Wow...it's been a while since I posted. That only means I'm enjoying summer and spending a lot of time in the kitchen. I had some big orders this week--thank you!!!! One of the orders was for risotto with chicken. Daughter #1 loves risotto. I admit that on busy weeknights during school, I will resort to a mix, but I do love making it from scratch.
You have to have a lot of patience making risotto from scratch...it takes special care to do it just right, otherwise the creamy goodness you want will end up being crunchy and without flavor. And you have to tend to it constantly, which means you at the stove until it's done.
This week, mine started with chopped celery, onion and mushrooms. Cook until the onions are translucent...the fantastic smell will tell you before your eyes will when it's ready. Add your arborio rice and stir. Then softly, gently and ever-so patiently add your warmed chicken broth. This is when you have to be prepared to stand at the stove and care-take. Gently stir and add more broth...and do it again, over and over. You'll know when it's right because you will sense the creaminess coming from the combination of the rice releasing it's own starches and sucking in the chicken broth along with the combination of flavors from the veggies.
It is magic in your mouth!
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