Thursday, February 25, 2010

Broken Jasmine Risotto

I've been developing this recipe for a couple of weeks -- hence my relative lack of recipe posts.  Hope you like it. If we were being technical, I'd have to admit this is technically just a rice dish because I didn't use proper risotto rice, but it's prepared risotto-style, so whatevs. Blasphemy!

Part I:  Garlic Broth

Boil an entire chopped bulb of garlic in 1 gallon of water.  Add pepper, chili pepper, and cilantro to taste.
Afterwards, portion out into containers filled with servings of 2-3 cups each.  This is a good replacement for chicken stock.

Part II:  Broken Jasmine Risotto

4 cups of Broken Jasmine rice
2 cups olive oil
2-3 cups garlic broth
2 glasses wine
1 chopped green or red bell pepper
1 cup Romano cheese
1-2 cups water (vary the amount according to how creamy or toasted you would like the risotto to be)

Toast the Jasmine rice in the olive oil until the rice starts to puff out slightly, then carefully add the garlic broth. Let simmer until it looks dry, and then add the wine and water.  Stir until the water has mostly evaporated, and then add the romano cheese.

Serve with tomato sauce, fresh chopped tomatoes, Winter Pesto, or fried cubanelle peppers.

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