Monday, January 12, 2009

Risotto How-To

Tonight we had Updated Chicken and Rice. Risotto might seem intimidating because you have to stir the recipe constantly. That's how the arborio rice develops its creaminess. I had to work late and then I had a meeting at 7, so it was necessary for supper to be ready fast. I decided to speed up the risotto process by cooking it in a sauté pan instead of a saucepan. (These are the step-by-step photos.) The cooking time was reduced to 20 minutes. We needed a vegetable, but I didn't want to get another pan dirty, so I added some frozen green peas. Chicken, risotto, and peas—very simple but it hit the spot on a cold night. (The leftovers also reheat well for lunch.)

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