Sandi is blogging from the WhistleStop Cafe kitchen. It's all about good home cooking; food, family and fun. Thousands of posts . . .

~In the south and around the world.

Wednesday, April 07, 2010

Risotto~ the southern casserole?

I know, I know.
I am s'posed to be a southern cook... what is with all the risotto? (Bill is wondering the same thing)
Risotto is a lot like a southern rice casserole. Minus the cream of chicken soup.
I could eat it day after day!

Mint and Fennel Risotto
1 bunch mint (3 Tbs minced)
1 bunch Italian parsley (3 Tbs minced)
2 garlic cloves
1 small onion, diced
1/4 cup diced fennel
2 Tbs olive oil
1 cup risotto
1/2 cup wine
3 cups chicken broth
1/2 cup asiago cheese, grated
Mince the mint, parsley and garlic. Add risotto and quickly brown, add wine and cook down. Meanwhile set a pot of chicken broth on to a low simmer. Add the broth one ladle at a time and stir to combine. Cover and allow the liquid to absorb. Continue until all the broth is gone and the risotto is tender. Briskly stir in cheese until risotto is creamy, salt and pepper to taste.
Y'all enjoy!
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veterankindergartenteacher said...

I have never tried it. It sounds like you really enjoy risotta.

Auntie Cake said...

Oh my goodness Sandy! You are right!!! I will have to rephrase that one!!! Too funny as while I was buying these girls, I could also buy some meat birds. But after having them live in my house for two months, I couldn't eat my babies!!!

And now I am in the mood for asparagus!!!

Chef E said...

Ha! I love what you did with hubbies favorite dish!

Would have made a great Irish dish too, since I see green, or is it I am close to 50? LOL

Sandi @the WhistleStop Cafe said...

Teacher~ you have to give risotto a try
Auntie Kate~ I cracked up when I read that... Good taste and baby chicks just don't need to be said in the same phrase.
E~ a pretty shade of green! It must be a lucky dish.

Bellini Valli said...

I love risotto. There is just something comforting about it even if I am just a "wanna-be" Italian.


I love risotto...thanks for sharing this recipe.

Jerry said...

minus the fried onion rings, 1 lb of buttah, and velveeta . . .

Jenny said...

Yum, this looks delicious! Thanks for sharing the recipe!

kim said...

Just found your blog and glad I did so I can get some good recipes to follow. I adore risotto. My daughter in law is Italian and I have never had it made by her, but I will make it and I love it. I scrolled down and saw the asparagus recipe, too. I haven't fixed it that way, but look forward to trying it.

Debbie said...

Risotto is delish, and my family loves it! I love your creating cooking style, something I need to work on. Thanks for hosting up to the linky party, I joined in:)

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