Risottotorial.

If there’s one thing I’ve learned the hard way it’s that risotto is not a weeknight food. At least not for someone who is consistently dead asleep by 10pm. It’s actually perfect for Friday nights for me, because I find the whole process very soothing and I also usually have just enough of that frantic pre-weekend energy to push me through.

Tonight was a good risotto night, as it’s been kind of dark and rainy all day, my back isn’t hurting as much – which is either progress or doctor-approved high doses of Aleve – and, oh yeah, we’re broke and couldn’t go out on a date like normal people.

In case you’re new, you might not know that I do not make traditional risotto because I don’t really like arborio rice. I can’t put my finger on why, but it just never really does it for me. Barley, though, barley is like gold in this house. Gold that sells for 1.31 a pound.

Anyway, it’s made the same way. Let’s take a little journey supplemented by photographs, shall we?

  1. Heat 5 cups of liquid (any combo of broth and water) over medium in a saucepan.
  2. Heat olive oil in a large pot over medium heat.
  3. Add about a cup of chopped onion (embarrassingly, I didn’t have an onion on hand, or even frozen chopped onions, so I had to skip this step).
  4. Add 2 cloves of minced garlic and heat until fragrant.
  5. Add a little over a cup (probably about 1 1/4 cup) and cook, stirring, until coated with the olive oil.IMG_2199
  6. Add about 1/2 cup of dry white wine.IMG_2200
  7. When the wine has cooked down, start adding the broth. Add about 1/2 cup at a time and let that absorb before you add more. Repeat until all of the broth is absorbed. This usually takes about 40-45 minutes.IMG_2201
    Okay, true confession: sometimes I just dump all five cups of the broth in with the barley and let it go. I know, I know. They’re going to take away my home chef identification card. To my credit, I did it the right way this time.
  8. I made spinach risotto this time around, so I added 1/2 a bag of frozen cut spinach when I poured in the last of the broth.
  9. When all liquid is absorbed, add salt, pepper, and Parmesan cheese to taste.
  10. Stir and heat over low until all cheese is melted. IMG_2202

I had mine with baked tofu and some roasted asparagus and zucchini.

I really need to take Food Blogging 101: Plating

I really need to take Food Blogging 101: Plating and Food Photography

I’m having kind of an insane craving for oatmeal cookies, so I think I may need to go deal with that.

Advertisements

3 Responses to Risottotorial.

  1. lailablogs says:

    looks delicious .. nicely posted 🙂 .. Laila .. http://lailablogs.com/

  2. Dayna says:

    That looks really yummy…I’ve never thought to make it with spinach before. Frozen baby peas are my usual style.

    I have a really awesome summertime risotto recipe with corn and tomatoes, and you use milk instead of broth. Sounds a little odd, but tastes so good.

  3. the cool sister says:

    This actually looks pretty good. Except for all that green stuff.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: