Tuesday, July 29, 2014


Kathleen has really gotten into making Risotto. It is SO good! This recipe is a great treat every once in a while!


2 cups Parmesan, Romano, Or Asiago Cheese (or A Mixture Of All Three) We used the green can
3 cloves (to 4 Cloves) Garlic
1/2 whole Large Onion
1 Tablespoon Olive Oil
1 Tablespoon Butter
1 pound Arborio Rice
7 cups (to 8 Cups) Chicken Broth
1 cup (to 1 1/2 Cups) Heavy Cream We used 3/4 cup Fat Free Half-and-Half
1 Tablespoon (to 2 Tablespoons) Chives, Chopped
Salt And Pepper, to taste

Grate 2 cups of cheese. Peel and finely dice 3 to 4 cloves of garlic. Dice ½ of a large onion.

Heat a large skillet over medium-low heat and add 1 tablespoon of Olive Oil. Then add 1 tablespoon of butter. Throw in the garlic and onion and sauté for a couple of minutes until the onion is translucent (Season with salt and pepper). 

Add 1 pound of Arborio rice and stir to coat the rice thoroughly. Adding 1 cup at a time, add 7-8 ounces of chicken broth that you've been warming on the stove, stirring constantly after each addition. As soon as it appears that the rice has absorbed each helping of broth, add in the next helping. Do not stop stirring. This process will take at least 20 minutes. Rice is done when it no longer has a hard bite.

When more of the broth is absorbed pour in 1 to 1 ½ cups of heavy cream. Next add the grated cheese and stir thoroughly. Add in plenty of fresh cracked pepper and about 1 to 2 tablespoons of chopped chives. Add salt to taste.

Beth's Addition: We decided to fry 6 slices of bacon to put on each individual serving. We then took out the bacon and sautéed some mushrooms, red onions, salt and pepper in the bacon grease. It would be delicious mixed in, but was equally good on top. Make sure to go easy on the salt if you do this addition, as the bacon is salty, as is the chicken broth.

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