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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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If you're lucky enough to live in San Diego County, you know our friend Sam Zien, The Cooking Guy. Sam's TV show is my weekly laughter therapy, and his quick & easy recipes come along as a bonus. The series is filmed in Sam's home kitchen with Haley the dog underfoot and an occasional kid or neighbor wandering in. Here's Sam's version of risotto, and I totally agree with his comments. I've been making micro risotto for years, and Sam gives us a new, equally elementary spin. Sam’s comments: The thing that makes risotto a pain in the ass (oops, can I say ass?) is that you have to baby-sit it by stirring, stirring & stirring. My recipe is not traditional, but it's also not a pain in the ass. Give it a whirl. NOTE: Go to to share the fun watching Sam make this recipe and others. (Click on video at the bottom of his home page. ) We LOVE you, Sam. Ingredients:
1 tablespoon olive oil |
1 teaspoon butter |
2 tablespoons onions, diced (i use shallots) |
1 garlic clove, crushed |
1 cup arborio rice |
1/2 cup vermouth |
2 cups chicken broth |
1/2 cup whipping cream |
3 tablespoons butter |
1/2 cup parmesan cheese, grated (or finely shredded) |
Directions:
1. Heat oven to 350.
2. Saute onion and garlic in oil and 1 teaspoon of butter until softened.
3. Add rice and stir until it has absorbed all the oil and butter.
4. Add vermouth and cook for another minute or two.
5. Stir in broth and cream, mix well and bring to a boil over high heat.
6. Remove, cover and place in the oven for 18-25 minutes.
7. Remove from oven and stir in the remaining 3 T. butter and parmesan.
8. Drizzle lightly with extra virgin olive oil and sprinkle with a little more parmesan and freshly cracked pepper.
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