A blog by ordinary people about living an extraordinary life
Tonight Meghan tried out another recipe from Weeknights with Giada (Giada De Laurentiis). Our usual twists and turns were added to this recipe (raisins and cranberries instead of currants, vegetable broth instead of chicken). Risotto is such a rich and creamy meal, it is a complete dinner in a bowl. And there is plenty left for lunch tomorrow.
Toast the pine nuts over medium heat in a saucepan. You know they are done when you just start to smell them, remove from heat and set aside.
In a small pot, heat the broth over medium low heat.
Melt 2 tablespoons of butter and stir in the olive oil over medium heat in a large pot. Cook the shallots for 2-3 minutes until softened. Season with salt and pepper. Add the rice, and cook for about 3 minutes to toast the rice. Add the wine, bring to a simmer and cook until the wine is absorbed. Add the broth, 1/2 cup at a time, stirring until it is absorbed. Continue adding broth and stirring over medium low heat until all the broth has been added, 20-30 minutes.
Stir in 1 tablespoon of butter, pine nuts, raisins, cranberries and feta cheese. Season with salt and pepper. Top with fresh chopped parsley before serving.