I love making traditional risotto, and I know a lot of purists will disagree with me…but part of the food experience is to make delicious food using different techniques and driving tasty and bold flavors.
I started with a tin of mushrooms and sauteed them; yes, you can use fresh, but I wanted to use stuff that I wouldn’t normally use..just to see how it would come out.
Next, I added a package of pre-cooked rice.
As I am heating this, I am breaking down the rice. Now for a couple of cups of chicken stock and I keep stirring and stirring. What I am doing is to get the starch in the rice to break down a little bit and thicken the stock.
Next comes parmesan cheese, salt, pepper to taste, and some garlic paste. If you are using garlic paste, add this toward the end so it doesn’t burn. If you are using fresh garlic, I would have added this either before or right with the mushrooms.
I had some funky broccoli raab in the crisper that was starting to go bad, so I blanched it for a couple of minutes, chopped it up, and added it to the mixture. I also added in a little cilantro.
I would up with a very tasty cheater risotto, some grilled shrimp, A piece of leftover roast that I threw on the indoor grill to get those grill marks, and a ring of some homemade enchilada sauce for heat. Some local tortilla chips to scoop up the rice, and this was pretty favbulous.
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