This risotto had a big mistake that I thought would ruin it, but instead it turned out fantastic! My friend came over for dinner and brought the cheese for the risotto. I told her to get Monterey Jack Cheese and she got Pepper Jack Cheese. A little different. So I was a bit apprehensive. It actually tasted amazing! It had this yummy bite to it and was not overpowering. Thanks Maya!
- Arborio Rice - 1 cup
- Chicken stock - 2.5 cups
- Milk - 2 cups
- White Wine - 3 tablespoons
- Butter - 2 tablespoons
- 1 Onion - chopped in large pieces
- 1 zucchini - chopped into small pieces
- 1 clove garlic - minced
- Pepper to taste
- Pepper Jack Cheese - 1/2 to 3/4 grated
- Basil - minced
First saute the onions with the butter for around 3 minutes. At the same time mix the milk and chicken broth in a saucepan and put it on low heat.
Add the garlic and rice and stir for 1 minutes straight. Then add the white wine and stir until it is absorbed. Start adding the broth mixture 1/2 cup at a time. Make sure to let each cup absorb before adding another cup.
After about 10 minutes add the zucchini. Cook until the rice tastes tender. This may mean you use all the broth or less/more. Just use your best judgement. When you are almost done throw in the basil and pepper. Stir stir stir!
Remove the mixture from the heat when the last addition of broth is absorbed. Scoop the risotto into a bowl and add the cheese. Fold the cheese into the risotto and watch as it melts into gooey deliciousness.
Basic risotto consists of the arborio rice, cheese, and broth. Beside that you can add pretty much anything you want. Sometimes I add tomatoes or other vegetables. Some recipes call for sausage or another type of meat. Because it is so versatile you can experiment. Try it out!