There are several amazing options for your finished risotto and believe it or not this dish can take 30 minutes.
Servings
Ingredients
- 1/4 cup Extra Virgin Olive Oil
- 2 tablespoons Butter
- 1 cup Alboria Rice not precooked
- 32 ounce Broth Chicken, Beef, or Vegetable
- 1 cup Onion Small dice
- 2 clove Garlic Chopped fine
- Salt to taste, a big pinch
- Fresh Pepper to taste
- 1 cup Cheese Shredded and chopped
Directions
Serves 2+ People
Can be a complete meal unto itself. Review options* and garnishes to complete the meal
Cheese options are variances in the recipe to achieve finishes.
Options
- Asparagus Risotto – Use any kind of broth, use Parmesan or Asiago cheese (of mix) then near finish add 2 cups large chopped asparagus.
- Mushroom Risotto – Any kind of broth, any cheese, slice 2 cups Baby Bell mushrooms.
- Beef Strip – Beef broth, Asiago cheese, (option 1 cup chopped baby bell mushroom), cooked sliced beef strip on top with a black pepper brown sauce.
- Avocado Risotto – Any broth, sharp cheddar cheese, 1 sliced ripe avocado added during the cooking process and mashed into the mixture allowed to cook until creamy.
- Pasilla Pepper Risotto
Finishing
- Heat large saute pan with oil and butter til hot.
- Add rice, onions, garlic, salt, and pepper.
- Stir frequently, not allowing to brown.
- Options: add options during this time like mushrooms or asparagus.
- When onions start to get a little glassy, begin adding broth in small amounts never letting the plan get completely dry.
- The movement of the rice with liquid will release starches that will start building a thicker fluid around the growing rice kernels.
- When liquid is expended then rich should be cooked. Core should be faint white. Should be edible.
- Add cheese and stir til creamy and pours like a thick batter.
