Risotto is such a healthy, tasty meal! It is so versatile that a variety of ingredients can be used to create a different meal while still using the same rice. The photos show I used leftover chicken but practically anything can be used with the rice. Shrimp or any other fish is excellent. My favourite is my own recipe: bacon with a vegetable medley topped off with prosciutto before serving. However, there are a few must rules: Arborio or Carnaroli rice is a must. As is chicken stock, not canned unless it is impossible otherwise. Parmigiano Reggiano cheese should be used but if you don't have any, another cheese will just barely pass the grade. If you only have an onion, the rice, stock and Reggiano, that's good enough. You will be pleasantly surprised with the result. It takes ABOUT 20 minutes to plate after the rice goes in. To make enough for 2, you will need about 4 cups of stock to 1 cup of rice. The photos run in order from 1 to 44. For other details about timing, ingredients, cooking method, just email me and I will be happy to talk to you about it. |
