I do adore risotto!

I started making it years ago after we visited an awesome restaurant in Charleston SC, and I told my spouse “oh I can make this”..

And so I did 🙂

I made this last night for family who are staying with us for a few weeks..  My daughter had said she wouldn’t be home for dinner, and then after finding out I was making risotto, she changed her mind. LOL!!

Here you go:

8-10 cups HOT good quality chicken broth
¼ cup butter – do not use margarine
1/2 to 3/4 cup chopped onion
1-2 Tablespoons chopped fresh garlic
1 ½ cups Arborio rice
3 Tablespoons butter
1 ½ cups finely grated parmesan cheese (can use more or less to taste)
Salt and fresh grated black pepper
Extra crispy bacon bits/chopped green onions/more parmesan

1)    Bring chicken stock to a boil in saucepan, reduce heat to low, and cover to keep hot
2)    In another heavy bottomed saucepan, melt ¼ cup butter over medium low heat, add in onion and sauté until tender but not browned (10 minutes or so).
3)    Add in garlic, cook about 2 minutes.
4)    Increase heat slightly and add in the rice, stir for 1 minute.
5)    Slowly add in 1 ½ cups hot broth with a ladle, boil gently, stirring until all broth is absorbed.
6)    Add in another 1 cup broth, and stir until absorbed.
7)    Add in ½ cup broth at a time, allowing the broth to absorb before adding another ½ cup. Do this until you have used all the broth, stirring until rice is tender and creamy.  This should take about 30 minutes.
8)    Stir in 3 Tbs butter and the parmesan cheese.
9)    Season with salt and pepper

I seared scallops and put them over the top, and sprinkled bacon bits, fresh garlic chives and more parmesan over the top..

 

 

 

 

 

 

 

 

 

 

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