Braden Family Cookbook
is not as hard to make as some claim. It is one dish that requires the best
ingredients and 100% attention. Once
you start cooking it, count on spending 18 – 25 minutes constantly stirring
and watching the dish. It is worth
it! The next time you fork out just
under $10 for risotto as an appetizer or $20 + for an entrée at a good Italian
restaurant, you will see how much money you can save and exactly duplicate what
you were served in the restaurant.
we go….for two as an entrée, these are the measurements:
½ cups chicken stock
½ TBSP olive oil
1 cup Arborio rice
and pepper to taste
the stock to a simmer in a small pot. Have
a ½ cup ladle handy so you can add the stock to the rice as you are cooking.
Heat a 2 quart heavy bottom pot over medium heat and toast the rice in
the olive oil until it smells good…do not let it burn.
1 ½ cups of the simmering stock to the rice and stir it constantly until the
liquid is almost all absorbed. Keep
adding the hot stock to the rice ½ cup at a time as the liquid gets absorbed.
Stir it constantly. It will
be cooked in between 18 – 25/30 minutes.
Rice will be tender, moist and still a little firm in the middle.
Add salt and pepper to taste.