Our long term planning discussions for this blog involve tossing around a lot of ideas. One of them has been the creation of "How To" videos for subscribers. (Still just an idea in our heads.) When thinking of what we could do a demo of the first thing that popped into our heads was Risotto.
Not only do we like it. But we both make damn good risotto! Then again. Risotto is actually kind of hard to screw up. LOL. But still...My wife's tip? She buys Parmesan rinds. She'll grate what she can then just toss in the remaing rinds. Friggin' brilliant, decadent, move on her part.
Anyhow, here is a solid risotto recipe. Risotto is so versatile that you can riff and ad lib off this recipe with ease. So, my standard advice. Experiment. Use what you need to use up. And enjoy!
Ingredients
2 T Olive Oil
2 Small Onion, Chopped Fine
2-3 Cloves Garlic, Smashed
1/2 Bunch Italian Parsley, Chopped
1 Rib Celery, Minced
Kosher Salt and Ground White Pepper, To taste
1 Small Package of Mushrooms, Sliced
1 C whole milk
¼ C heavy cream
1 C rice
5 C vegetable stock
4 T Butter
1 C grated Parmesan cheese
Directions
Heat olive oil in a large, heavy bottomed, pot over medium-high heat.
Saute the onion and garlic in the olive oil until onion is tender and garlic is lightly browned.
Stir in celery, salt, and pepper.
Cook until celery is tender, then add the mushrooms.
Reduce heat to low, and continue cooking until the mushrooms are soft.
Pour the milk and cream into the pot, and stir in the rice.
Heat to a simmer.
Stir the vegetable stock into the rice one cup at a time, until it is absorbed.
When the rice has finished cooking
Stir in the butter, Parsley, and Parmesan cheese, and remove from heat.
Serve hot.
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