Thanks, Myleen for posting this recipe back in 2005. It may be an oldie, but it is a Goldie. This was so absolutely cool! My first risotto. I feel like I'm turning a corner in my pursuit of learning to cook quality food and learning cooking techniques. It came out perfecto! I caramelized two small white onions and re-hydrated 1.76 oz of Shiitake mushrooms while my chicken broth was heating up. While at the same time in a separate small pan, I sauteed some pancetta. You might say, I had a lot going on at once. :) Next, I melted 2 tbsp of butter, the real kind, Baby (the old Paula Dean, rocks!), added the Arborio rice, a 1/2 cup of Biltmore's Sauvignon Blanc wine, reduced, then started adding my broth in increments of 1/2 cup until the rice was al dente. At this stage of the game, I added 2 tbsp of butter, the mushrooms, a cup of freshly grated Parmesan cheese, the pancetta, fresh chopped chives, salt, and pepper to taste. And to top it off, a squeeze of fresh lemon over the dish to add a little zing. Woooooo, Buddy! Me likey risotto. Me likey! Me likey! Me likey! And, Mi Gato Loco presented me with another of those prized and golden Stamp of Approval (SOA).
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Thanks, Myleen for posting this recipe back in 2005. It may be an oldie, but it is a Goldie. ...