Tag Archives: peccorino romano

basic risotto

25 Apr

It’s risotto.

It’s delicious.

Make sure you have leftovers because this

Serves 8 as side dish

$3 per 2 servings

basic risotto

ingredients

  • 750g arborio rice
  • 1/2 c (50g) grated pecorino romano
  • 1/2 c (50g) asiago
  • 6 c vegetable broth
  • 2 glasses dry white wine
  • 2 tbsp olive oil
  • 3/4 c (about 4) shallots, diced
  • 3 cloves garlic, coarsely chopped
  • 1 nub of butter

preparation

Heat broth to just below a simmer.

In a separate pot, heat olive oil over medium-low heat.  Add shallots and garlic.  Sautee until soft.  Turn heat up to medium high, add rice and cook until most of the rice gets clear around the edges.

Reduce heat to medium-low, add white wine and stir gently and constantly (sort of ‘massage’ the rice) until white wine has been absorbed.  Add hot broth by the ladle-full, continuing to stir gently.  Each time liquid is mostly absorbed add a new ladle-full.  Do this until broth is used up and/or rice is tender.

Add asiago & romano cheeses.  Add butter.  Stir until melted and creamy.

Serve warm.

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