Risotto

I love pasta.  I could eat it every day.  In fact, some weeks, I think I actually do eat it every day.  While sticking to a daily routine is comfy & easy, sometimes you need to switch it up a bit.  Here’s the question:  What other delicious Italian starchy side could accompany my chicken or fish dinner?  Got it:  Risotto.

Here’s my problem…risotto takes for EVER to make.  First you have to cut & prep all the onions & veggies, brown them, add the rice, add the stock, stir consistently, & here’s the kicker..never step away from the pan!  Trust me, if I had time, I’d love to revisit my risotto cooking lesson with Papa (and…yes…I’ll keep the rice flat) & spend 40 minutes making risotto every night.  However, being a working mom, time isn’t always on my side.  I need a faster way to swap out my side dish.

Thanks to Formato Brothers, I’m able to trade my pasta for yummy risotto & still keep to my after-work/school schedule with the kids.  Since we’re heading into the summer months, my go-to selection is Vigo Italian Style Risotto Primavera.  It’s so easy to make:  just boil water, add some butter, stir in risotto contents, cover, simmer, step away!

It’s always challenging to break away from a normal routine, but if you’re looking to change up your Italian side dish, but don’t have a lot of time, try Formato Brothers’ Vigo Italian Style Risotto Primavera.

–Andrea Formato

 

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Risotto with Mushrooms

Risotto and Mushrooms2 cups Antica Italia Superfino Arborio Rice
4 large mushrooms (any type will work fine); slice into 1/8 inch slices
4 cups vegetable broth
1 cup white table wine (anything that you would drink)
3 cloves of garlic (chopped into small pieces)
1/2 red onion (chopped into small pieces)
4 Tblsp of Antica Italia Olive Oil with Basil (or evoo)
1/2 cup grated Parmesan cheese

Heat vegetable broth until almost boiling in medium sized pot.   Add mushrooms and simmer.
Put olive oil in a 9 inch skillet and heat.
Add garlic and reduce flame to medium low.
Add mushrooms from broth pot.
Add rice and stir.  Be sure to cover all rice with oil.
Raise flame to medium.
Add wine and wait for rice to absorb all the liquid.
Add 1 ladle of broth and let rice absorb all the liquid.  Continue until all of the broth has been added.
After adding last ladle of broth, cover skillet and reduce flame to low.  Keep on low for 15 minutes and turn heat off.
Let skillet remain on stove for another 20 minutes.  Lift cover and add Parmesan cheese.

Serve and enjoy!!   Buon Appetito!!

Risotto With Oysters

1 pkg Antica Italia Arborio Rice (instan) 17.64 oz
2 tins Roland Oysters
1 small onion
1 carton chicken broth
1 Tsp chopped parsley
1/2 cup sparkling white wine
1/2 cup oil
Pagliacci Parmesan Cheese

Chop the onion & parsley, saute in pan until onions are brown.  Boil rice with chicken broth.  Once the rice has absorbed most of the chicken broth add the ingredients from the saute pan along wih the oysters & let rest for 10 minutes.  Sprinkle with parmesan cheese & serve.