I have never claimed to be a Chicago sports fan. True, I do root for the Sox over the Cubs and I at least know what happens in most games, but all of the recent championship matches are not really my cup of tea.
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My Kind of Sports
As a result, I have found myself home alone quite often these past few weeks as my husband goes out to enjoy these tournaments with other people who care. He gets to watch the game and I get to watch old movie musicals. Win-Win.
This also presents the problem that I am home by myself for dinner these nights. As someone who is used to cooking for two, this now presents the issue of altering and making dinner for one that is either a smaller portion or can easily be saved for work the next day.
Lately, that has resulted in a lot of risotto. I love risotto, and that is one dish that I can make as little or as much as I want, and it also heats up pretty well the next day. I had never dreamed of making risotto before working at The Chopping Block, and after learning how in class, I make it all the time. It’s really not as hard or intimidating as Top Chef makes it seem!
This is my favorite TCB recipe, and I challenge you to make it the next time you’re home alone (or with a house full of sport fanatics) and let me know how it turned out in the comments. It is sure to be a three point power play!
Fresh Herb Risotto
Image may be NSFW.
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Yield: 4 servings
Active time: 35 minutes
Start to Finish: 35 minutes
3 1/2 to 4 cups of chicken stock
2 tablespoons of butter
1 small onion, small dice
2 cloves garlic, minced
1 cup arborio rice
1/2 cup white wine
1/4 cup fresh parsley, rough chopped
2 tablespoons fresh dill, rough chopped
1/2 cup parmesan cheese, grated
salt and pepper to taste
1. place the chicken stock in a saucepan and heat over medium-low heat. Keep handy off to the side.
2. Heat a heavy-bottomed pot over medium low heat and add the butter.
3. Gently saute the onions until softened, 2 to 3 minutes. Add the garlic and cook an additional minute.
4. Stir in the rice, and cook an additional 2 minutes while stirring constantly or until the rice is lightly toasted. Add the white wine to deglaze, and then reduce until the pan is almost dry.
5. Add one ladle full of the warm stock and stir until the pan is almost dry. Continue in this fashion until the rice is cooked to your liking.
6. Sprinkle in the herbs and remove from the heat. Fold in the cheese and season, to taste, with salt and pepper.