Ingredients
- 1/4 cup Extra-virgin olive oil
2 cups Aromatics (Choose either onions, shallots or leeks from Step 2)
2 cups short-grain risotto rice, such as Arborio or Canaroli
1 cup dry white wine
1 choice foundation flavor (Saffron, 1/2 teaspoon threads; Pureed tomatoes, 28oz can; Dried mushrooms 1 to 1/2 cups, or Radicchio, 2 cups)
5-7 cups broth or water
1-2 choices of vegetables, seafood or meats (Leeks, 2 cups; Zucchini, 2 cups; Butternut Squash, 1 pound; Shrimp, 1 pound; Bay scallops, 1 pound; Sausage, 6 oz; Bacon or Pancetta, 6 oz; Chicken, Beef or Pork, 1 cup.
2 tablespoons extra-virgin olive oil OR unsalted butter
1/2 to 1 1/2 cups freshly grated cheese
Kosher salt
Freshly ground pepper
*Note- Depending on the choices you make regarding addition of high or lowfat meats vs. vegetables will vary the caloric content of this dish. When calculating the information for this dish on sparkpeople.com, I used dried mushrooms, 1 cup chicken, 6 cups chicken broth, 2 tblsp olive oil and 8 oz hard parmesan cheese; which is moderate in terms of possible calories.
Description
This Recipe Is From Tauton's Fine Cooking Magazine April/May 2006 Issue #41 Pages 56-59 Keep In Mind With The Many Options Given In This Recipe That LESS Is Sometimes MORE. Limit Ingredient Add-ins In Steps 4 And 6 To One Or Two At Each Step, Or Even N
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