Monday, May 28, 2012

Creamy Risotto With Roasted Red Pepper and Avocado

1 Cup Arborio Rice
32 Oz GF Chicken Stock
1/2 Large Onion Chopped
1 Celery Stalk Sliced
2 -3 Sliced of Roasted Red Peppers Chopped
2 Mushrooms Sliced
1 Clove Garlic Crushed
4 Tbsp Butter
 1 Avocado
1 Tsp Fresh Oregano 
1 Tsp Fresh Basil
1 Cup Dry White Wine
Salt and Pepper to Taste

  1. In a large skillet, melt butter over medium heat. 
  2. In a small sauce pan, bring stock to a boil and reduce immediately to low. 
  3. Add onions, mushroom and celery to melted butter and saute until onions just begin to soften. 
  4. Add garlic, and immediately deglaze pan with wine. Let rice absorb almost all of the wine. 
  5. Using a large ladle, add stock, about 1 cup at a time. 
  6. Continue to stir until liquid is absorbed. Adding more stock as needed, about 1 cup at a time. 
  7. Season with fresh herbs, salt and pepper. 
  8. Slice with a knife just down to the pit. Twist the 2 halves opposite each other and separate leaving the pit in one of the halves. Strike the pit with a knife, twist pit, and remove from the avocado. 
  9. Slice avocado in each direction and set aside. 
  10. When you are left with just about a cup of stock, stir in avocado and peppers and remaining liquid. Test risotto to see if tender. 
  11. Continue to stir, and add seasoning if needed, just until a done, but not dry. Risotto should still be creamy. 
  12. If a thicker Risotto is desired, continue to cook until liquid is absorbed. 
  13. Serve Hot and Enjoy!!
The creaminess of the Risotto comes from the starch in the rice. The more you stir, the creamier it is. 

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