Almost Hands-Free Risotto
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3. Heat 2 Tbl butter (1 Tbl) in large Dutch oven over medium heat. When butter has melted, add onion and 3/4 teaspoon salt (3/8 tsp); cook, stirring frequently, until onion is softened but not browned, 4 to 7 minutes.
Makes 4-5 servings for a meal; twice that for side dishes
How to reheat: https://nomealnohealth.com/how-to-reheat-risotto/
INGREDIENTS (half-amounts in parentheses)
5 cups low-sodium chicken broth (2-1/2 cups)
1 ½ cups water (3/4 cup)
4 Tbl unsalted butter (2 Tbl), divided into 2 equal portions
1 large onion, chopped fine (1/2 large onion)
table salt
1 medium garlic clove, minced or pressed through a garlic press (1 small or medium clove)
2 cups Arborio rice (1 cup)
1 cup dry white wine (1/2 cup)
2 ounces grated Parmesan cheese (1 oz)
1 tsp juice from 1 lemon (1/2 tsp)
2 Tbl chopped fresh parsley leaves (1 Tbl)
INGREDIENTS (half-amounts in parentheses)
5 cups low-sodium chicken broth (2-1/2 cups)
1 ½ cups water (3/4 cup)
4 Tbl unsalted butter (2 Tbl), divided into 2 equal portions
1 large onion, chopped fine (1/2 large onion)
table salt
1 medium garlic clove, minced or pressed through a garlic press (1 small or medium clove)
2 cups Arborio rice (1 cup)
1 cup dry white wine (1/2 cup)
2 ounces grated Parmesan cheese (1 oz)
1 tsp juice from 1 lemon (1/2 tsp)
2 Tbl chopped fresh parsley leaves (1 Tbl)
salt and pepper
(optional) 2 Tbl chopped fresh chives (1 Tbl)
(optional) 2 Tbl chopped fresh chives (1 Tbl)
For mushroom risotto:
12-16 medium criminal mushrooms, chopped (6-8 mushrooms)
1/2 tsp mushroom powder (1/4 tsp)
2 additional Tbl butter, or 1 Tbl butter and 1 Tbl vegetable oil (total 1 Tbl fat)
INSTRUCTIONS
Notes: This recipe does not employ the traditional risotto method; the rice is mainly stirred for 3 minutes toward the end of cooking instead of constantly throughout. This more hands-off method does require precise timing, so we strongly recommend using a timer. The consistency of risotto is largely a matter of personal taste; if you prefer a looser texture, add extra broth in step 4.
1. Bring broth and water to boil in large saucepan over high heat. Reduce heat to medium-low to maintain gentle simmer.
INSTRUCTIONS
Notes: This recipe does not employ the traditional risotto method; the rice is mainly stirred for 3 minutes toward the end of cooking instead of constantly throughout. This more hands-off method does require precise timing, so we strongly recommend using a timer. The consistency of risotto is largely a matter of personal taste; if you prefer a looser texture, add extra broth in step 4.
1. Bring broth and water to boil in large saucepan over high heat. Reduce heat to medium-low to maintain gentle simmer.
2. If using mushrooms, melt butter/heat oil and sauté chopped mushrooms in Dutch oven, removing them before next step, and setting aside until later.
3. Heat 2 Tbl butter (1 Tbl) in large Dutch oven over medium heat. When butter has melted, add onion and 3/4 teaspoon salt (3/8 tsp); cook, stirring frequently, until onion is softened but not browned, 4 to 7 minutes.
4. Add garlic and stir until fragrant, about 30 seconds.
5. Add rice and cook, stirring frequently, until grains are translucent around edges, about 3 minutes.
6. Add wine and cook, stirring constantly, until fully absorbed, 2 to 3 minutes.
6. Add wine and cook, stirring constantly, until fully absorbed, 2 to 3 minutes.
7. Stir 5 cups (2-1/2 cups) hot broth mixture into rice; add mushroom powder if using; reduce heat to medium-low, cover, and simmer until almost all liquid has been absorbed and rice is just al dente, 16 to 19 minutes, stirring twice during cooking.
7. Add 3/4 cup (3/8 cup) hot broth mixture and stir gently and constantly until risotto becomes creamy, about 3 minutes.
7. Add 3/4 cup (3/8 cup) hot broth mixture and stir gently and constantly until risotto becomes creamy, about 3 minutes.
8. Stir in Parmesan--and sautéed mushrooms if using--then remove pot from heat, cover, and let stand 5 minutes.
9. Stir in remaining 2 tablespoons butter, lemon juice, parsley, and chives; season with salt and pepper to taste. If desired, add up to ½ cup remaining broth mixture to loosen texture of risotto. Serve immediately.
See Note above for reheating....
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