Say Cheese for Risotto!

This is Julie Hyzy's week. Her new book Eggsecutive Orders comes out tomorrow, and the White House Chef was on Iron Chef Sunday Night...and she won! Whooppeeee!

Talk about perfect timing!

I hope you will all buy her book and participate in her contest.

And now for other news concerning wine and cheese.

I love side dishes!!! [Good segue, huh?]

But I do. I love side dishes. You know the ones--like mom used to make. Hearty, rib-sticking side dishes. The kinds you’d use your index finger to swoop up the very last flavor off the plate.

Finger-licking good.

Risotto is one of my favorite all-time side dishes. And it doesn’t have to be difficult.
I can hear a lot of you now...

“You’ve got to be kidding!”

But I'm not. I made risotto last week, and it only t

ook 30 minutes. My guests devoured it. And yes, many used their index fingers before I could remove the plates from the table.

The secret: Wine...

And cheese.

And herbs.

And adding things that you think taste yummy.

Try it! You'll like it!

HERB RISOTTO WITH WINE AND PARMESAN CHEESE
Serves 6

Ingredients:

2 Tbs. olive oil2 Tbs. butter
1 cup Arborio rice
2 garlic cloves, minced
1 shallot, minced
1/2 yellow onion, diced
1 cup white wine (Pinot Grigio)
2 1/2 cups chicken broth
1 cup shredded Parmesan cheese
1 tsp. rosemary
1 tsp. thyme
1 tsp. salt

Directions:

Put olive oil and butter in shallow sauce pan. Heat to melting. Add onions, garlic and shallots. Stir on medium until tender. Add Arborio rice. Stir constantly. Rice will get slightly brown. Add spices, crushing in your fingers before adding.

Add 1 cup white wine and 1 cup of the chicken broth. Stir until all the liquid is incorporated into the rice. Add 1 more cup chicken broth, a half cup at a time. Each should get incorporated into the dish. Add 1/2 cup Parmesan cheese (reserving the rest for garnish).

HERE'S THE EASY PART. Add the last 1/2 cup of chicken broth. Stir and let simmer on low for about 20 minutes. [I know traditional recipes will say you need to continue stirring, but as long as you stirred the first half of the cooking process, this second half is good to go.]

Remove from heat. May be made ahead 45 minutes. It will keep warm in the saucepan.

Garnish each portion generously with Parmesan cheese!

[Silly Side Note: When you're plating, and if you're photographing, you might consider a brighter plate than I did. ]

Don't forget to check out Julie's special contest, and we're still open for suggestions for our February Iron Chef ingredient! Rumor has it the prize involves chocolate!


And last but not least, if you'd like to know more about my new book coming out in July, The Long Quiche Goodbye, click here. If you'd like to sign up for my next newsletter, in which I share lots of tidbits about my new book as well as a history about particular cheeses, click on this link: Avery Aames Newsletter. I’ll be having my first contest via the newsletter in just a few weeks. All who are signed up are eligible to win.

Enjoy the new year. And Say Cheese!