Here’s a little more vacation cooking for you. In fact, it could also be a “I got home early on Friday” dinner as well. It’s all up to you I suppose.
I’ve been dying to try out my brand spanking new Mario Batali pan and last night was the night to do it. I had leftover chicken from my last posting and a whole bunch of Arborio rice. What’s a girl to do??? Well, make risotto of course!
So, here’s a good one from Mario’s Molto Italiano. This cookbook has tons of inspiration. Everyone should check it out if only for the fantastic writing. Enjoy!
Saffron Risotto (this is half the recipe to serve 2 people)
½ tsp saffron threads
4 c chicken broth, warmed
4 T olive oil
½ medium onion, diced
¾ c Arborio rice
¼ c white wine
2 T unsalted butter
¼ to ½ c grated Parmesan
Heat broth with saffron until hot. Keep it that way to add to the rice. In a sauté pan (or a sparklely Mario risotto pan!!!) heat oil until almost smoking. Add onion and cook until translucent but not brown. Add rice and stir until toasted and opaque, about 6 minutes.
Add wine and then a ladle of stock. Cook and stir until broth is absorbed. Continue adding stock until the rice is al dente and will not hold any more. The dish will be creamy.
Remove from heat and add butter and Parmesan. Stir until well mixed. Season with salt if needed. I eventually topped mine with sliced leftover chicken .