This is a yummy recipe from Ina Garten. It's an easy way to make risotto that is especially good for entertaining since you can just pop it in the oven and tend to your guests.
1 1/2 C. Arborio rice
5 C. simmering chicken stock, divided
1 C. freshly grated Parmesan cheese
1/2 C. dry white wine
3 T. unsalted butter, diced
2 t. kosher salt
1 t. freshly ground black pepper
1 C. frozen peas
Preheat the oven to 350 degrees.
Place rice and 4 cups chicken stock in a Dutch oven. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from oven, add remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously 2 to 3 minutes, until rice is thick and creamy. Add peas and stir until heated through. Serve hot.
Optional: Substitute 1T. white truffle oil for one of the teaspoons of butter.
1 1/2 C. Arborio rice
5 C. simmering chicken stock, divided
1 C. freshly grated Parmesan cheese
1/2 C. dry white wine
3 T. unsalted butter, diced
2 t. kosher salt
1 t. freshly ground black pepper
1 C. frozen peas
Preheat the oven to 350 degrees.
Place rice and 4 cups chicken stock in a Dutch oven. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from oven, add remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously 2 to 3 minutes, until rice is thick and creamy. Add peas and stir until heated through. Serve hot.
Optional: Substitute 1T. white truffle oil for one of the teaspoons of butter.
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