Serves 6-8 as a side dish
1 teaspoon olive oil
1 medium onion, peeled and finely diced
2 cups Arborio rice
table salt
2 1/2 cups low sodium chicken broth
1 cup water
1/2 cup grated parmesiano-reggiano cheese
black pepper
Combine 2 cups of the chicken broth and the water in a medium saucepan and bring to a boil. Reduce the heat to low and cover. Meanwhile, add onions, olive oil, and 1/2 teaspoon salt to a large saucepan over medium low heat. Cover and cook, stirring occasionally, 8 to 10 minutes until the onions are softened. Increase heat to medium, add rice and cook, stirring frequently, until rice begins to look opaque around the edges, about 4 minutes. Add the remaining 1/2 cup of chicken broth to the pot and stir constantly until the liquid is mostly absorbed, 2-5 minutes. Add 3 cups of the hot broth/water mixture and simmer, stirring occasionally until the bottom of the pan is dry when rice is pulled back with the spoon, 8 to 10 minutes. Continue adding broth mixture 1/2 cup at a time, stirring frequently until each addition is absorbed; cook until rice is creamy and tender, about 10-12 minutes. Remove from heat and stir in cheese. Sprinkle pepper generously, and stir in. Taste and add salt as needed. Serve immediately
ROUND 2 RECIPE: Risotto Cakes
Leftover risotto does not reheat well - it turns gluey and sticky, which makes it perfect to turn into risotto cakes!
Makes 6 risotto cakes
1/2 recipe (about 1 1/2 cups) leftover risotto, cold
3 tablespoons olive oil
1 cup Japanese Panko breadcrumbs
Spread the breadcrumbs on a large plate. Divide the leftover risotto into 6 even balls, and flatten into 1/2-inch thick patties. Dip each risotto cake into the breadcrumbs and coat on all sides. Heat olive oil in a large skillet (cast iron if you've got it!) over medium heat until shimmering. Add the risotto cakes and cook 3-5 minutes per side until golden brown and heated through. Serve immediately.
1 teaspoon olive oil
1 medium onion, peeled and finely diced
2 cups Arborio rice
table salt
2 1/2 cups low sodium chicken broth
1 cup water
1/2 cup grated parmesiano-reggiano cheese
black pepper
Combine 2 cups of the chicken broth and the water in a medium saucepan and bring to a boil. Reduce the heat to low and cover. Meanwhile, add onions, olive oil, and 1/2 teaspoon salt to a large saucepan over medium low heat. Cover and cook, stirring occasionally, 8 to 10 minutes until the onions are softened. Increase heat to medium, add rice and cook, stirring frequently, until rice begins to look opaque around the edges, about 4 minutes. Add the remaining 1/2 cup of chicken broth to the pot and stir constantly until the liquid is mostly absorbed, 2-5 minutes. Add 3 cups of the hot broth/water mixture and simmer, stirring occasionally until the bottom of the pan is dry when rice is pulled back with the spoon, 8 to 10 minutes. Continue adding broth mixture 1/2 cup at a time, stirring frequently until each addition is absorbed; cook until rice is creamy and tender, about 10-12 minutes. Remove from heat and stir in cheese. Sprinkle pepper generously, and stir in. Taste and add salt as needed. Serve immediately
ROUND 2 RECIPE: Risotto Cakes
Leftover risotto does not reheat well - it turns gluey and sticky, which makes it perfect to turn into risotto cakes!
Makes 6 risotto cakes
1/2 recipe (about 1 1/2 cups) leftover risotto, cold
3 tablespoons olive oil
1 cup Japanese Panko breadcrumbs
Spread the breadcrumbs on a large plate. Divide the leftover risotto into 6 even balls, and flatten into 1/2-inch thick patties. Dip each risotto cake into the breadcrumbs and coat on all sides. Heat olive oil in a large skillet (cast iron if you've got it!) over medium heat until shimmering. Add the risotto cakes and cook 3-5 minutes per side until golden brown and heated through. Serve immediately.
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