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Essential Kitchen Skills: Risotto

September 24, 2011

Learn to make this deceptively rich, frugal, and warming dish and your friends and family will think you are culinary genius.

I am not going to beat a dead horse and teach you how to make risotto step by step, let’s leave this to the pros and the other 323 food blogs.  What I will share is how to use this gourmet treat to utilize leftovers and pretty much be a rock star!

Using leftovers is the most frugal and cost-effective way to decrease the grocery budget. I personally dread eating left overs, they are boring and redundant. Risotto to the rescue! Risotto can bring roast chicken to a whole new level and make left over veggies gourmet. With the addition of stock, a few herbs, spices, and salt, dinner is done man!  I use my homemade chicken stock for extra thrift. (p.s. kids go nuts for this stuff!)

Leftover Roast Chicken and Pea Risotto

2/3-1c Arborio Rice (short grain rice) UNWASHED!

3-4 c  low sodium stock (use homemade if you have it, please)

1/2 c Dry white wine (or 1 Tbsp lemon juice and 1/4 cup water)

Aromatics – onions, garlic, whatever you have. Use your instincts here. I suggest 1/4-1/2 c onions and 1-2 cloves minced garlic

Butter -1 tbsp or whatever (just put a little in and go from there)

1/2 cup coarsely chopped white and dark meat chicken left over from your Crockpot Roasted Chicken

1/2 cup frozen peas or left over veggies of any kind.

I like to use Herbs de Provence and feel all hoity toity, whatever.

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