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.

3 comments:

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
ap269 said...

Good job!

March 14, 2010 at 3:59 PM

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