By: Kecia’s Flavor Breakthrough!
Risotto was introduced to me by a very good friend. I had never made it before; it is very easy to make, but a little tedious with the stirring. Well worth the effort though. This is such a great side dish for so many things. This creamy risotto is also a wonderful creamy comfort food. While Arborio rice is extra starchy so it is already creamy, I like to add a little extra ooey gooey goodness to it.
2 tbsp. Olive Oil
1 sweet onion diced
1 clove garlic minced
1 tbsp. Italian Herb Blend paste
1 tbsp. Basil paste
1 cup Arborio Rice
½ cup dry white wine (optional)
3 – 4 cups chicken or vegetable broth
½ cup cream
¼ cup shredded parmesan cheese
¼ toasted pine nuts (optional)
Salt and pepper to taste
In a deep skillet, heat olive oil over medium heat, add onion and cook until slightly translucent.
Add garlic and cook an additional minute, being careful not to burn.
Add rice and Herb blend, and stir to coat rice with the oil and seasoning.
Pour the wine in and cook until mostly absorbed while stirring,
Start adding the broth a cup at a time, stirring and cooking until absorbed each time. After the 3rd cup of broth is absorbed test rice. It should be creamy and soft on the outside, with a slight bite to it on the inside. If it isn’t quite ready add the fourth cup.
When this is absorbed remove from heat, stir in the cream and the parmesan cheese until thoroughly blended.
Add the pine nuts and salt and pepper.
Get ready for some yummy goodness! I served with my Pork Tenderloin with Spiced Peach Sauce