This is THE BEST risotto I have had. I told my husband I want to go into town and order it at the Italian restaurant that claims to be authentic Italian. Just to see how they stack up against each other. He is dead set against it, doesn’t want to spend good money on something he probably won’t like near as much as what he had at home. That’s MY man! 🙂
w/o further ado:
chicken stock (I used my own)–which from now on I will probably always buy a couple of roasting chickens just so I can have their bones to make stock with, and while I am at it, I will probably be buying more bone-in chicken pieces as well….no more skinless boneless for me, except for the emergency dinner rations in the freezer.
chicken stock: 1.25 qts
whole butter (meaning not-clarified) 2 oz.
onions, minced, 2.5 oz.
arborio rice, 12 oz.
dry white wine, 4 fl. oz.
julliened, smoked sundried tomatoes, TT (to taste)
dried basil, TT
first your mise en place:
heat the broth to simmering
peel and mince onions
1. heat butter in a large heavy saucepan, add the onion and saute until translucent
2. add the rice to the onion and butter. Stir well to coat the grains with butter, but do not allow the rice to brown. Add the wine and stir until completely absorbed.
3. add the simmering stock 4 oz. at a time, or one ladle full at a time, stirring frequently. Wait until the stock is absorbed before adding the next 4 oz. Just before the last ladle or 2 add the sun dried tomatoes.
4 After approx. 18-20 minutes, all the stock should be incorporated and the rice should be tender. Remove from heat and stir in 1 tsp butter. Serve immediately.
Risotto can be very personalized…with herbs, meats, cheeses, have fun, experiment. The flavor of this particular one was so simple and so intensely GOOD it knocked our socks off! This one will definitely be served at a seminar or 2 this summer at my job in the cafe.
I watched Top Chef last night and the chef who got booted off made risotto. The judges said it was not “runny enough.” Their opinion was that it should be spooned out of the platter and it should “run” or spread out on your plate. His didn’t. Mine didn’t much either (another reason to go to the Italian joint in town) Yet it was an episode of the best of Top Chefs from previous seasons. He’d made the same recipe previously in season 3 and won with it. Hm. what gives? What do you think?
Recipe #2 Chicken Saute with Onions, Garlic and Basil
chicken breasts, boneless, skinless, approx 8 oz. ea. — 3
salt and pepper, TT
flour as needed for dredging
clarified butter 1 fl oz. (I used olive oil)
onion, small dice 2 oz.
garlic, chopped, 6 cloves
dry white wine, 4 fl oz.
tomato concasse (seeded, peeled tomatoes) 6 oz. (I used my home canned tomatoes)
chicken stock 4 fl. oz
fresh basil leaves, chiffonade 6 (I used dried basil since its what I had)
Your mise en place:
bone and skin chciken breast
peel onion and garlic and chop into fine dice
slice basil chiffonade
1. split chicken breast and remove cartilage connecting the 2 halves
2. season chicken w/ salt and pepper, dredge in flour
3. saute breasts in butter, browning and cooking through. Remove and hold in a warm place.
4. Add the onion and garlic to the fond (left over brown bits) and butter in the pan, saute until onions are translucent.
5. deglaze the pan with lemon juice and wine
6. add the tomato concasse and stock. Saute to combine the flavors, reduce sauce to the desired consistency. Your kitchen will smell AMAZING!
7. add the basil to the sauce and return the chicken for reheating. adjust the seasonings and serve one half breast portion with a portion of the sauce.
Tonight’s dinner will be an Italian rice, w/ pasta sauce and some left over burger and vegetables that I froze after clarifying the consomme….its a scout mtg night…
have a good dinner!