Wednesday, 28 September 2011
Friday, 9 September 2011
A cheater's risotto! That's what this recipe is, boys and girls. There is no need to stand over the stove and to keep adding liquid as the rice cooks, which is the usual way of making risotto. The rice is left to cook on its own, and then cream and Gruyère are added to make a good creamy rice. This is the recipe selected for this week's "French Friday's with Dorie," and below are some details on how it was made. Oh, by the way, it was very enjoyable to eat.
- Bring 3 1/2 cups of broth to boil and add a cup of Arborio rice. Stir, cover the pot, lower the heat and let cook until the liquid is absorbed. Turn off the heat and set the rice aside.
- In a large pot add the rice, spinach mixture, about 1/4 heavy cream and about 1/2 cup grated Gruyère cheese. Mix well, season again with salt and pepper, and there it is, a really creamy, delicious cheesy and risotto type rice. Easy and quick to make too. Loved it!
We had it for dinner along with grilled chicken. That took care of half the rice. The other half was used to stuff peppers.
Remove and reserve the caps from the peppers. Wash out the seeds and fill the peppers with rice. Place the caps on top of the rice and arrange the stuffed peppers in a baking dish where they can fit snuggly. Peel a nice sized potato and cut it in wedges. Place the wedges between the peppers. Pour a little water on top, sprinkle some olive oil and some salt and pepper over everything and bake in a 350°F oven for about 45 minutes, or until the peppers are soft.
We stuffed and baked the peppers the same day the rice was cooked, but we had them for dinner the following day. The potatoes were a nice touch. Rice and potatoes together! One can never have too much starch. There is no such thing.