Garlic & Rosemary Risotto
Posted: Fri Dec 11, 2009 6:10 pmRisotto is rather versatile and awesome to cook with 
Here is one of our faves
Garlic & Rosemary Risotto
Ingredients:
3 tbsp Unsalted butter
1 tbsp Extra Virgin Olive Oil
1/2 c finely chopped onion
2 cloves finely chopped garlic
1 cup Risotto
4 cups Warmed Chicken stock
1-2 tbsp Rosemary
Process:
Place Chicken stock in a saucepan with lid, heat over medium until heated through, simmer with lid on while preparing Risotto.
In a 3 quart heavy bottom saucepan melt 1 tbsp unsalted butter and olive oil, add onions and garlic, saute on low, until onions are translucent but not brown
Add one cup of uncooked risotto and stir to coat with mixture saute for about 2 minutes, being careful not to allow the risotto to brown. Add 3/4 cup of heated chicken stock, stir until absorbed and repeat process.... The risotto will begin to take on a creamy texture as it cooks, this is normal as the starch is released. This process will take approximately 25 minutes or so. It will be aL dente... or slightly firm but no longer crunchy in texture when done.
When texture is reached, add 2 tbsp of unsalted butter and 3 sprigs of rosemary (pulled from stem) or 1 - 2 tbsp dried rosemary (I grow my own, the dried version either from your home garden or store bought is less flavorful but will do during winter months)
Serves 4 or 5
Enjoy!!!
For a slightly different flavor, use roasted garlic instead of fresh
Here is one of our faves
Garlic & Rosemary Risotto
Ingredients:
3 tbsp Unsalted butter
1 tbsp Extra Virgin Olive Oil
1/2 c finely chopped onion
2 cloves finely chopped garlic
1 cup Risotto
4 cups Warmed Chicken stock
1-2 tbsp Rosemary
Process:
Place Chicken stock in a saucepan with lid, heat over medium until heated through, simmer with lid on while preparing Risotto.
In a 3 quart heavy bottom saucepan melt 1 tbsp unsalted butter and olive oil, add onions and garlic, saute on low, until onions are translucent but not brown
Add one cup of uncooked risotto and stir to coat with mixture saute for about 2 minutes, being careful not to allow the risotto to brown. Add 3/4 cup of heated chicken stock, stir until absorbed and repeat process.... The risotto will begin to take on a creamy texture as it cooks, this is normal as the starch is released. This process will take approximately 25 minutes or so. It will be aL dente... or slightly firm but no longer crunchy in texture when done.
When texture is reached, add 2 tbsp of unsalted butter and 3 sprigs of rosemary (pulled from stem) or 1 - 2 tbsp dried rosemary (I grow my own, the dried version either from your home garden or store bought is less flavorful but will do during winter months)
Serves 4 or 5
Enjoy!!!
For a slightly different flavor, use roasted garlic instead of fresh
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