Perfect Risotto
The recipe Perfect Risotto is ready in around 30 minutes and is definitely a great gluten free option for lovers of Mediterranean food. This recipe serves 4. This main course has 792 calories, 20g of protein, and 37g of fat per serving. Head to the store and pick up butter, rice, heavy cream, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.
Instructions
Combine rice, chicken stock, and wine in a large bowl. Agitate rice with fingers or a whisk to release starch. Strain through a fine mesh strainer set in a 2-quart liquid cup measure or other large bowl. Allow to drain five minutes, stirring rice occasionally.
Heat butter and oil in a heavy 12-inch skillet over medium-high heat until foaming subsides.
Add rice and cook, stirring and tossing frequently until all liquid is evaporated, fat is bubbling, and rice has begun to take on a golden blond color and nutty aroma, about 5 minutes.
Add garlic and shallots and continue to cook, stirring frequently until aromatic, about 1 minute. Give reserved broth a good stir and pour all but one cup over the rice. Increase heat to high and heat until simmering. Stir rice once, cover, and reduce heat to lowest possible setting.
Cook rice for ten minutes undisturbed. Stir once, shake pan gently to redistribute rice, cover, and continue cooking until liquid is mostly absorbed and rice is tender with just a faint bite, about 10 minutes longer.
Remove lid and add final cup of liquid. Increase heat to high and cook, stirring and shaking rice constantly until thick and creamy. Off heat, fold in heavy cream and cheese. Season to taste with salt and pepper and stir in herbs as desired.
Serve immediately on hot plates.