Risotto Bravo Food
RISOTTO BRAVO!
This risotto is a main dish meal! Meat, veggies, and rice! I love risotto as a side, but this is hearty enough for an entire meal! Originally posted by Mrs. Peter Davison in the Edgewood Cooks cookbook, but this version has some alterations by me.
Provided by breezermom
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Bring wine to a boil in a small saucepan; stir in dried mushrooms. Remove from heat and set aside.
- Bring chicken broth to a boil in a large saucepan; cover, reduce heat to low, and keep warm.
- Saute onion in olive oil in a Dutch oven over medium heat, stirring constantly, until tender. Add minced garlic and cook for 30 seconds. Add rice; cook, stirring constantly, 2 minutes. Add 1 cup reserved chicken broth; cook over medium high heat, stirring constantly, until most of the liquid is absorbed. Continue adding the chicken broth, 1 cup at a time, and cook, stirring constantly, until 4 cups of the chicken broth have been added and absorbed.
- Add reserved mushroom mixture, chicken, and tomatoes. Continue adding chicken broth, 1 cup at a time, and cook, stirring constantly, until the mixture is creamy and the rice is tender. (The entire process should take 30 to 35 minutes). Stir in salt and pepper to taste. Sprinkle with Parmesan cheese. Serve immediately.
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- Add the olive olive, onions and garlic to a steel, cast iron or aluminum pan and set in a hot oven for a few minutes. Don’t burn the garlic.
- Add the rice, and stir to coat the rice with the olive oil. Return the pan to a hot oven for a few minutes to saute the rice. Do not let the rice turn brown.
- Add 2 cups of the stock and the wine to the rice and stir the mixture. Return the pan to the oven. The technique with Risotto is to continue to stir the rice and to keep the mixture wet with stock — this allows the rice to absorb the liquid, and the liquid to mix with the rice’s starch to become creamy.
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