Love, love, love Risotto!!
Made with an Italian short grain rice, known as Arborio, it is always satisfying and makes for a terrific first course. Amazing as a main meal with the addition of any other ingredients from herbs to Lobster.
And if there are left overs, it is perfect when made into small rice balls or Arancini. These golden fried rice balls are filled with Cheese and of course are ridiculously delicious. Look for the recipe soon!!
A good quality chicken stock always helps to elevate the flavors of any recipe and the Brodo recipe included below is the best all around, terrific stock recipe. But by all means save on time, because today convenience is paramount with our hectic lives. So using a store bought Organic Stock is always a good option.
6-8 cups Chicken Stock
1 Tablespoon Olive Oil
1 Small Onion
2 cups Arborio Rice
3 Tablespoons Butter
2/3 cup freshly grated Parmesan Cheese
Parsley (finely minced)
Heat the Chicken Stock up until just reaches a boil then bring it to a simmer.
In a heavy bottom pot, heat the Olive Oil then add the minced Onion. Sauté until translucent.
Reduce the heat to medium-low, add the Arborio Rice and stir to coat in the sautéed Onion.
Slowly, one ladle at a time, add the Stock stirring continuously to prevent it from sticking to the bottom of the pan.
Continue to add the Stock one ladle at a time, stirring in between each addition until the Arborio is slightly tender to taste.
If possible, have approximately 1/4 remaining Stock left. If not add Water to the pan as it is heating.
Remove Arborio from the heat and stir in, the remaining Stock, briskly until it is somewhat creamy.
Continue to stir vigorously, while adding the Butter, Cheese and Parsley.
Season with Salt and Pepper to taste.
Either use store bought stock or make one of your own Vegetable or Chicken stock for added flavor and perhaps add a little White Wine while sautéing the Onions. There are so many variations which will and new flavors to this basic recipe. Saffron, Wild Mushrooms, Vegetables, Artichokes, Asparagus, Endive, Lobster, Shrimp or any other ingredients that you prefer. This simple Stock (Brodo) is my go to recipe for all kinds of uses or just the best get better. Chicken soup!!
2 Tablespoons Olive Oil
2 Cloves Garlic (minced)
1 Medium Onion (minced)
3 Celery Stocks (chopped)
3 Carrots (chopped)
1/2 Fennel bulb (chopped)
1 inch piece of Ginger Root (sliced thin)
1 Whole Organic Chicken
4 quarts Water
2 teaspoons Turmeric
Fine Herbs (Thyme, Parsley, Rosemary)
3 Tablespoons Salt and freshly ground Pepper
In a large stock pot, heat the Olive Oil then add the Onions and Garlic, sauté them until translucent.
Add all of the chopped Vegetables and Ginger. Stir together. Cook over medium heat for about 5 min.
Add the whole Chicken, Turmeric, Fine Herbs, Salt and Pepper.
Bring to a boil and then reduce the heat to medium and allow cook for 1 ½-2hours.
When ready to use, either strain the Brodo for just a broth or dice the Vegetables and shred a bit of the Chicken meat for a healing soup.
Season to taste.
A go to, must have ingredient that is wonderfully nutritious and flavorful.