I (heart) Risotto

Risotto. I love it. And it is great for a Meatless Monday. True I use some chicken stock, but veggie broth could substitute.

This is my go-to risotto. Great for kids (if they like rice) and great for picky adults too.

Start with an onion and a bunch of garlic, chopped. Use half an onion or less if you aren't a big onion fan, I thought a full onion was almost too much.


Put in a pan with some olive oil and saute until soft.
At this time, put a whole box of chicken stock and half a box of water on the stove. Bring it to a simmer and keep it there.

Add the risotto rice (arborio is what I use) to the onion and garlic mix. I put in about a cup of risotto rice. I'm not so much with exact measurements. You want to saute the risotto rice until translucent.

Next up, add in two ladle fulls of the simmering stock, a couple T. of dried herbs, salt and pepper to taste, and a 28 oz can of chopped tomatoes.
Now, here's the key to making risotto. You bring this all to a boil and then lower the temp. You cook the rice until most of the liquid is absorbed, then add another ladle or two of stock. Let that soak in, then more stock. You keep adding stock until the rice is soft.

When the rice is soft, add in cheese and fresh basil.
I like manchego cheese with this, but mozzarella or other semi soft cheese would work well in this. Stir it in and let it cook for a minute or so.

Serve as a side dish or main dish.

Tonight I'm making a mushroom risotto.