There is nothing better on a chilly night than a warm bowl of risotto.
Ingredients
The trick to good risotto is patience. You need to stir it and add the liquid to the rice slowly in order to break down the starches. This will result in a creamy, delicious risotto. Here are some more great italian recipes.
Heat the chicken broth along with the reserved strained porcini soaking liquid; lower the heat to a simmer. In a medium, heavy-gauge saucepan over medium-high heat, melt 2 Tbs. of the butter. Stir in the rice, toasting just until it starts to sizzle and pop, about 1 minute. It should not color Stir the porcini and the fresh mushrooms into the rice. Stir in the wine.
When almost all the liquid has disappeared, after about 2 minutes, add just enough hot broth to cover the rice. Lower the heat to maintain a vigorous simmer; stir occasionally. When the broth is almost gone, add enough to cover the rice, along with a pinch of salt. Check on the risotto every 3 or 4 minutes, giving it an occasional stir to make sure it isn't sticking to the bottom of the pan and adding just enough broth to cover the rice when the liquid has almost disappeared.
Last night I made fish tacos and they were hte best I ever had.
I also made Sofrito
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Posted by: Jean Grossholtz | May 10, 2007 at 06:26 PM