The boy and I have a dinner deal where he brings the wine and sous chef-s and we make a delicious dinner together.
Like this one – I’m going to miss summer.
Broccoli cheddar risotto, arugula salad and fresh bread.
For the risotto:
1 C arborio rice
2-3 C chicken stock
2-3 cloves garlic
medium to large head of broccoli
1 C sharp cheddar cheese, grated
Mince the garlic and brown in a pan with the arborio rice in the olive oil.
Add the chicken stock a 1/2 cup at a time and stir until absorbed by the rice over low heat – just enough to keep it simmering. The more you stir the creamier the risotto – real risotto doesn’t have any cream at all, just the starch in the rice mixing with the stock.
Have your sous chef (aka super helpful and essential partner in crime) keep stirring and adding until the rice is soft and creamy. This should take 20-25 minutes. After 10-15 minutes, add the broccoli, cut into bite size pieces so it can cook with the rice. When the arborio rice is the consistency you like, turn off the heat and stir in the cheddar until well mixed and eat immediately!
Arugula salad and bread are good sides, or just gorge on cheesy creamy goodness. Cheers!