C.J. and I have become very fond of risotto. We will get it almost anywhere that it is served, but most of the time it will have mushrooms in it and C.J. does not like mushrooms. So I set out to find a recipe for a risotto that C.J. would enjoy.
Let me tell you, this is not a quick dinner to fix on a week night in between work and studying for a big test. It takes a lot of time and work, but it is so delicious. It is definitely a comfort food and this recipe makes a lot of risotto.
- 2 cups Parmesan, Romano, Or Asiago Cheese (or A Mixture Of All Three)
- 3 cloves (to 4 Cloves) Garlic
- 1/2 whole Large Onion
- 1 Tablespoon Olive Oil
- 1 Tablespoon Butter
- 1 pound Arborio Rice
- 7 cups (to 8 Cups) Chicken Broth
- 1 cup (to 1 1/2 Cups) Heavy Cream
- 1 Tablespoon (to 2 Tablespoons) Chives, Chopped
- Salt And Pepper, to taste
Grate 2 cups of cheese. Peel and finely dice 3 to 4 cloves of garlic. Dice ½ of a large onion.
Heat a large skillet over medium-low heat and add 1 tablespoon of Olive Oil. Then add 1 tablespoon of butter. Throw in the garlic and onion and sauté for a couple of minutes until the onion is translucent.
Add 1 pound of Arborio rice and stir to coat the rice thoroughly. Adding 1 cup at a time, add 7-8 ounces of chicken broth, stirring constantly after each addition. As soon as it appears that the rice has absorbed each helping of broth, add in the next helping. Do not stop stirring. This is going to take awhile. Rice is done when it no longer has a hard bite.
When more of the broth is absorbed pour in 1 to 1 ½ cups of heavy cream. Next add the grated cheese and stir thoroughly. Add in plenty of fresh cracked pepper and about 1 to 2 tablespoons of chopped chives. Add salt to taste.