1 Tablespoon olive oil
1 small onion, small dice
1 small shallot, minced
1/2 cup Arborio rice
3-4 cups turkey broth
salt and cracked black pepper, to taste
chopped parsley
chopped cashews
Heat the olive oil in a medium saucepan over medium heat. Add the onion and shallots and sauté for a few minutes without browning until translucent.
Stir in the rice and cook for two minutes to toast kernels.
Add the broth, 1/2 cup at a time, allowing the rice to almost fully absorb it before adding more. Stir often. Cook to desired consistency, risotto usually tends to remain al dente. If you prefer a thinner risotto, use more broth.
Season to taste, and garnish with parsley and cashews.
Risotto has a reputation of being a fancy, time-consuming dish but really it is quite easy and a family favorite. The flavor is so much richer when you use a homemade broth. Feel free to add in other ingredients - butternut squash, turkey meat, beans; and use any type of broth you wish for a different flavor each time.
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