For those who have made risotto, you know how tedious it can be. The constant stirring and adding in cups of broth makes you understand why you’d rather go out for risotto instead of making it at home.
PureWow sent an email out talking about an easier way to make risotto. I did a whole…’pffft…that’s not possible’ when I saw it. But then again, if they found a way to make risotto easier, then it is worth giving it a try.
This recipe from PureWow is officially Perfectionist Wannabe tested and true.
A PureWow Original Recipe
Makes 4 main-course servings or 8 side-dish servings
Start to Finish: 45 minutes
2 tablespoons olive oil
1 small onion, finely minced
1 garlic clove, finely minced
1 cup arborio rice
⅓ cup dry white wine
3 cups chicken or vegetable broth
4 tablespoons unsalted butter
½ cup grated Parmesan cheese
Salt and freshly ground black pepper, to taste
Sautéed mushrooms, optional (see Finishing Touches)
1. In a medium pot, heat the olive oil over medium heat. Add the onion and garlic, and cook until the onion is translucent, 4 to 5 minutes.
2. Add the rice and stir to combine, 1 minute. Add the wine and bring to a simmer over medium-low heat. Simmer until the liquid is nearly absorbed, about 6 to 8 minutes.
3. Add the broth 1 cup at a time. Bring the first cup to a simmer and cook until the rice has nearly absorbed all the liquid, 10 to 12 minutes. Then add another cup of broth and let simmer until nearly absorbed. Repeat a third time so that all the broth has been added and absorbed.
4. Add the butter and stir vigorously until the mixture is combined and the butter is melted. (The vigorous stirring brings out the natural starches in the rice, which makes the risotto creamy.)
5. Add the cheese and mix well to combine. Season the risotto with salt and pepper to taste. To serve, spoon the risotto onto plates and top with sautéed mushrooms, if using. Serve immediately.
Definitely go for the mushrooms on top. For recipes calling for mushrooms, I like to use dried porcini mushrooms. Just place the mushrooms in a bowl filled with water to let them re-hydrate. Usually this takes about 10 minutes. For added effect, keep them in the water throughout the course of making the risotto.
Because I wasn’t sure if the risotto would actually be cooked all the way through, at the very end, I removed the mushrooms from the bowl, and began sautéeing them in a pan with olive oil. I used the mushroom water leftover in the bowl as an added cup of broth at the end. This actually complements the mushrooms with the risotto.
Now, if you really want to up the ante on this dish, I recommend eating this dish with roasted peaches and nectarines.
How do you roast peaches/nectarines?
It’s simple enough.
1. Preheat oven to 400 degrees.
2. Slice the peaches/nectarines in quarters and place them on a baking sheet.
3. Bake at 400 degrees for about 20-30 minutes.
4. Remove from oven when you start to hear the juice start to sizzle on the pan. That means they’re soft and ready to eat.
5. Let cool before serving.
If you’re eating the risotto with the roasted peaches/nectarines on the side, trust me, you will love it. The roasted peaches/nectarines really make the dish complete and makes you want to keep coming back for more.
EXTRAS: Corndog Casserole
I used this recipe from The View from 510 over any of the other casserole recipes just because I loved her background story on how her mom used to make this for her and her siblings when she was a kid. The only thing I did differently was add some of my corn relish I made a few weeks ago (I highly recommend the Food & Wine corn relish recipe. It is by far the best corn relish I’ve ever had).
The end result? I think it took my love for cornbread and corndogs to a whole new level. It was sooo good! It is so easy to make, too.
If you have kids at home or just want an easy meal to make, this is it. Just beware…you may want to eat the whole batch in one sitting. Remember, eat in moderation!