January 11, 2012

Homemade Chicken Broth Risotto

Last fall I made a huge batch of homemade chicken broth and have been using it in everything since. Here is the risotto I made tonight.

Thyme Risotto
Time = 1 hour
Servings = 4

3 T olive oil
1 large shallot, diced
1 cup arborio rice
1 pint chicken broth
3/4 t dried thyme
1/2 t salt
1/4 t pepper
2 t lemon juice

Heat olive oil over medium heat. Add diced shallot and cook until opaque. Add rice and cook 5 minutes, stirring frequently. In a 4 cup measuring glass, pour in the chicken broth and add enough water to equal 3 1/2 cups total liquid. Pour 1 cup of the broth into the rice. Stir in thyme, salt, pepper and lemon juice. Bring to simmer and cook 15 minutes. Add another cup broth and cook 15 minutes stirring frequently. Add rest of the broth and cook, stirring, until desired consistency. Taste. Adjust spices/juice until it tastes just the way you want. If the rice doesn't seem done all the way through, add another 1/2 c water and cook, stirring, until creamy.

Add a cop of chopped mushrooms with the final round of broth to make it a one-pot meal. Or serve as a side with roasted chicken or pan-fried pork chops.

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