WEEK 4 "FRESH HERB RISOTTO WITH BROWN BUTTER "
This was an amazing dish to make and eat! So good it was requested the next day. ALTHOUGH… I’d cut the butter in half. Day 2 I used half the butter and it made the dish perfect. Throw some shrimp, steak, or chicken on top and you’ve got an amazing meal!
****Wife gave it 4.5 spatulas**HERE IS THE VIDEO OF WEEK 4:http://www.youtube.com/watch?v=KZiVuaMGPC8If this dish made your mouth water like it did mine, find out how to make your own by checkin' out Chef Doug's page at
http://www.funwithfoodcatering.com/.
To start you off on this journey to gourmet goodness, here's today's recipe:
FRESH HERB RISOTTO WITH BROWN BUTTER2 1/2 cups packed fresh basil leaves, chiffonade
1/4 cup packed fresh sage leaves, chiffonade
1/2 cup freshly grated Parmigiano-Reggiano
5 1/2 cups chicken broth (44 fluid ounces)
2 ea. medium onions
1/4 cup extra-virgin olive oil
1 1/2 cups Arborio rice (about 10 1/2 ounces)
1/2 cup dry white wine
8oz brown butter
Finely chop onions. In a 4- to 5-quart heavy kettle cook onions in 1/4 cup oil, covered, over moderately low heat, stirring occasionally, until soft but not browned, about 10 minutes. Add rice and cook, uncovered, over low heat, stirring, 10 minutes. Increase heat to moderate and add wine. Cook mixture, stirring constantly, until wine is absorbed. Stir in 1 cup simmering broth and cook at a strong simmer, stirring constantly, until broth is absorbed. Continue adding broth, about 1/2 cup at a time, and cooking mixture at a strong simmer, stirring constantly and letting each addition be absorbed before adding the next, until rice is tender and creamy-looking but still al dente, about 18 minutes total. (There may be broth left over.)
Remove kettle from heat and stir in herbs, and brown butter, and salt and pepper to taste.
Serve risotto immediately. :)
