Parmesan Risotto

• 04 November 2007

Last Sunday I felt like Old Mother Hubbard with empty cupboards...or fridge rather...when trying to figure out what in the world I was going to make for dinner with the few ingredients on hand. Luckily I found this tasty recipe per Martha Stewart. It's a keeper because almost all the ingredients called for are ingredients on the pantry shelf or that last forever in the fridge.

Both my husband and my kids enjoyed it...especially with copious amounts of Parmigiano Reggiano on top. Traditionally, risotto is served as an accompaniment to a meat dish but we find it hearty enough to serve alone. However, if you do want to serve it with a meat dish for a more traditional Italian meal, try this one. This girl has it down pat.

Click here for the full recipe.

P.S. Contrary to popular belief, risotto is super easy to make. Do not be intimidated in the slightest.

P.P.S. Costco carries Parmigiano Reggiano at a killer price...$10/lb. Don't buy it elsewhere...you'll pay double.

P.P.P.S. Wow, this is getting ridiculous. Should've just put this all in the post. Anyway, just as a little tip, you can purchase non-alcoholic wine or de-alcoholized wine at Granatos and at nice grocery stores. Check out the "Fre" or "Ariel" brands. They last longer than regular wine in the fridge. I hear these non-alcoholic wines are less sweet (and more salty) than regular wine so to curb that I sometimes add a dash of sugar and ease up on the salt as well.



3 comments:

zannestar said...

I love risotto. I always add shredded zucchini (always in the freezer from the garden) or roasted asparagus (also in the freezer from TJs). My family LOVES it and you really can make it with anything in the pantry.

Leah said...

Do you have white wine on hand, or do you use a substitute?

Also, Geoff was accepted for the conference in Quebec and I decided to tag along. Who knew it would be a new favorite North America destination for me! Wish I had known you'd gone before, would have gotten some tips from you. We ate at Le Couchon Dingue like 3 times, it was AMAZING! Did you ever eat there??

stephmodo said...

Leah, I like to use non-alcoholic or de-alcoholized wine from Granatos or Harmons. Look for the "Fre" or "Ariel" brands. They are saltier than regular wine, so I've heard, so to curb that I add a dash of sugar and ease up on any salt the recipe might call for.

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