Risotto

 This stuff is so good, I love it! I have to admit I was kinda surprised it turned out so well! While you are cooking it, it doesn't look very appetizing but don't worry once you add the cheese it starts to look the way it should!

Risotto is a side-dish and although it is quite good alone I think it should probably be eaten with some sort of meat. We went for chicken! I enlisted Dallen to help to me and he did a great job with the chicken! We just happened to have half a lemon in our fridge so we had lemon chicken! It was tasty!

This is my first time making Risotto (but not my last :)) and although we had it plain I think its one of those dishes you can pretty much add whatever you want to it; corn, broccoli, mushrooms, carrots…whatever floats your boat really! It did call for parsley and although we didn't have any fresh parsley my grandma gave us a lovely spice rack that just so happened to have dried parsley so we added that later. I'm not really sure it adds any flavor as it just makes it look pretty. Also it only calls for 1 cup of Parmesan cheese but the bag was a 1 1/2 C. so I just used it all! 

Simple Parmesan Risotto -By the Food Nanny

5 cups chicken broth
4 tbs butter (divided)
11/2 cups finely chopped onion
11/2 cups arborio rice
1 cup grated parmesan cheese
Salt and ground black pepper
2 tbs chopped fresh italian parsley
Shaved parmesan cheese

1. Bring the broth to boiling in a medium saucepan. Decrease the heat to low and cover the pan.

2. Melt 2 tbs of the butter in a heavy large saucepan over medium-low heat. Add the onion; cook and stir until very tender but not brown, about 10 min. Increase the heat to medium. Add the rice and stir for 1 min.

3. Add 11/2 cups of the hot broth. Boil gently until the broth is absorbed, stirring frequently. Add another 1 cup broth; stir until broth is absorbed. Add the remaining 2 1/2 cups broth, 1/2 cup at a time, allowing the broth to be absorbed before adding more. Stir frequently until the rice is tender and the mixture is creamy, about 20 min.

4.Stir in the remaining 2 Tbs butter and the grated parmesan. Season with salt and pepper to taste. Transfer to a serving bowl. Sprinkle with the parsley and shaved parmesan.