Pan Rice

I could be all fakey fancy pants and call this Risotto. But then Gordon Ramsey would lunge out of the tv and yell something heinous at me because there are so many ways in which this is not risotto.

1. IDGAF what kind of rice you use. Unless its brown. That shit will just not work. 2. I don’t put any cheese in mine. Because I’m fat y’all. And I learned to love this recipe without cheese. 3. I may use wine, I may not. Depends if I would rather drink the wine than cook with it, truthfully. 4. I’m sure there are more ways this is not risotto, but lets just get on with it, shall we?

You will need to get everything chopped and ready before any pan hits the heat. Once you are engaged in the actual cooking you cannot step away from it to do anything else. Gotta pee? You better have an assistant, yo. Got it?

Measure out and set aside 1 cup of rice.

Measure out and set aside 3 cups of chicken stock or broth.

Chop up 1 small onion (or leek)

Slice up 10-15 mushrooms of any variety.

Measure out your green vegetable and chop into bite pieces.

Over medium low heat, (like a 4 on your stove dial) warm up a very large and somewhat shallow sauce pan with:

3 Tbsp Olive Oil

3 Tbsp Butter

Toss in and sautee the onion until it is shiny and sweaty. Then add the rice and toast it for 2 minutes, stirring constantly. The rice will yellow very softly and get shiny.

Add:

1 cup of the chicken stock and stir constantly until absorbed.

Then one more, stir until absorbed.

Then the last one—with the vegetables. If you were going to use wine, this is the time and you would sub the last cup of stock with wine.

Stir until the liquid is absorbed and salt and pepper to taste. If you wanted to add some Parmesan or Asiago, add it with the vegetables at the third step. If the rice is still crunchy, you had the heat up to high and need to add a small amount of liquid, stirring it in until absorbed before adding more, until the rice is aldente.