I’m basically a lazy cook. If there’s a shortcut, I’ll find it, and if I can save a dirty dish in the process then I pretty much deserve a gold medal or something. It’s that mindset that prompted me to try making risotto in the rice cooker, a smashing success, I must say.
Sadly, our rice cooker recently bit the dust, so when I wanted to make a risotto to go with our rack of lamb, I had no choice but to use a regular pot (since when I went out to buy a new rice cooker, they didn’t have what I wanted so instead I left and went shopping for some new clothes … but I digress….). And I made a glorious discovery: you do not, I repeat, do not, have to stir risotto constantly and add the broth little by little. It’s OK to be lazy, like me. Your risotto will still come out delectably creamy and rich, I promise.
I wasn’t sure exactly what I wanted out of the risotto, but I bought some fresh basil and edamame and somehow they just ended up in the risotto. Ah, the way good recipes are born….
Risotto with Edamame and Fresh Basil
Print This Recipe
Ingredients:
Add a little olive oil to your pot and cook the onion until translucent or even a bit browned. Then add the rice and saute just a minute or two to get it a bit toasty. Then add the chicken stock and cover, bringing to a boil. Turn down to simmer at low to medium heat for about 45 minutes to an hour, but keep a watch on it (through a clear lid if you have one, so you don’t have to keep opening the pot and letting the steam out). You’re looking for almost all of the liquid to be absorbed, leaving you with a nice creamy rice.
Add the edamame and heat through, then remove from heat and stir in the basil, pecorino romano and butter. Season with the pepper (you may salt if you wish, but my chicken stock is already salty enough for my taste) and serve.
Trust me … no one will ever know you didn’t stir … unless of course you share this recipe with them.
Clacked by Debbie McDuffee
on Jan 02, 2010 @ 16:03 EST5EDT
