Delicious Risotto

Risotto is so easy to prepare from scratch that you will no longer need to purchase those boxed mixes from the grocery store.

Boeuf 4

Risotto

1 1/2 c Arborio rice

4 T butter

1/3 c onions, finely minced

3 c beef or chicken stock

herb bundle – 3 sprigs of flat leaf parsley, 1 bay leaf, 4 sprigs fresh thyme tied together in a piece of rinsed cheese cloth

Preheat the oven to 375 degrees F

In a heave bottoms sauté pan, heat the butter until bubbly.  Add the rice and allow to cook, until the rice turns a milky white (by doing this, you are cooking the rice flour coating and it will prevent the rice from becoming sticky).  Add the onions and sauté until they are tender but not brown.  Add the beef stock and the herb bundle.  Cover the sauté pan and place in the lower half of the oven.  Reduce the temp. of the oven to 350 degrees F and allow to cook for 15 minutes.  Do not bother the risotto during this time.  After the 15 minutes, remove the cover and tilt the pan to see if all the beef stock has been absorbed.  If it hasn’t, cover again and continue to cook in the oven for another 5 minutes.  Remove from the oven and take out the herb bundle.  Fluff the rice with a fork and adjust the seasonings.  Serve hot.

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