Whisking the butter
Folding in the egg whites
Stirring and stirring in the broth
Cooking and baking is a workout for your arms!!
I love food…
Whether I’m going out for brunch with friends or making dinner at home or even baking treats for everyone, food is one way that I show my love and appreciation for others.
Day 14: Love is…food
Tonight’s dinner was Langostino and Peas Risotto with Make Ahead Chocolate Soufflé. Both dishes turned our well, but I preferred the dessert.
Here’s the recipe for the risotto which was so easy and tasty:
2 T butter, separated
1 T olive oil
2 shallots, finely chopped
1-1/2 C arborino rice
1 C dry white wine (I used Frog’s Leaps Chardonnay, yummy!)
1 quart reduced sodium chicken broth
1 C green peas, fresh or frozen
12 oz bag frozen but cooked Langostino tails
1/2 C Parmesan cheese
Pour the broth into a large saucepan and bring to a boil over high heat. Decrease the heat to the lowest setting, cover and keep hot.
Add 1 T of butter and olive oil to medium saucepan, heat to foams. When foaming subsides, cook shallots until softened, stirring frequently, about 3 to 4 minutes. Add rice and cook, stirring constantly until evenly coated with butter and heated through, about 3 minutes.
Increase heat to medium and, using a ladle, add about 1 cup of wine to the rice. Cook, stirring constantly with a wooden spoon, over medium heat until broth is almost fully absorbed. Add the broth 1/2 cup at time, stirring constantly and adding more broth only after the previous addition has been absorbed, until the rice begins to pull away from the sides of the pan, about 16 to 20 minutes.
Adjust the heat so the rice simmers rapidly throughout the cooking. The risotto is done when it is creamy and the grains are plump and tender with a slight resistance to the bite. Season to taste with salt and white pepper. Add in the green peas, Langostino tails, remaining butter and cheese.