Monday, February 21, 2011

Risotto!


I love to eat Risotto but not so much on cooking it. I tend to "rush" the process and the rice is always crunchy. This time I calculated how many minutes I should allow for each addition of chicken broth and it turned out fabulously! It also reheats very well.

This recipe is a great basic one which uses a mixture of white wine and chicken broth as the liquid. You should spend about 6 minutes per addition of liquid, unless otherwise noted in the recipe for Spinach Risotto with Shrimp and Goat Cheese. I did not cook the shrimp separately and instead threw them in with the last 1/2 cup of chicken broth.


(I am having issues with my lap top so I thank the recipe for the picture)

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