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Risotto

Date Added: Jan 22, 2011 Italian Appetizers
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Prep Time

5 mins

Cook Time

20 mins

Ready In

25 mins

Serving

1

*to adjust serving size click on "serving box".

Description

A wonderful simple risotto with Parmesan cheese, fresh herbs and roasted cherry tomatoes.


Ingredients

  • 2  Table Spoon(s) Olive Oil
  • 1
  • ½  Each Onion, finely chopped
  • 2
  • 2  Each Garlic Cloves, minced
  • 3
  • 1 1/2  Cup(s) Arborio Rice
  • 4
  • 3/4  Cup(s) White Wine
  • 5
  • 2  Quart(s) Chicken Stock, heated
  • 6
  • 2  Table Spoon(s) Butter, softened
  • 7
  • 3  Table Spoon(s) Parmesan Cheese, grated
  • 8
  •  To Taste Fresh Herbs, chopped (parsley, tarragon, thyme, oregano, basil)
  • 9
  • 2  Cup(s) Cherry Tomatoes, roasted, cut in half
  • 10
  •  To Taste Salt & Pepper
  • 11

Directions

    1. In a large saute pan, add oil on medium low heat
    2. Once oil is hot, add onions and garlic
    3. Sweat out until onions are translucent and soft
    4. Add rice to pan, stir to coat in oil
    5. Add white wine, increase heat to medium
    6. Ladle in 8 ounces of chicken stock, or enough to cover rice
    7. Stir constantly, once absorbed add more chicken stock
    8. Repeat this step until all of chicken stock is absorbed
    9. Melt in butter, stir
    10. Add Parmesan cheese
    11. If risotto is too thick for your liking, add more stock
    12. Add fresh herbs to taste
    13. Mix and taste to see if risotto is cooked enough, once al dente it is ready
    14. Plate up and place roasted cherry tomatoes on top
    15. Season with some salt and pepper
    16. Enjoy!

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