So you thought risotto was hard to make! Think again! If you can make rice you can make risotto, it just takes a little more attention and stirring. The fantastic thing about it is that once you know the basics of preparation you can add just about anything to it! I also am throwing in a super easy and yummy way to roast green beans.
1/2 medium onion chopped finely
4 tsp. butter
5-6 cups of chicken stock
1 1/2 cups arborio rice
3/4 cup good Parmesan cheese
Chop onions finely. In a large saute pan melt butter, add onions to pan. Saute until soft and translucent. Add rice and stir to coat with onion/butter mixture. Slowly add chicken stock 1 cup at a time. Simmer on low until liquid is almost gone. Add another cup of chicken stock to mixture, repeat procedure until all stock is used. Risotto should be soft and have a small al dente bite to it still. Add Parmesan cheese at end of process, stir to combine.
NOTE: If risotto sits for too long and becomes lumpy, add water 1/4 cup at a time while warming on the cook top. Add water until smooth and creamy again and heated through.
Roasted Green Beans
1 lb. fresh green beans (ends trimmed off)
2 tbsp. olive oil
1 1/2 tsp. good sea salt
Clean and trim green beans. Arrange on baking sheet with parchment or silpat. Drizzle with olive oil and sprinkle with sea salt.
Heat oven to 425 degrees
Bake 15-17 minutes until roasted