Learning to make creamy risotto done light
Feb. 4, 2011 7:10 am
Updated: Feb. 14, 2011 4:08 am
As I write this, I can hear the ice and freezing rain falling outside. We're waiting for the power to go out, but praying it doesn't.
We love our little house out in the country, but weather likes this makes us love it not so much. Our country roads are always the last to be cleared and when ice knocks out the power, we also lose water from our well.
Tonight was a night for comfort food and I decided to take on a dish I have seen made at bacaro,
a local restaurant, many times. Bacaro is our favorite area restaurant and has the best wine selection for more than 100 miles. I've begged my way into the kitchen several times now. They let me help with prep and then watch and learn as they work their way
through the dinner rush. Bacaro's menu is always changing, but one constant is risotto, and I love it. They do wonderful variations, but the base is always the wonderful creamy rice. And I mean creamy! Before adding whatever ingredient makes that day's version,
they finish it in heavy cream and Parmesan cheese. Definitely not on the lighter side.
For my version, I used evaporated fat-free milk and pecorino. It was incredibly creamy and the nutty pecorino paired incredibly
well with the salty, smoky turkey sausage I crisped up. The peas and parsley add a savory freshness.
Nancy loved it and found one serving very filling. Our bottomless 16-year-old went back for thirds!
Nutrition information from NutritionData.com: Calories: 326, fat: 8 grams, carbohydrates: 46 grams, fiber: 3 grams, protein: 16
grams, Weight Watchers PointsPlus: 8.
Get the recipe at
Fight the Fat Foodie.
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