Friday, May 8, 2009
If you have 30 minutes, you can have great risotto.
You can add almost anything that you like to customize.
Here is what I did
1 cup Arborio rice
2 1/2 cups chicken stock hot on stove
2 Tbls olive oil
1/2 onion chopped fine
Sautee onion in olive oil until translucent then add rice and sautee for about 6-8 min slightly toasting the rice. Then, add 1/2 cup stock at a time. Stir until stock is soaked up and then continually add 1/2 cup until the rice has absorbed the stock. This will take about 20 minutes. Use a wooden spoon to stir the risotto. This will prevent the rice grains from breaking.
I added fresh peas. I shelled them while I was adding stock, and added them after the last bit of stock to slighlty cook them.
I added sauteed baby artichokes, spring onions and proscuitto.