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Cooking time: 45 minutes for menu Cooking schedule: see below for instructions
Risottos should be creamy, smooth, almost soup-like, never stiff. The risottos that we have eaten in northern Italy have all been served in soup plates (flattish bowls) and eaten with a spoon - not a fork. It's not necessary to stir constantly, but do stir often. This is what makes it creamy. Lots of butter and/or actual cream are totally unnecessary. I cook them a bit more slowly - 30 minutes, rather than 16 - that helps the creaminess, also.
Total time: 30 minutes
I used chicken sausages for this - but use any flavor you like, turkey, pork, spicy or not.
Total time: 45 minutes
These are the easiest 'bread' possible to make. The only things to remember is not to whisk too thoroughly (it makes them tough, lumps are okay), and eat them hot from the oven slathered in butter.... how hard is that?
45 minutes for menu
Add 1/3 cup stock to risotto, stir