Yes, somehow this amateur chef somehow has never made a risotto until this weekend. Something about it always made me a little nervous. But, I figured, if I can conquer my fear of yeast and make bread, by golly I can make risotto.
My grocery shopping list is usually built around sales at New Seasons and the need to use up ingredients from past menus. I had a large bag of shredded cabbage that needed a use, so I looked up recipes on CooksIllustrated.com (my new obsession) and found Risotto with Cabbage & Country Ham.
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Start olive oil over med-high heat, add diced onion & 4 oz prosciutto (or similar cured ham) and lower heat to medium. Cook until onion has softened. |
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Add shredded cabbage and cover. Stirring occasionally, continue to cook until soft and starting to brown. |
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Add 2 cups of arborio rice and watered-down chicken broth. Let rice absorb liquid. |
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When rice has absorbed first bath of liquid, add 1/2 cup dry white wine (used Argyle chardonnay...would recommend something cheaper, but I forgot to buy something else, so had to use the good stuff). Let rice absorb wine. Add the rest of your liquid (about 2 cups left at this point) 1/2 cup at a time until rice is tender and no longer crunchy. |
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My favorite part! Add the 1/2 cup grated parmesan. Fold in and season with salt and a little pepper. |
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Serve hot with additional parmesan for flavor. |
I'm a big fan of cabbage but I got a few weird looks when I said I was making risotto with cabbage in it. Honestly, you can barely taste it. It does add a little extra texture, but not in a bad way. I am having the leftovers for lunch and couldn't be more excited. Now that I've gotten over my little fear, I think it's time to move on to my favorite risotto: mushroom.
RISOTTO!
ReplyDeleteYum! Risotto! I love making it, but it is time consuming. Worth it, though!
ReplyDelete