& Pea Risotto
quite compares to a delicious and creamy risotto, particularly
since risotto happens to be a wonderful, naturally gluten-free
dish. For some reason there seems to be a lot of mystique behind
risotto. It is actually quite simple to make once you get the
hang of it. There are many different variations of this classic
dish, but they all start with the same basic recipe and then finish
with different garnishes or cheeses. After you have made risotto
a few times you will be amazed how easy and fun it is (and not
to mention delicious) to make your own unique creations.
- 1-1/2 Tablespoons
- 2 garlic
- 1/2 cup
onion, finely chopped
cup Arborio rice, uncooked
- 1/4 cup
dry white wine
- 4-5 cups
gf stock (chicken, beef, fish or vegetable)
- 1/2 cup
Parmesan cheese, freshly grated (optional)
Tablespoon unsalted butter
and freshly ground black pepper to taste
have found that it works best to use a pan with a fairly large
bottom surface area and somewhat deep sides (maybe 3-4 inches
deep). The larger surface area helps when you are cooking the
risotto and seems to speed up the process slightly. Heat the olive
oil in the pan over medium heat. Add the garlic and onions and
sauté until tender, about 3-4 minutes. In a separate small
saucepan, heat the broth over medium-low heat.
the rice to the pan and stir until the rice turns somewhat translucent.
Add the wine and stir until the alcohol vapors cook off. This
will give the rice a wonderful flavor when it is done.
1 cup of stock to the rice mixture and stir constantly until the
liquid is completely absorbed by the rice. Keep adding stock,
a cup at a time, in the same method as the first, until all the
liquid is absorbed by the rice. By the time you finish with the
final cup of stock the rice should be al denté (tender,
but with a slight bite to it). The consistency of your risotto
at this point should be a lovely creamy mixture. To finish the
risotto, add the parmesan cheese and stir until completely incorporated.
Just before serving, stir in the butter. Season to taste with
salt and freshly ground black pepper.
with Tomatoes & Herbs
parmesan cheese is optional. You may want to try different cheeses
to give your risotto different flavors or characteristics or you
may even want to omit it all together. Step three is where you
may want to introduce herbs, mushrooms, roasted garlic or other
variations. At this point the risotto is still taking on the wonderful
flavor of the stock so it is a great point to add any variations.
And finally, dont forget to add the butter at the very end.
This adds a great dimension to the risotto, giving it just the
perfect creaminess and richness it deserves!
month weve created 3 delicious risottos in addition
to the basic risotto listed above; Crab
& Shrimp Risotto, Shrimp
& Pea Risotto and
Risotto with Tomatoes &
them out or create your own unique risotto for a very satisfying