Thursday, April 4, 2013

Risotto. A Go-To Favorite, And Still Good

One of my go to dishes is risotto.  Especially when I can get fresh scallops.  This time I used carrot juice with the stock which really sweetened up the risotto.  I also used some saffron, which was nice. 

My basic risotto recipe is:  Chop an onion and saute in Olive Oil until just starting to brown, add 1 cup arborio rice and toast slightly.  Add 1 cup white wine and stir until absorbed.  Slowly add 4 cups of stock or other liquid (1 cup at a time until it is fully absorbed) while stirring continuously.  Add any mix ins with the last cup of stock. 

See.  Basic, easy, and versatile.  It works for me, and it's easily adaptable to whatever ingredients you happen to have on hand, though scallops are one of my favorites.  I finished this with some cracked grains of paradise, but apparently that was after the pic was taken.

Saffron and Carrot Risotto with Scallops and Morels

No comments:

Post a Comment