soul food sunday
I’m trying to be better about posting my recipes more timely. Especially since I still haven’t written about the miso carrot soup or the sweet potato sausage soup ….. or the cinnamon book bread from last JULY.
Yep, July.
But since I’m still eating the leftovers from this risotto that means it is pretty recent right?
Since I’ve made risotto before (remember this mushroom asparagus artichoke one?), I did not really photograph the event all that much. But that was really because I was majorly cray cray hungry and trying not to eat Twizzlers from my candy jar. Regardless, this risotto is amazing. Its like the perfect combo of fancy and soul food. Buffalo chicken fingers are a weak spot for me (and all female members of my family) and so is mac and cheese … oddly enough this recipe was like a combo of that in a weird way. Creamy like mac and cheese but the satisfying flavors of buffalo chicken.
(Step 1) Bring broth to a boil in a pot. Keep the broth at a bare simmer. Don't get rid of all that hard boiling work you just did.
(Step 2) Cook shallots and garlic in olive oil via saucepan over moderate heat, stirring, until softened, about 3 minutes. Then pop the rice in the pan and cook, stirring, 1 minute.
(Step 3) Add in the white wine and stir until its just about dissolved. Now, pour yourself a glass of white wine because you have to stand by the stove pretty much for the next 20 or so minutes. You’ll want a drink.
(Step 4) This is when you start to do some serious work / stirring / nothing else in your kitchen. Ladle in 1 cup simmering broth and cook at a strong simmer, stirring, until absorbed, about 2 minutes. Continue simmering and adding broth, about 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is just tender and looks creamy, 18 to 20 minutes. Since I never measure anything.... I just kept going with the broth until I liked the consistency. You may end up having to add a little water to the chicken broth from earlier to get extra. No biggie. Also, you will want to save a bit of leftover broth for thinning in a bit.
(Step 5) Almost eating time I promise. Remove from the pan from the heat and stir in the blue cheese and torn kale. I popped the lid on the skillet for a few minute to try and get the kale to wilt a little faster. I’m not sure it worked, but I’m also not sure it didn’t. So, just do it.
(Step 6) Now you can eat! If desired, thin risotto with some of remaining broth. Scoop some of this business in a bowl and toast to your hard work. You won't regret it.
Adapted from this recipe on We Are Not Martha
Shopping List Olive oil
3 shallots
4 cloves of garlic
1 .5 cups of Arborio rice
¾ cup of white wine
6 cups of chicken broth
6 oz-ish blue cheese
5-6 leaves of torn kale (essentially half of a bunch)
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