Garlic Risotto

Risotto, what can I say about Risotto, but, it’s Mmm, Mmm, good! Risotto is an Italian cooking method; you add a little liquid at a time, instead of all at once, as we traditionally cook rice. You also need to us Aborio rice; it is larger grained rice that produces a creamy texture when cooked. Risotto is universal, the rice adapts flavors very well, and it takes on beautiful colors. I once made Carrot Risotto, using carrot juice, and some of the pulp. The rice came out a bright orange color, with was wonderful for plating, and the flavor was awesome. Try it out; I’m sure you’ll love it! Don’t forget to share your thoughts with the group.

Yield 4 servings

1 c Aborio Rice

3 ½ Chicken Broth

2 tbs Garlic finely minced

2 tbs Onions finely minced

1 tbs butter

1 tbs Olive Oil

1 c Romano Cheese, shredded



1. Melt butter over medium heat, and add olive oil. Once the oil is hot add onions and garlic, and cook until soft (do not brown). Add rice and stir to coat with the oil.

2. Once rice is well coated, add one cup of chicken broth, and stir. Allow rice to absorb about 80% of the liquid, and then add ½ c more at a time, until the remaining liquid is added and absorbed.

3. The rice should be creamy, but still aldente. Remove from heat, add cheese immediately and stir until fully melted. Serve immediately.
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Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning & Catering
301-326-7555
www.divinecuisineepc.com
info@divinecuisineepc.com
"All things are possible through Christ who strengthens me"!