So, you probably figured out that I went away for the weekend. I had a wonderful time, and that is all I am going to say about that here for now.
While I was gone, I was taught how to make risotto, and I attempted it alone yesterday. I started 8 chicken thighs with “garlic and parsley salt” in the croc kpot before I went to school. I filled the pot up to the top, because risotto takes a LOT of stock.
When it was time to cook, I moved the bubbling, steaming crock pot to the other counter (sometimes I am such a forward thinker ), and removed the chicken to a plate.
I sauteed a half pound of mushrooms in a third of a stick of butter, and put them in a bowl when they were done.
While the mushrooms were cooking, I sliced 8 green onions and diced 3 shallots. I added another third stick of butter and set these to saute.
Then I added 3 cups of Arborio rice. And some olive oil. And some more olive oil. And a little more olive oil. You are supposed to coat the rice with the oil, and stir it until it is translucent with a white dot in the center. I think my heat may have been too high, and my delay in comprehending how much oil that was going to take too long, because by the time I got all the rice coated, it had turned opaque again. Just noting that for next time.
Then I started ladling in stock, one ladle-full at a time, stirring almost constantly. I used about 10 cups of stock, I think, but I could have easily added in at least another cup, maybe two. Just before I added the last of the stock, I added the mushrooms and the (now de-boned and chunked) chicken back to the pot.
And here is what it looked like when it was done. It did need a good deal of salting at the table, but I wasn’t sure how much to use, and erred on the side of caution. It’s much easier to add more than to take some out, right?
It was a big hit here! Most of the kids had seconds, and the neighbor loved it. I had her step in for a bite or two last night, took the leftovers to her tonight since she had surgery today. I will definitely risotto again. Perhaps with tonight’s left over pot roast.