If you have been reading my blog for a while, you'll know that I love meals that are 1. easy to make and 2. make multiple servings, hence reducing my overall need cook. This makes risotto one of my favorites.
Using this recipe as a template for the risotto, I used:
- 2 tbsp extra virgin olive oil
- 1 cup rice (whatever was in my cupboard, it was some fancy one that even noted it was ideal for risotto ftw).
- 1 quart low sodium organic chicken stock
- Dash of Pink HImalayan Sea Salt
- 1/4 cup Parmesan Cheese
Heat oil over high heat in a large pot, then add rice. Fry for a moment, then add chicken stock and salt. Bring to a boil, reduce heat and simmer. Once almost all the stock has absorbed, add parmesan cheese. Mix and complete cooking.
The sauce was easy. I already had some homemade tomato sauce in my fridge. I also cooked a chicken breast and shredded it. As a side note this was the first time I have ever shredded meat myself and thought it was good fun. I heated up the sauce, added the shredded chicken and simmered about 10 minutes.
Top the risotto with the sauce. Serve with a salad for a nice serving of vegetables. I also had toasted bread as I absolutely love having bread with my risotto.
What is your favorite kind of risotto?