Parmesan Risotto

 

Tonight I had my first Vodka Gimlet since this whole virus situation started.  Both Chris and I are still going to work every day so we are not experiencing the #stayhome way of life. We get up, go to work, come home and hunker down.

Grocery shopping has taken on a new life. If the parking lot is not crowded I will go in. Twice this week I have pulled into Bishop's Market and did not stop because I know the size of the store and there were too many cars in the lot to be sure there would be a 6 ft social distance between other shoppers. Crazy times! Next week I will order my produce online from Bishops and sit in the pick-up line.

 

Tonight for dinner I made what has to be my favorite Saturday night dinner. Breaded Pork Chops. I pan fry them and finish them in the oven. Always moist!

But the star tonight was the Parmesan Risotto. The recipe is from The Complete Cooking for Two Cookbook. Spot On Risotto.

Ingredients-

2 1/2 cup water

2 cups chicken broth

2 tbsp unsalted butter

1 small onion chopped or 2 shallots chopped

salt and pepper

3/4 cup Arborio rice

1/2 cup dry white wine

1/4 cup parmesan cheese, grated

Method-

Bring water and broth to simmer in a small saucepan over medium heat. Remove heat, cover and keep warm. 

Melt 1 tbsp butter in a medium saucepan over medium-high heat. Add onion and 1/4 tsp salt and cook until softened about 5 minutes. Add rice and cook, stirring constantly, until grains are translucent around edges, about 2 minutes. Add wine and cook, stirring frequently, until fully absorbed, 2 to 4 minutes.

Stir in 2 cups reserved warm broth. Reduce heat to medium-low, cover and simmer until almost all liquid is absorbed about 12 minutes.

Stir 1/2 cup reserved warm broth and cook, stirring constantly, until absorbed, about 3 minutes. Repeat with additional broth 2 or 3 times, until rice is al dente, you may have broth leftover. Remove from heat and stir in the remaining 1 tablespoon butter and parmesan.