I must admit, risotto is one of my very favorite things to make. I love that it is a slow process. I love that there is wine and homemade chicken stock involved. I love that the risotto itself is like a blank canvas and that pretty much anything goes once you have arborio rice, wine and stock. No matter the season, the day of the week or the state of the refrigerator, there is always something in the house that will go into risotto.
Today I had one of my easy, multiple use and oh so tasty favorites on hand- a rotisserie chicken from the grocery. Almost every grocery store offers them and they are so incredibly tender and juicy. I have at least half a dozen quick and easy options for meals using a rotisserie chicken and risotto is definitely one of them. Tonight, seeing as #2 is in Mexico for spring break, I gave each of the littles a leg and used the breast meat for the risotto. It left me the rest of the chicken for another meal in the next day or so. (most likely a salad with chicken for lunch tomorrow or Saturday)
If you haven’t made risotto I suggest you give it a try. It is the perfect comfort food, you can add summer vegetables soon and it works as a side dish or main course. I’m also guessing it’s gluten-free! (but make sure to verify that rather than taking my word for it…)
Risotto- the base recipe
4 cups stock- chicken or vegetable
1/4 cup butter
1 Tbsp olive oil
4 shallots or 1 small onion finely chopped
1 1/2 cups arborio rice (you can use other risotto rice such as carnaroli, vialone nano, baldo or Calriso)
1/2 cup white wine
1 cup grated parmesan cheese (I also use pecorino)
sea salt and pepper
Heat the broth in a sauce pan and then keep it at a simmer.
Heat the butter and oil in a skillet over medium heat. Add the shallots or onion and cook until softened. Add the rice and stir with a wooden spoon until the grains of rice are coated. Pour in the wine and stir until it has been absorbed. Add one ladle of stock at a time, stirring until the stock has been absorbed. Continue to add the stock one ladle at a time, stirring continually. You may not use all of your stock as you want the rice to be firm (al dente) but creamy.
Once the rice is done, stir in your cheese. Voila! Risotto.
As far as adding vegetables is concerned, you can add things like peppers, zucchini, mushrooms, fresh peas, roasted root vegetables, spinach, kale, tomatoes, leeks, etc… My very favorite book- my go-to idea source is a little book called “risotto: 30 simply delicious vegetarian recipes from an Italian kitchen” by Ursula Ferrigno. I love all of the ideas and inspiration in it. You can find it here.
Now, on my list of things to try…
~it’s rhubarb season and this sponge would be divine under a rhubarb compote!
~speaking of rhubarb (and I think I will be speaking about it a lot in the coming weeks) I am looking forward to trying these this weekend. Even the photo has my mouth watering!
~this looks like the absolutely perfect spring salad, don’t you think?
Have a wonderful weekend mes amies!