now, i realize that the thought of making risotto at home can be intimidating, but i’m honestly not sure how it got the reputation for being such a difficult dish.
time consuming? a little. demanding of your attention? sure.
but there’s really nothing very difficult about adding liquid & stirring.& when the outcome is a rich, creamy, comforting dish with flavors as heavenly as the ones that come together in this bowl, the time & attention is 100% worth it.
guests coming for the holidays? serve this with a simple salad, bold red wine & they’ll surely be impressed.
serves 6 (giada says 4-6, but it’s so decadent that just a small serving is satisfying)
4 cups low sodium chicken broth (swap for vegetable for the non meat-eaters)
1 1/2 ounces dried porcini mushrooms
3 tablespoons unsalted butter
1 medium onion, finely chopped
1 1/2 cups arborio rice
1/2 cup dry white wine
1/2 cup parmesan cheese, freshly grated
3/4 cup gorgonzola cheese, crumbled
1/4 cup fresh chives, chopped
salt & freshly ground pepper
1. in a medium saucepan, over medium high heat, bring the chicken broth to a boil. drop in the dried porcinis. remove from heat & set aside for 30 minutes. remove the mushrooms & set aside.
2. put the pan back on the heat & return broth to a simmer. turn the heat down to low.
3. while the broth stays hot, melt 2 tablespoons of butter in a large, heavy saucepan over medium high heat. add the onion & mushrooms & cook until the onion has softened, about 3 minutes. add the rice & stir to coat with the butter. add wine & simmer until almost evaporated, around 3 more minutes.
4. now, add 1/2 cup of the hot broth & stir continuously until almost completely absorbed. it should take around 2 minutes. continue this, 1/2 cup at a time, until the rice is tender, but still has some firmness, about 20 minutes.
5. remove pan from heat. stir in parmesan, gorgonzola, remaining tablespoon of butter, chives & season with salt & pepper. serve immediately.
from giada at home