Magic risotto is more than just fine. It’s the best – creamy, melty and savory – All the things a good risotto should be. Perfect for bringing someone back to life. Just make sure you pair it with the right wine – stay away from the riesling or you’ll be sorry.
I am so excited to share this recipe with you today. It’s the first installment of a new series. One that I’ve been wanting to start for a long time now – probably since I started blogging so many years ago. But, I’ve finally teamed up with my friend, Ashleigh, from Dash of Evans, to bring you Friday Night Dinner.
As a way to celebrate the Gilmore Girls revival on Netflix, we’re going to be cooking our way through the recipes featured on the show. And, there are so many – from Luke’s classic diner food to Sookie’s fancier dishes, and, of course, lots of junk food – there aren’t many episodes that don’t mention at least a few recipes or foods. Maybe that’s why we like the show so much.
So for my very first recipe, I’m tackling Sookie’s magic risotto – the one that she went crazy over when a reviewer called it fine. Risotto’s one of my all time favorite dishes to cook, but I usually make it the same way. I wanted this to be a special, one-of-a-kind recipe. A magic risotto. One that would bring your mother back from her death bed.
Sometimes magic lies in simplicity though. I stirred in melty, nutty fontina and some fresh chives – just enough complexity to make it better-than-average risotto, but not so much that it steals the show from its main course.
Side note: if you’ve never made risotto before, don’t worry. It’s really not that hard. It just takes time and attention. If you’re a little nervous, try pairing it with something that you can bake – like maybe a roasted fish or chicken – so that you can focus on making a truly magic risotto. Then throw together a salad and you’ve got a complete meal.
- 3 tablespoons olive oil or butter
- 1 sweet onion, finely diced
- Pinch of coarse salt
- 1½ cups arborio rice
- ½ cup dry white wine
- 4 cups reduced-sodium chicken broth
- ¼ cup grated pecorino romano cheese
- 1 cup shredded fontina cheese
- Salt & pepper to taste
- 2 tablespoons finely chopped fresh chives (optional)
- Heat olive oil to medium in a large skillet. Add onion and sauté until translucent, stirring occasionally.
- Add rice, allowing it to absorb remaining oil.
- Pour wine into the pan and allow it to absorb fully absorb, stirring occasionally.
- Add broth - about a ½ cup at a time - allowing each addition be fully absorbed before adding the next, stirring occasionally to prevent rice from sticking.
- Once broth is incorporated, add cheeses and stir until melted. Adjust seasonings with salt & pepper to taste.
- Garnish with fresh chives.