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    Hi! My name is Leah and I like food! Welcome to my blog about mostly healthy eats! If you have any questions, please feel free to email me at leftoversforlunchATgmailDOTcom.

  • December 2010
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How to Make Really Good Risotto


Step One: Use real butter. Maybe a couple spoonfuls of bacon fat, you know, since you have a jar of it sitting next to the stove.


Step Two: Lots of onion and garlic.


Step Three: Wine. Lots of it.


Step Four: A zing factor. I like to add chopped sundried tomato. Lemon juice also works. Maybe capers. In a pinch, bacon always works.


Step Five: Add something green so you don’t feel so bad gorging on the risotto. I like spinach. Chopped asparagus is yummy too. Or zucchini.

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Step Six: Cheese, please! Fresh is best.


Step Seven: Just season lightly with fresh ground pepper.


Step Eight: More cheese.


Sundried Tomato and Mushroom Risotto

    • 4Tbls butter
    • 2 Tbls bacon grease
    • 1 medium onion, chopped
    • 6 cloves of garlic, minced
    • 1 cup arborio rice
    • 1 mini bottle of white wine
    • 1 cup mushrooms, sliced
    • 1 carton of chicken stock
    • 1/2 cup of chopped sundried tomatoes
    • 3 cups of of chopped spinach
    • 1/2 cup of shredded parmesan cheese
    • fresh ground pepper to taste
    • 5 tbls parmesan cheese for garnish
  • Melt butter and bacon grease in a large, heavy bottomed stock pot over medium heat. Stir in onions and cook for 2 minutes, or until softened. Stir in garlic and cook for one minute. Add the rice and cook for another 2 minutes, stirring constantly, until lightly toasted. Stir in wine, cook until mostly absorbed. Add mushrooms and stir until tender. Gradually ladle in chicken stock, stirring continuously. Risotto will become "creamy" and slightly sticky, yet still firm in the center, or al dente.
  • When almost finished, stir in the sundried tomatoes adding stock as needed and stirring continuously. Stir in spinach and cheese just before serving. Divide risotto among 5 bowls, sprinkle with remaining cheese, and season with pepper to taste.
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    12 Responses

    1. I luv risotto…cute how you added about the jar of bacon fat sitting next to the stove (and I do!). Fantastic flavors with the sundried tomatoes and lotsa Parmesan. 🙂

    2. This looks delicous! bacon is probably the only thing that could make it better 🙂

    3. I love it….it is not easy to make really good risotto -taste and texture…great job:)

    4. Leah that looks fantastic! Delicious!

    5. I am in risotto envy right now!

    6. love the addition of veggies, looks delish

    7. MMM!!! You’ve said all the magic words… sundried tomato, mushroom and risotto! Excellent recipe! I’m eager to give this one a go!

    8. Oh I love it! This is one of my favorite meals! risotto, mushroom, tomato – mmmm soooo good.

    9. I’d love to have some of that risotto right now! 🙂

    10. Now THAT looks amazing! I bet it was sensational…just the pictures are making my mouth water!

    11. That looks delicious. I’d leave out the mushrooms though. 🙂

    12. Bahaha, I love this because you DO have a jar of bacon fat next to your stove ❤

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