Adaptable Risotto

Course: Main

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Cooking With Co-Op Basics: Simple Risotto

Serves 4

Gluten Free

This recipe was created for my monthly Cooking with Co-Op Basics class at Mississippi Market. I've left the brands and prices just in case someone out there is interested.   The recipe was adapted from one I think is simple and easy to follow from Jack Bishop of America's Test Kitchen.

As with all the recipes I teach here, it is meant to be adapted to what is on sale or in season.

Ingredients:

6 C. Chicken or Vegetable Stock or Water boiled with 12 oz of Parmesan Rinds & 3 cloves garlic and dried thyme, parsley and a bay leaf (approximately $3.50) 

1.5 C. Bulk Risotto Rice (approximately $2) - Bulk

1 Medium Onion, minced ($.35, using one yellow onion from the $1.79 bag on sale)

1 Tbsp olive oil + 3 Tbsp Butter ($.50)

1/2 C grated Wisconsin Parmesan-style cheese (half a wedge approximately $2.50)

1 Pack Sno-Pac Peas (approximately $2-3) - Co-Op Basics

*Indicates Co-Op Basics Item

Preparation:

Bring the stock to a simmer in a medium saucepan.  Keep it warm over low heat. (Or if making Parmesan Stock, you can make a day ahead, skim the wax off and reheat)

Heat the oil and 2 Tbs. butter in a heavy-bottomed medium pot. Add the shallots or onion and saute over medium heat until softened, about 3 minutes.

Using a wooden spoon, stir in the rice and cook for 1 minute.

Add the wine and cook just until the alcohol aroma fades, 1 to 2 minutes.

Add 1/2 cup of the warm stock and cook, stirring frequently, until the rice absorbs the liquid.

Continue adding stock in 1/2 cup increments, stirring, for 15 - 20 minutes. Add salt & pepper to taste. Add the frozen peas and continue cooking, stirring, until the rice is creamy and soft but still a bit al dente, about 5 minutes.

Remove the pot from the heat and vigorously stir in the remaining 2 Tbs. butter and the 1/2 cup cheese.  Add salt to taste.  Divide the risotto among individual soup bowls.  Serve immediately with more grated cheese.

 

Optional if budget allows: soft boil 4 eggs (in boiling water for 4 minutes), run under cold water until cool enough to shell & place one egg on each bowl

 

Notes & Alterations:

This recipe is meant to be adapted to your own tastes and mood so you don't get bored. You can saute 2 cups of mushrooms with 2 cloves of garlic and use the stems to make a mushroom broth. Or you can use one jar of Co-Op Basics Marinara instead of chicken broth into a tomato and basil flavor & use Sno-Pac Spinach or Broccoli. If using fresh vegetables, pan roast the choicest parts and finely chop any stems to add near the end of the cooking process.