This recipe, from Cottage Living magazine, was REALLY yummy and very simple, if you follow the directions closely. Risotto is pretty easy to make, but can’t be rushed and must be served RIGHT AWAY. It doesn’t travel well and leftovers lose a lot in consistency. So, make it when you’re not in a rush and 10 – 15 minutes won’t make a difference in what time your dinner hits the table and plan for the exact amount that you need; don’t make extra to plan for leftovers (although leftover cooked meats and some vegetables are great to use in risotto).
We sliced the chicken thighs up into bite-sized pieces and piled them on top of the risotto, rather than leaving them whole. I also shaved some parmesan (use your vegetable peeler) to make a fun garnish. Look at those lovely little white crispy flakes in the cheese; that’s my FAVORITE part! Love that CRUNCH when you bite.
This had delicious, herby flavor (I used oregano, instead of marjoram, because my marjoram plant is REALLY small) and a delicious, tangy sweetness (from the onions and the balsamic vinegar).
Next time that I make this (and there will be a next time, because it was a hit with everyone), I will add more arugula. If your family doesn’t care for arugula, you could use spinach, instead, but the arugula flavor is very mellow and unobjectionable in this; I think that kids that don’t normally eat arugula when it’s raw (like mine) would still eat this.
First, I am glad to see you back. Second, I must admit, I have never tried to make a risotto, there, I said it. I think I will try this recipe sometime this week though. I made your favorite pork tenderloin, and it is a HUGE hit in our house, in fact tonight I am making it for friends that I do a dinner share with. While I make them your favorite, I am going to be making the other one you guys really like, the one wrapped in bacon. OH BABY how I LOVE bacon!
Oh, Trish, don’t be afraid of the risotto! It’s REALLY easy. Just do this:
1) Ya gotta use the right (arborio or carnaroli) rice, a heavy pan and a long-handled wooden spoon.
2) Just like in “Finding Nemo”: Instead of “just keep swimming”, it’s “just keep stirring”.
3) Keep the stock warm (but not boiling) in a separate pan and pour it into the cooking risotto a little bit at a time. Stir it in to combine and don’t add more until the previous cupful has been almost completely absorbed.
4) The only way to REALLY tell if the rice is cooked all the way is to taste it. When you’ve added almost all of the stock that the recipe calls for (before you add the last 1/2 cup or so), grab a spoon and taste a grain or two of the rice. If it’s not done yet, it will be totally obvious to you and just add more stock, a little bit at a time and continue to cook, slowly, while stirring, until it tastes “right”. You’ll know. Of course, use a clean spoon each time you taste. It’s done when the rice is tender and soft (but not mushy) and there’s a nice, creamy “sauce” around it. The risotto in my photo was actually a little “thick” – it can be anywhere from the way I made it to almost a “soup”, but I usually like it somewhere in between.
One you get the hang of it (and it’s not hard, I PROMISE!), you’ll love making it. It’s easy and is very kid-friendly, plus is very filling and can be adapted to use any kind of leftover meats or veggies that you might have around (rotisserie chicken? zucchini? carrots? Throw ’em in there!). It’s a great one-dish meal, especially as the weather starts to get cooler (what’s the weather like in Korea now?). The only bad thing is that it will take up 2 of your stove burners, and you have to be close by (pretty much at the stove the whole time) as it cooks, so you want something like salad (that can be prepared as you are on hand to stir, and doesn’t need a burner) to go with it. Fortunately, you can slide veggies in it so that you don’t even NEED any sides. Please try it soon and let me know how it goes. Here’s another good one:
http://www.epicurious.com/recipes/food/views/FRIED-CORNMEAL-SHRIMP-WITH-BUTTERNUT-SQUASH-RISOTTO-240105
Oh – and here’s one with BACON!!!
http://ifoundhappy.blogspot.com/2008/06/grilled-chicken-thighs-and-mushroom.html