RISOTTO ALFREDO
Ingredients
1 c. Arborio (any short grain) rice
+/- 4 c. Chicken stock
1/2 c. Dry white wine
1/2 c. Heavy cream (or half-and-half), at room temperature
3 cloves Garlic, sliced
1 Bay leaf
2 tbsp. Olive oil
2 tbsp. Unsalted butter
1-1/2 tbsp. Grated Romano cheese
1-1/2 tbsp. Grated Parmesan cheese
1/2 tsp. Lemon zest
8-10 Sage leaves, fresh (plus more for garnishing, if desired)
Directions
• Heat the stock in a saucepan until steaming.
• Heat the oil in a heavy pot until simmering.
• Add the rice, and cook until a light golden brown, stirring frequently.
• Add 1-1/2 cups of the stock, and stir until absorbed.
• Add the garlic, bay leaf and sage.
• Continue adding the stock in the above manner, 1/2 cup at a time, until used up.
• Stir in the wine, and cook about 5 minutes.
• Add the butter and cream, and stir until the butter has melted.
• Fish out the bay leaf and sage leaves, and discard.
• The rice should be very creamy and al dente at this point. If it is a bit too hard, add more heated stock (or hot water) until the right consistency is achieved.
• Shut off the heat, and stir in the cheeses and lemon zest, until the cheese is melted and the lemon zest is fragrant.
• Serve immediately in warmed bowls, garnished with sage leaves, if desired.
I’m sure Alfredo-style risotto has been done before. And this is my take on it! It uses the exact same ingredients I use in my Alfredo pasta dishes.
A little of this goes a long way: it is delicious, but also quite rich. Cooked chicken and broccoli, like the buccatini Alfredo recipe in this book, can be added for a hearty all-in-one meal.
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