I made Risotto tonight for dinner, lovely, simple, some say time consuming, but not me. Today's was just mushroom risotto, served with sauted pork chops and corn. Simple, yes, but oh so good.
Serves approximately 4
5 cups chicken stock - simmering
2 tablespoons oil
1 garlic clove crushed
1 leek, white part only sliced
1 fennel bulb thinly sliced
2 cups Arborio rice
½ cup freshly grated parmesan cheese
To make the risotto
Heat the oil and garlic in a large heavy based sauce pan, add the leek, and fennel – cook over medium heat until slightly browned. Add the rice and stir for approximately 3 minutes, until translucent and smells kinda like popcorn.
Add the stock 1 cup at a time and stir constantly until the liquid is absorbed. Continue adding liquid ½ cup at a time until all the stock has been incorporated, and the rice is al dente. This will take about 30 – 40 minutes. Remove from the heat and stir in the cheese. Let cool slightly.
Note: you may omit the fennel and the leek and use a medium white onion. Risotto is very versatile, you can add mushrooms, asparagus, almost any vegetable about 5 minutes before it is done!