Thursday, April 28, 2011

Risotto Bianco

Okay so that sounds snooty and complex. It isn't but this delicious, uber creamy and yummy side dish is comforting and yet fancy enough for any dinner guests. We ate it with a simple pork tenderloin marinated in lemon zest and juice, garlic, rosemary, olive oil and salt and pepper (and a green veg and salad). It was a great compliment to the tangy citrus on the pork and came out totally perfect.

Risotto Bianco

2 cups stock (chicken or vegetable)
1 c water
1/4 c butter
1 tbsp olive oil
1/2 medium onion, diced
1-2 cloves garlic, minced
1/2 c sliced mushrooms (button or crimini)
1 c arborio rice
salt and pepper
2-3 tbsp cream
2-3 tbsp shredded parmesan

Begin by mixing stock and water in small saucepan and bring to a simmer. Leave on low just to keep warm. In a medium heavy saucepan melt butter and olive oil. Cook onion and the mushrooms. Allow to get soft and golden and then add garlic. Cook another 30 sec, being careful not to burn the garlic. Stir in the rice and coat in the butter and garlic, toasting for approx 1 minute. Using a 1/4 c measure, gently ladle out stock mixture and pour into the rice. Stir carefully and turn heat to med low. Put lid on and allow the moisture to absorb. Once it is mostly absorbed, add another ladle or two of stock to the pot and stir. Replace lid and allow to absorb again. Continue this process until all of the stock is added or until the risotto is soft and plump and no longer crunchy in the middle. It should take about a half hour or so to add all of the stock and for it to be cooked. At the end add the cream and parmesan and stir carefully. Serve warm with whatever meat and sides you want or add some roasted chicken and green peas for a very satisfying meal.

Serves 4 as a side dish or 2 large dinner portions.

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