Cooking With Co-Op Basics: Simple Risotto
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.
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
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.