Three Cheese Macaroni

Comfort Food: Lasagna

BBQ Grilled Cheese

Pork Sandwiches

Mushroom Risotto

Sunday, March 14, 2010

The March Daring Cooks challenge was to make home-made chicken stock and then use it to make risotto.  I've never made home-made stock. Actually, I really like the store brand stock that comes in the resealable cartons. It's convenient and it's consistently good. The entire challenge can be found here: CLICK ME.
The great thing about the chicken stock is that I had shredded chicken to cook with all week. I made my tortilla soup found in an earlier post from the leftover chicken - and also made a rotini pasta with bacon, chicken, Alfredo sauce and grated Parmesan. Yum.
So, with this challenge, we were able to choose which flavor to make the risotto. I wished I had done some more research on different kinds, but I didn't. I threw in some mushrooms and left it at that. I don't recommend it. Follow a full recipe for the flavors - it'll taste much better.

Chicken Stock.

Arborio Rice, mentally preparing to become Risotto.

Toasted Arborio Rice - smells really good.

Slowly becoming Risotto. Are you getting excited?

Just add the mushrooms...

Wash it down with some white wine - used during the cooking process, but also enjoyed during the cooking process.


Audax said...

Love the first photograph it is so pretty that pink cutting board. And the finished risotto does look tasty sorry to hear that it wasn't up-to-speed. But least you could wash it down with some wine LOL LOL. Cheers from Audax in Sydney Australia.

March 14, 2010 at 1:41 PM
Alise said...

Thanks Audax! I'll just have to try again. I'm itching for some pumpkin risotto. Mmm...

March 14, 2010 at 3:42 PM
Anonymous said...

Good job!

March 14, 2010 at 3:59 PM

Post a Comment