Creamy Risotto is one of my favorite comfort side dishes. It’s similar to the recipe Pioneer Woman makes which was my inspiration. It’s so easy to make, the only requirement is that you stay close by and continuously stir the pot as the liquid is absorbed into the rice. The process is repeated by adding additional amounts of liquid until all is absorbed over an approximate 20 minute period. Then comes the delicious creamy part, adding a blend of three cheeses with a splash of cream that taste so good that you could eat the whole bowl! It’s meant to be a side dish but could easily be the main attraction!
And if you like chives like I do, add a couple tablespoons to the pot and give it a stir.
Creamy Risotto adapted from Pioneer Woman
1 cup Arborio Rice
1 tablespoon Olive Oil
1 tablespoon Unsalted Butter
1/2 Onion, chopped
3 cups Chicken Stock
1/2 cup Heavy Cream
1 cup grated Cheese, any combination of Parmesan, Romano and Asiago Cheese
2 tablespoons Chives, chopped
Heat the olive oil and butter in a 3 quart sauce pan over medium heat. When the butter has melted, add the rice to the pot and stir for approximately 1 minute.
Begin adding the liquid/stock 1 cup at a time. Continuously stir the pot while the rice absorbs the liquid. When the liquid has absorbed add another cup of stock and continue the process until all the liquid has been added and absorbed into the rice, approximately 20 minutes.
When all the liquid has been added and absorbed, pour in the heavy cream and stir the pot. Add the cheese and stir until it has melted. The rice should appear creamy. Just before serving, stir in the chives. Sprinkle a few on top for garnish.
Makes 4 servings.