Here’s what I’m thinking:
Butter
Olive oil
Vidalia onion
Arboreo rice
White wine
Chicken stock
Crimini mushrooms
Salt and pepper
Plum tomatoes, diced
Pancetta
Freshly-grated parm
What are your variations?
My Asian risotto invention. The creaminess of the risotto with the coconut milk is an added plus. Brown the chicken with all the preceding ingredients. Take it out and start making the risotto alternating stock, curry paste and coconut milk to taste. Add the chicken back and the vegetables after about 7 minutes (assuming a 20 minute risotto).
Butter
Peanut oil
Spring onion or leek chopped
Mild curry paste of your choice
Fresh chopped ginger
Salt and pepper
Chicken breast in chunks
Arboreo rice
Chicken stock
Coconut milk
Chopped vegetables (brocolli, snow peas, water chestnut. peas, beans)
Ooh! That sounds awesome, with a slight hint of holiday cheer to boot.
I wonder if shrimp would work better than chicken. And I don’t know if I can find curry paste. My local market pretty much sucks when it comes to Asian foods.
I actually prefer shallots to onions, which I think can overwhelm the risotto. And I almost always add peas or snow peas.
I’ve also had some nice risotto using red wine instead of the white wine/stock combo; it was a stronger flavor (and red), but good.
Also had a nice risotto that used orange juice as the liquid, with golden raisins. It was sweeter, but getting onions in your bite really overpowered the taste.
I like to sear some scallops, then cut them up and add in near the end. Also, substitute fish stock for the chicken variety.
I like this one. It’s simple and subtle…and goes great with roasted chicken!
Lemon Onion Risotto
1 cup Arborio rice
1/2 cup onion, chopped
3 (maybe 4, if needed) cups chicken broth
1 Tbsp extra virgin olive oil
1 Tbsp butter
the zest and juice of one large lemon
Add olive oil and butter to sauce pan and heat over medium low. When butter is melted, add onion and cook until the onion begins to clear. Add rice and continue cooking for 2 minutes stirring frequently. Add 1 cup of broth, and continue stirring constantly until broth has been mostly absorbed. Add in second cup of broth and repeat process. Continue adding broth a cup at a time once the previous liquid is absorbed, then test for doneness. The rice should have a creamy texture, with the actual grain yielding to teeth with a little pressure. If rice is not done, more broth can be added.
At the end, add lemon juice and zest, stir, and serve.
Makes 4 servings, ½ cup each
But does it taste like vagina?
Lemon zest! Of course!
I like the shallots idea too.
So glad I wasn’t the only person who opened this thread simply to use the word vagina.
My fav recipe is a variation of a arroyo con pollo.
I don’t know; I’ve never dated your sister.