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. And, if you’re craving some veggies, try this zucchini risotto for a one-pot meal that’s packed with nutrients.
If you like this Friday Night Dinner recipe, you might also like these:
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PinIngredients
- 3 tablespoons olive oil or butter
- 1 sweet onion, finely diced
- Pinch of coarse salt
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine
- 4 cups reduced-sodium chicken broth
- 1/4 cup grated pecorino romano cheese
- 1 cup shredded fontina cheese
- Salt & pepper to taste
- 2 tablespoons finely chopped fresh chives (optional)
Instructions
- 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.
Nutrition
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
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how can i know when its ready?? im scared of it to be too dry or too watery.. any suggestion?
When there isn’t any “extra” liquid, you should be done! It should look thickened, but not dry.