This dish has been a hit in our family since Richard started making it. Adapted from my father's risotto recipe, we have yet to encounter someone who didn't gobble this up and go back for more!
A go-to for friends for its filling and delicious nature, you can do so much with this base recipe. Below is the base recipe for risotto, and then a few ways to zhuzh it up. All the additions use the base listed.
You'll need a saucepan and a medium pot for this recipe.
Risotto Base Recipe:
Ingredients (Serves 4)
1 cup of rice
1 whole yellow onion, diced
2 cloves of garlic, minced
2 tsp. garlic powder
2 tsp. paprika
3 tbsp. butter, unsalted
48 oz. of chicken broth
salt and pepper, to taste
Place butter, garlic, and onions in a medium pot on medium to medium-low heat. Cook until onions become translucent. While the onions cook, heat the chicken broth on low in the saucepan.
Once the onions are cooked to translucence, add the rice to the pot. Stir consistently for one minute.
Ladle in chicken broth, 2 ladles at a time, as the rice cooks. Ladle as the broth is absorbed into the rice, making sure the broth never accumulates enough to cover the rice.
When about 1/3 of the chicken broth has been ladled in, add the salt, pepper, and paprika.
Continue ladling the broth into the rice until gone.
3-Cheese Risotto:
Ingredients
1 Risotto Base Recipe (above)
1 cup Cheddar cheese
1/2 cup Parmesan cheese
1/2 cup 3rd variety of cheese, we often use Asiago
When the chicken broth has been ladled into the rice completely, slowly and gradually add the cheese, stirring and folding into the rice until evenly combined.
Mushroom & Brie Risotto:
Ingredients
1 Risotto Base Recipe (above)
1 cup Brie cheese or 1/2 a round
Baby Bella mushrooms, sliced finely or minced
Cook the mushrooms either in the oven on a baking sheet at 400 degrees or saute them in a pan on medium heat until tender. Fold mushrooms and their natural oils into the risotto mixture when the chicken broth has been fully ladled in and absorbed.
Mango Risotto
Ingredients:
1 Risotto Base Recipe (above)
2 mangoes, diced
When the chicken broth has been ladled into the rice completely, add diced mango into rice, folding until evenly combined.
Sausage, Squash & Pine Nut Risotto:
Ingredients:
1 Risotto Base Recipe (above)
3 Adele's Chicken Apple Sausages, sliced
1 half a butternut squash, peeled and diced
1/2-2/3 cup of pine nuts
Cook Adele's Sausage according to instructions in a separate pan. Add pine nuts when almost cooked to the desired level, with about 3-4 minutes left.
Bake butternut squash chunks in the oven at 425 degrees for 20 minutes or until golden brown on edges.
When the chicken broth has been ladled into the rice completely, add the cooked sausage and pine nuts, and squash, folding until evenly combined.
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