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Monday, October 26, 2009

Creamy, Dreamy Risotto


Ree from The Pioneer Woman and I seem to hold the same belief that a bit of heavy cream can go a long way in some dishes. As soon as I saw her risotto recipe I knew that I would have to make it.
It was creamy, and rich, and oh-so-satisfying. A small dollop of this stuff is PLENTY and the richness paired so nicely with the salad and fish I served along side it. Also, it should be mentioned that this risotto got quite a few compliments .

Creamy, Dreamy Risotto
adapted from here

  • 1/2 tbsp olive oil
  • 1/2 tbsp butter
  • 1 very small sweet onion, diced
  • 2 big cloves of garlic, minced
  • 12 ounces Arborio rice
  • 3 1/2 to 5 cups chicken stock (low sodium is best)
  • 1/2 to 3/4 cup heavy cream
  • 1/2 cup grated Asiago cheese
  • 1/2 cup grated Pecorino Romano cheese
  • salt and freshly ground pepper to taste
  • chives to garnish
  1. Heat olive oil in a large skillet over medium heat. Add the onion and garlic and saute until the onion is translucent.
  2. Add in the rice on top of the onion and garlic and stir to coat.
  3. Add in the chicken stock in 1/2 cup increments, stirring after each addition until the liquid is absorbed. Continue to repeat this step until the rice no longer has a hard bite to it. IMG_0220
  4. At this point you want to add the cream, cheese, and salt and pepper to taste. Stir to combine.
  5. Stir in chives and sprinkle a bit on top. Serve!


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