Essential Kitchen Skills: Risotto
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.