid is absorbed before adding another ladle-full of broth. The risotto should simmer gently between additions, allowing the rice to slowly absorb the broth and get soft. If the liquid is being absorbed too rapidly, reduce your heat slightly.
Continue in this manner until all of the broth in the pot has been transferred and absorbed into the rice. The process should take approximately 25 minutes.
Strain and stir in the thawed peas, then stir in the parmesan. Serve immediately.
