CarbonStated

It’s time to grow up and enjoy the finer things in life. Keystone light was fine in college but you’re an adult now. Show your class and sophistication by whipping up delicious foods with ease. Enter Risotto, the loud mouthed Italian brother of steamed white rice. It isn’t difficult to make but it will require some patience (30 minutes worth). 

Here is a sample recipe. Make it a few times and feel free to experiment.

Ingredients:

1 cup Arborio Rice

2 tablespoons olive oil

1/2 cup dry white wine

4 cups chicken (or vegetable) broth

1/4 cup water

1/2 cup diced white onion

3/4 cup Parmesan cheese

handful of sliced mushrooms

1.  Add the olive oil and onions to a large saucepan. Cook on medium heat for about 4 minutes.

2.  Add the rice and stir, making sure all the rice is coated with the oil. Cook rice until edges turn semi translucent.

3.  Add the white wine, stir and let the rice absorb it completely.

4.  Add the broth a 1/2 cup at a time. Stir occasionally and wait until the rice absorbs the broth before adding the next 1/2 cup (should take about 3 minutes per 1/2 cup).

5.  After 2 cups of broth have been added, stir in the mushrooms (or asparagus and lemon zest) with a 1/4 cup of water, wait until absorbed and then continue to add the remaining 2 cups of broth 1/2 cup at a time.

6.  After all the broth has been absorbed (should take roughly 30 minutes), remove from the heat and stir in the cheese. Salt and pepper to taste.

It’s that simple. Serve with some Tilapia and you are bound to get _____ (insert verb here). Substitute vegetable broth for chicken broth and make a vegetarian happy.