Wednesday, October 13, 2010

Sunday Dinners~ a Risotto by any other name...

Our oldest daughter, Cari, moved into her own- adorable- apartment just about a month and a half ago. While she is enjoying learning all the joys of "grown-up-land", we've tried to make it a habit/tradition of reviving the Sunday dinner of inviting her to enjoy with all of us after attending Mass. We believe Sunday should be used (as much as possible) as a day for family, for recreation and for rest (which is Brian's favorite as he likes his Sunday after dinner naps). I've also learned to be creative as we've found out Cari is gluten-intolerant which means no meals with wheat in them.This past Sunday was another family and gluten-free dinner that was enjoyed by all~ chicken, green bean & roasted red bell pepper skillet along with risotto and a green salad made for a delicious and filling meal! It also gave me an opportunity to share the how-to's of making risotto with Cari as rice is a staple in her kitchen (which it should be in everyone's since it's so inexpensive). While we all generally eat brown rice, once in a while a good risotto is hard to beat. Here's my favorite recipe for an easy risotto anyone (or most anyone) can make:



6 cups chicken broth
1 cup dry white wine
2 tablespoons unsalted butter
1 cup finely chopped onion
Kosher salt and freshly ground black pepper
2 cups Arborio rice (I get mine from the bulk section at Winco)
2 ounces grated Romano cheese, approximately 1/2 cup
1 teaspoon grated lemon zest

In a medium saucepan with a lid, combine chicken broth and white wine and heat just to simmering. Keep warm.
In a large 3 to 4-quart heavy saucepan over medium heat, melt the butter. Add the onions and a pinch of salt and sweat until translucent, about 5 minutes. Add the rice and stir. Cook for 3 to 5 minutes or until the grains are translucent around the edges. Be careful not to allow the grains or the onions to brown.
Reduce the heat to low. Add enough of the wine and chicken stock just to cover the top of the rice. Stir until the liquid is completely absorbed into rice. Once absorbed, add another amount of liquid just to cover the rice and continue stirring as before. There should be just enough liquid left to repeat 1 more time. It should take approximately 35 to 40 minutes for all of the liquid to be absorbed. After the last addition of liquid has been mostly absorbed, remove from the heat and stir in the Parmesan, lemon zest, and nutmeg.
Taste and season, to taste, with salt and freshly ground black pepper.

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