Food Friday – Classic Risotto

Mushroom and Sun-dried Tomato Risotto in a Copper Saucepan

During the cold winter months, we all turn to comfort foods to warm our soul. Instead of the standard gluten, fat and carbohydrate laden mac and cheese I like to kick up the sophistication a level with risotto. Risotto is made with Arborio rice and cooked in a way that makes it thick and sticky, not unlike mac and cheese, but with more complexity. It can be augmented with so many healthy vegetable add-ins like this Mushroom and Sun-dried Tomato Risotto. Risotto still provides that warm, cheesy goodness that we crave in the cold months, but with a little more style and nutrition. Below is my basic risotto recipe which you can add all sorts of yummy things to.

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Basic Risotto Recipe:

1/4 cup olive oil
1/2 onion chopped
1 cup Arborio rice
1/4 cup of dry white wine
4 cups chicken or vegetable stock
2 tablespoons butter
1/4 cup grated Parmesan cheese

Heat olive oil in a heavy bottomed sauce pan and add chopped onion. Cook until onion is softened then add Arborio rice and stir until translucent. Add wine and stir until evaporated. Add one cup of stock and stir until absorbed. Continue to add stock one cup at a time. When nearly all the stock is absorbed, add vegetables and stir until stock is absorbed and vegetables are heated. Remove pot from heat and stir in grated Parmesan cheese and 2 tablespoons of butter; mix throughly, season with salt and pepper and serve. Garnish with greens or parsley and additional grated cheese.

Mushroom and Sun-dried Tomato Risotto in a Copper Saucepan

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Have a happy Friday! Keep warm and cozy!


About 1morecreative

Explorer of the creative side.
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2 Responses to Food Friday – Classic Risotto

  1. Aaron says:

    Risotto ❤

  2. Jeanne says:

    OMG, risotto– my favorite! 😀

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