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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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A risotto recipe I found on the web. It was on a healthy eating segment on the NYTimes site, looks good. Ingredients:
6 -7 cups chicken stock |
2 tablespoons olive oil |
1/2 cup onion |
2 garlic cloves |
2 red peppers |
salt |
pepper |
1 1/2 cups arborio rice |
1/2 cup white wine |
saffron |
2 tablespoons parsley |
1/2 cup parmesan cheese |
Directions:
1. Bring stock to simmer and set aside. Mince onion, garlic and red pepper. Heat oil and add onion , cook until soft about 3 minutes. Add garlic, red pepper and 1/2 teaspoon salt, cook 8-10 minutes. add rice and stir until grains separate and begin to crackle. Stir in wine when evaporated stir in 1/2 cup chicken stock enough to cover rice. Should bubble slowly. Rub a generous of saffron into rice.
2. When stock is absorbed add another ladleful or two of the chicken stock, adding stock as rice dries. Continue doing this for about 25 minutes until rice is cooked but still chewy. When cooked add pepper and parmesean stir in a 1/2 cup stock and herbs. Remove from heat should be creamy if not add a little more stock.
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