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I decided I could still do better with the risotto, so I made another little batch up for lunch – and this time it was spot on.  Super creamy, not the slightest bit tough at all.

Basically, I cheated.

Instead of using a shallow pan, I used a small saucepan – and a lid.  Sauteed the last of my shallots (had to use them  up anyway…), added the risotto and let it soak up the butter.  Added the first course of liquid, lowered the heat and covered it.  Let it sit for about 5 minutes, just stirring a few times until the liquid was soaked up.  The second two courses of liquid took longer (~8 minutes) to soak up, but again, just stirred a few times and kept it covered.  It was just right and I didn’t spend the entire time stirring it.  Added some Parmesano-Reggiano at the end and it was lovely.

For what it’s worth, this is the risotto I’m using:

I also use their Sushi Rice.  I like the fact that it’s grown in the USA and you don’t have to buy 5 pounds of it at a time. :)

Shallot Parm Risotto, 1/4 cup of uncooked risotto used, 1/8 cup parm = 1 serving. Per Serving (excluding unknown items): 316 Calories; 12g Fat (34.1% calories from fat); 11g Protein; 39g Carbohydrate; 0g Dietary Fiber; 29mg Cholesterol; 846mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 2 Fat.

This entry was posted on Tuesday, February 17th, 2009 at 2:26 pm and is filed under Risotto, Sides. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.