Parsley and Onion Risotto


Growing up my mom would either make white rice or what I used to call ” sticky rice”. She would make that “sticky rice” in many flavors. She would make it with curry, onion, parmesan, tomato… I really was not fond of that type of rice then. All i wanted was boiled white rice with a ton of butter and fresh Emmenthal… Yummm!!!

Today i love that “sticky rice”. In fact, I would rather “sticky rice” than that plain white rice au naturel.  Well, it took me many years to figure out that what she cooked all along was risotto. Isn’t it funny???

Today I will present you the recipe of parsley and onion risotto. It is yummy, easy to fix, and can accompany many meats or fish. I served it with herb coated pork tenderloin.

Ingredients for 4:

  • 8 z. of risotto rice
  • 1 purple onion sliced thinly
  • 2 tbsp of olive oil.
  • 4 tbsp of fresh parsley
  • 5-6 cups of chicken broth
  • 2 tbsp of butter or mascarpone ( optional)
  • grated parmesan ( optional)

In a medium-sized pot, warm up the olive oil so it is hot. When the oil is hot, add the onion and saute them. Lower the temperature to medium/ low and continue cooking the onions until they are a light brown yellow and are soft. Then add the rice, the chopped parsley  and stir to coat with the olive oil. Pour 2 cup of hot broth over the rice and stir. Bring the mixture to boil, and when it has come to boil, lower the temperature and cook at a low temperature. Stir often. When the broth is all gone, add more and stir. Cook until the rice is al dente. When the rice is to your liking, add 2 tbsp. of butter, or 2 tbsp of mascapone, 1/2 cup of parmesan. Et voila!!! You eat it by itself or with a meat.

Bon Appetit and Happy Cooking!!!

Black Truffle Risotto



Last Sunday I needed to go to Greenville to get the cheese for the Raclette my sweet daughter wanted to eat for her birthday. I went to Whole Food. Their cheese selection is so fabulous, it almost resemble a cheese display that you would find in a French grocery store. Of course, you guessed it.. my purchases did not stop at the cheese. I browsed and browsed and bought things I had either never seen before, or things I never ever find here in Spartanburg: Black truffles. The truffles were not from France or Italy ( you would not have found them in this grocery store), but from Oregon. They looked good and since truffles are one of my favorite food, i purchased them to see how they would fair. Truffles bring so much perfume to a dish that little is needed for the dish itself. In fact, the best truffle dish I have eaten were fresh pastas, fresh gnocchis or risotto topped with savings of truffles and parmesan.

Today’s menu for my husband: Black Truffle Risotto.

Generally Risotto do not contain cream. Risotto gets creamier by cooking so slowly, but I wanted to have really a creamy risotto so I added cream.

Ingredients for 4-6: 2 black truffles, 1 bag or 12 oz of Arborio rice for risotto, 1 medium-sized sweet onion very thinly sliced, 3 cup of broth, 1 cup of heavy cream, 1/8 tsp of salt, 1/16 tsp of white pepper, Asiago or Parmesan shavings, olive oil.

In a heavy pot, warm up the olive oil and add the diced onions. Cook for 3 minutes at medium-low temperature just to sweat the onions. The onions should become transparent and soft but should not get any coloration. Add the rice and cook for another 2-3 minutes. Season with salt and pepper and stir. Add 1/4 cup of white wine and cook until the wine has been completely absorbed. Add 1/2 cup of broth and cook until the broth has been absorbed. Keep stirring in between so that the rice will not burn and will not get any coloration either. Add 1/2 cup of heavy cream and cook until completely absorbed. Repeat adding broth and heavy cream by 1/2 cup at a time and by alternating broth and heavy cream. The rice should be cooked through, yet a bit crunchy still. add more salt if you deem necessary. With a medium-sized grater, grate on the truffle and stir it in the rice. Shave the other truffle very very thinly. Shave the Asiago cheese very thinly as well. Serve the risotto on the plate, add a few truffle shavings and top it off with Asiago. Et Voila!!!

Bon Appetit and Happy Cooking!!!