risotto

Rice is born in water and must die in wine.

~ Italian Proverb

It's a shame that cheesy, starchy, yummy risotto often gets overlooked in this anti-carb world. Since I don't like peas or tomatoes or anything in mine (except maybe for a little prosciutto), here is a recipe for classic parmesan risotto. (It's adapted from my favourite cookbook: the New Best Recipe.)

risotto
serves 6

3 1/2 cups low-sodium chicken broth
3 cups water
4 Tbs (1/2 stick) unsalted butter
1-2 shallot, diced fine
2 cups arborio rice
1 cup dry white wine
6-8 slices of prosciutto, chopped fine - optional
1 cup freshly grated parmesan cheese

Bring broth and water to a simmer in saucepan over med-high heat. Reduce heat to low, just enough to keep warm.

Meanwhile, melt butter in large saucepan over med heat. Once foaming subsides, add shallot and a dash of salt (but don't add salt if you're going to be adding prosciutto later--the meat is salty enough). Cook until shallots are soft and translucent.

Add rice and sauté, stirring often until the edges of the grains are ttransparent(about 4 mins). Pour in the wine. Cook, stirring often, until the wine is completely absorbed (about 2 mins). Then add about 3 cups of the broth mixture. Let simmer, stirring every few minutes, until the liquid is absorbed. If you want to add prosciutto do so now. Add more broth (1/2 cup at a time) until the rice is cooked (cooked through, but still a little firm in the center), being careful not to let the pan go dry. Stir in parmesan and serve!