Naming this dish any kind of risotto is somewhat pretentious, but there it is. This is more of a technique than a recipe, and it makes a great side-dish for fall - savory, rich, and warm. Flavor to your taste! I'll provide the details of my recent concoction using these steps.
1. Cook rice in a standard rice cooker,* with your model's recommended amount of water for the amount you choose to make.
2. Optimally, you would eat the fresh rice with one meal and allow the leftovers to rest in the fridge overnight. I'll experiment with preparing the "risotto" with fresh rice and update accordingly.
3. Next day, break up the rice, which is likely to be dried slightly. Pour enough chicken broth (low sodium) to cover the rice evenly with about 1/2 inch of liquid atop the rice.
4. Season to taste. I added 1 small bay leaf and 2 tsp. fines herbes. Stir the mixture.
5. Cut 2 TB of unsalted butter into cubes and add them throughout the midture.
6. Place lid on rice cooker and hit the button. When it's done, it should be a soft and creamy rice. Top each warm serving with pepper and finely grated Romano or other dry, salty cheese.
Notes: This dish would thrive in endless variation of its ingredients. Try using fresh herbs instead of dried, onion broth instead of chicken, or including sauteed onions, mushrooms, etc.
Enjoy!
*Making this on the stove would be less lazy. Rice cookers are cheap, especially a small one. Mine can prepare up to 2.25 cups of dry rice, which equates 9 servings of 1/2 cup cooked rice. It cost $20 at Sears a few years ago.
No comments:
Post a Comment