As planned, M was out of town last night for work. That meant I didn’t have to shower, make the bed, or change my pjs. It also meant comfort food for dinner.
Whenever M is out of town, I make myself something deliciously carb-y/cheesy/olive-y that I would be embarrassed for him to see me eat. Usually I make my Mom’s pasta, but I’ve had a risotto hankering that wouldn’t go away. Specifically, The Pioneer Woman’s sundried tomato risotto. Heaven. This used to be a staple when I was single since a batch would last me a few days. Now I cut down the recipe to make enough for dinner and a lunch. Note, the original recipe says it cooks enough for 10. I halve the recipe and have enough for two meals. So, either Ree has mice over to dinner for risotto, or I am a eat as much as a big fat cow. Let’s go with the first one.
(You’ll note that my photos look slightly better than normal today. When M is away the real camera comes out to play. If only I had actual light in my apartment…)
Ingredients: butter, chicken broth (low sodium), sun dried tomatoes in oil, onion, garlic, cheap white wine, risotto rice, parm cheese. Also, salt and pepper, heavy cream and olive oil, but as per usual, I am incapable of getting everything into the ingredient shot. Heat your chicken broth on low in a small sauce pan.
Chop your onion and mince your garlic. Melt two tablespoons of butter with 1 tablespoon of olive oil in a pan on the stove. After the butter has melted, add in a chopped onion and two cloves of minced garlic.
Cook until golden brown. Add in 1 cup of arborio (risotto) rice and let that brown for a few minutes.
Next, add in a hardy glug glug of wine. Risotto rice is like little sponges, so get the good stuff in there at the beginning. Once the rice has absorbed the wine, add in your chopped sundried tomatoes. Note, Ree says to drain them. I add them in oil and all. Marinating oil = flavor. Flavor = good. Here comes the boring part:
Add in 3/4 cup of your warmed chicken broth. Stir. Wait for the rice to absorb.
Repeat. Many, many times.
Once the chicken broth is gone, your rice should be done. You want it to “chew” but not crunch. You also don’t want mush. Add in parmesan cheese (a whole bunch), a hardy splash of heavy cream and salt and pepper. I also like to add a little more sundried tomato at the end. I think it gives the dish a nice contrast in texture. Stir.
Eat. And put on your fat pants.
- 2 tablespoons butter
- 1 tbsp olive oil
- 1 box chicken broth (low sodium)
- 4 oz sun dried tomatoes in oil, chopped
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 cup cheap white wine
- 1 cup arborio rice
- 3/4 cup parmesan cheese
- Salt and pepper
- 1/4 cup heavy cream
- Heat your chicken broth on low in a small sauce pan.
- Melt butter and olive oil in a pan set on medium low on the stove. After the butter has melted, add in onion and garlic. Cook until golden brown, stirring occasionally. Add in arborio rice and let that brown for a few minutes.
- Next, add wine. Once the rice has absorbed the wine, add in your chopped sundried tomatoes with any oil on your cutting board.
- Add in 3/4 cup of your warmed chicken broth. Stir. Wait for the rice to absorb. Repeat. Many, many times until chicken broth is gone.
- Add in parmesan cheese (a whole bunch), a hardy splash of heavy cream and salt and pepper.