Thursday, March 5, 2009

man, risotto is needy

there are many things that i have yet to make. most of these things are either labor intensive or take way too long. examples: a whole turkey, fresh pasta, and until last night, risotto.

i bought a pack of arborio rice at the store about a month ago, thinking that i would take a stab at it one night when i had some extra time. unfortunately, i didn't get that extra time until a month after it was purchased, but no matter. it was all good. i still had some leftover homemade stock, so i decided that this would be a great way to use it. since i'm still on my "don't be a fatass" plan, i was looking for a way to make it with minimal amounts of (read: no) cheese. also, i didn't have any cheese left in my place and was too lazy to go to the store to get any.

surprisingly, the risotto didn't even need the cheese! it still turned out super creamy and delicious. i added lots of pepper and some lemon juice to cut the extra richness of it and came up with something that i will definitely make again. it's even healthy, so you don't have to feel guilty eating it! guilt free risotto - i think my life is complete. if you decide to make this (which i recommend), just make sure you have a good book to read while you're stirring, because you will be hovering above your stove for at least 30 minutes making sure your risotto is cooked just right. (it sounds like a nightmare boyfriend.)

i've named this risotto in honor of the book i was reading:

harry potter's risotto of secrets (and by secrets, i mean it has no cheese!!!)
4-6 cups chicken stock
2 tbsp olive oil
1 small onion, chopped
2 cloves of garlic, minced
1 cup of arborio rice
1 bundle of asparagus, tough stems removed and chopped into 1/2 inch pieces
1 can of artichoke hearts, chopped
2 carrots, shredded
1 lemon
salt & pepper

pour the stock into a pot and bring it up to a low simmer. keep it heated throughout the process, but don't let it go crazy boiling.

in a deep pan (i used my deep skillet), heat the olive oil over medium-low heat. add the garlic and onions and sweat them, being careful so they don't start browning. if they do, knock back the heat. when the onions are translucent, add the rice and coat in the oil. cook for 1-2 minutes, until the rice is lightly toasted.

once the rice is toasted, add 1/2 a cup of the heated stock. stir the stock into the rice and continue stirring until the stock is absorbed. when all the liquid has been absorbed, add another 1/2 cup of stock and the asparagus. remember the stir the rice frequently. (if you don't...i'm not sure what will happen, but i bet it won't be as good as mine. so listen!) once the liquid is absorbed, add another 1/2 cup of stock. repeat until the risotto is a nice, creamy consistency. it will take between 30-45 minutes. about halfway through the process, add the artichoke hearts & season the mixture with salt & a good amount of pepper. when the risotto is about ready, add the carrots and zest & juice of the lemon. test the seasonings and see if it needs more salt & pepper.

enjoy the healthy, creamy goodness!!

1 comment:

  1. I had never eaten Risotto before and I really enjoyed this dish. Plus it forced me to eat vegetables. If Risotto had hands I would high five it in approval.