Risotto Master

1 Nov

It’s official. I’m a risotto master.

Jokes aside, I’m actually quite proud of how this turned out. Risotto isn’t the easiest thing in the world to make, BUT if you have a solid 1 1/2 hours to kill, I would highly suggest going for it.

Never made risotto before? Here’s how:

If you’ve been following our little blog for a while, you’ll know that I (Hanna) don’t really like to use recipes. Ok, so I use them more as “suggestions.” If you religiously follow recipes when you cook, here’s a great one.

Start with some chicken broth. Warm it on LOW while you chop up your veggies. You want it to be lightly simmering (not boiling) by the time you use it.

You’ll also want some arborio rice (risotto rice). Trader Joe’s has a great option.

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Chop veggies! Onions, garlic and mushrooms are great additions to risotto.

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This is a two-pan job. Use one to heat the chicken broth, and the other to cook the veggies.

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After the veggies cook down a little bit, add your risotto. Keep it in the pan for a good minute or two to get it nice and toasty.

THEN comes the difficult part. Add the chicken stock to the veggies/risotto in 1 cup increments, stirring until the rice absorbs it all up!

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Yum!

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Have you tried making risotto before?

–The Twins

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