Sunday, May 1, 2011

Magic Risotto

One of my favorite shows of all time is by far Gilmore Girls-thank you to my wonderful sister for introducing me to it.

It's fast paced and witty and I have even made the Crouton King a convert.  I am still waiting for a movie to come out and tie up some loose ends for me.  Like does she wind up with Jess or Dean?  And what does it say about me that I mostly root for Dean?

But, anyway, in one episode, Lorelai Gilmore's best friend, Sookie, and the chef at their inn gets a review from a food critic that her "magic risotto" tasted "fine".  This is a slap in the face because Sookie fed this same risotto to her mother on her deathbed and she lived three more years.  It was a miracle!

I made magic risotto tonight.  I am convinced it will add years to my life just like Sookie's.  The effects will not be immediate however.  The reason this risotto was so fantastically magical and will allow me to live on was because I didn't have to stand at the stove and become a slave to a spoon!  It was so freeing!

*Please note some stirring was required, but it was not ad nauseum which tends to be the case when making risotto the regular way.

So you add the key players to the pot and get them going on the stove, and then allow the magic to take place in the oven and it is just as good as typical risotto...if not better because you don't have tennis elbow and can actually lift your fork to your mouth.


 With a little cheese please...

"Magic Risotto" or Oven Baked Spinach and Pea Risotto
*From Real Simple Magazine
  • 2 tablespoons unsalted butter
  • 1 shallot, chopped
  • kosher salt and black pepper
  • 1/2 cup dry white wine
  • 3 cups low-sodium vegetable or chicken broth
  • 1 cup Arborio rice
  • 1 cup frozen peas
  • 4 ounces flat-leaf spinach, roughly chopped (about 2 cups)
  • 1/4 cup grated Parmesan (1 ounce), plus more for serving
  1. Heat oven to 425° F. Heat the butter in a medium Dutch oven or ovenproof pot over medium-high heat. Add the shallot, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring often, until soft, 3 to 5 minutes. Add the wine and cook, stirring, until almost evaporated, 2 to 3 minutes. Add the broth and rice and bring to a boil.
  2. Cover the pot and transfer to oven. Cook until the rice is tender and creamy, 20 to 25 minutes.
  3. Add the peas, spinach, Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper to the pot and stir to combine. If the risotto is too thick, stir in up to ¼ cup hot water. Sprinkle with additional Parmesan before serving.

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