One great application of chicken stock is making
risotto. Because of the effort involved
in making it, I like to throw a lot of veggies and meat in and have it as a
meal instead of a side. Not that it is
hard, it's just time consuming and needs attention. Like all the things we make, we made a ton
and had lunches for work the next day.
It kept great and possibly even tasted better the next day! This recipe is similar to a Giada recipe you
can check out here.
I wont be giving much detail about the amounts and stuff because risotto is more of a process then a recipe, and once you know the process you can do it however you want.
These were the best peppers we have gotten in
About 4 cups of that delicious happy chicken stock. we added 2 cups of water because it would reduce on the stove. Also we knew there would be a lot of flavor in this dish as is.
Why do they look blue?
A brief side note
about the sausage: Mandi and I have
been on our "happy meat only" diet that I mentioned earlier this
week. Since organic sausage can be very
difficult to find here in
Mandi is ready. She knows the task set before her. Utensil in hand she is prepared to stir for the requisite 20 min to half hour.
The sausage and pancetta go in.
I add the parsley I forgot before. this all needs to brown
Onions peppers and garlic go in. give it another 5 min
I love how Arborio rice comes all vacuumed up like this. Anyone know why? It didn't say on Wikipedia.
Add the rice and stir to coat
Wow look at how clean my stove is... its spotless... hmm
Grab some white wine
And pour it in 2 cups. Look how classy our wine glasses are. Mandi puts an ice cube in for that extra something.
Oh yea. Put about 3/4s of a cup of the wine in here too.
When the wine starts to evaporate, add a ladle or 2 of the simmering chicken stock.
Keep stirring the whole time. Whenever the liquid is mostly gone, add another ladle.
We added the asparagus with the last ladle of stock because we didn't want it all mushy.
Parmesan is very important to risotto. Use the good stuff. Stir it in when it is off the heat.
Oh man it's was sooooo good.
Some more parm and parsley on top is a nice touch.
If this were a mountainside, I would live in that cave on the center right with the asparagus as my ledge to look out upon my risotto kingdom.
After we each took a batch to work the next day, there was still some left. The starch starts to get really hard after a day or 2 so the best thing to do at this point is to make fried risotto balls!!! In traditional Italian cuisine, this is called arancine, but fried risotto balls sounds better to me. This pic is Mandi putting the leftover parm from the night before into the breadcrumbs.
The leftover risotto all gooey and awesome.
That's a good size
Then the breadcrumbs
She is a machine.
After about 4 minutes they are crispy and delicious.
Mandi loved the one with the asparagus sticking out.