I have to admit, I am a huge fan of the t.v show Hells Kitchen and on that show just about every night they have to make risotto. It’s rare that they ever get it right and Gordon Ramsey usually throws it in the trash and tells them to F$%# OFF or that they are a fat cow. Seeing it week after week it kind of intrigued me. Its something you never see on restaurant menus here and we were wondering what it was like.
I have been wanting to try it for a while, but honestly it intimidated me. Really? standing at the stove for a half hour stiring…not fun, but none the less I found a recipe and gave it a shot.
Adapted fromWeight Watchers From Pantry to Plate, Easy Meals from Foods You Keep on Hand.
1/2 oz dried porcini mushrooms**
5 cups fat-free lower sodium chicken broth
4 tsp melted butter
1 smal onion
3 garlic cloves, minced
1 cup Arborio rice
1/3 cup dry Marsala wine**
1 cup frozen peas**
1/4 cup grated Parmesan cheese
1/4 tsp salt
** I used a cup of portibalow and a cup of button mushrooms, I could not find porcini
**I omitted the marsala wine and just added more chicken stock
- In a small saucepan, bring the chicken stock to a boil. Reduce heat and keep at a simmer
- Melt butter in a 3 quart saucepan over medium-high heat. Add the onion, garlic and mushrooms and cook until softened, about 2 minutes.
- Add the Rice and cook, stirring, until the outer shell is just translucent, about 1-2 minutes.
- Add a cup of stock and stir until it is absorbed. Continue adding stock, 1/2 cup at a time, stirring until it is absorbed before adding more.
- Add the peas with the last addition of stock
- The cooking time should be about 18 minutes from the first addition of the stock. Remove from heat and stir in cheese and rice.
Absolutely fantastic! This recipe was amazing. Well worth the work and time. Not sure if it would have got Ramsey’s approval (i’m pretty sure I would not have been told to F#$@ off lol) but it sure got ours, definitely will be looking for more risotto recipes.