Risotto

This a recipe from the Pioneer Woman, Ree Drummond.  It was my first attempt at Risotto and I was scared to do it.  I've heard horror stories about gummy risotto or undercooked risotto.  I followed her recipe almost exactly.  I reduced the amount of cheese she added, but other than that it is very much the same.

Ingredients:

• 1 T. olive oil
• 1 T. butter
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 1 lb. Arborio rice
• 8 C. chicken stock
• 1 C. Parmesan, Romano, or Asiago cheese (or a mixture of all three)
• 1 C. heavy cream
• 2 T. chives, chopped
• 1 t. kosher salt
• ½ t. black pepper

Directions:

1. Add the chicken stock to a medium size pot and place over medium heat until the stock comes to a boil.
2. Heat a large skillet over medium-low heat and add the olive oil and butter.
3. Add the onions and sauté for about 10 minutes or until translucent.
4. Add the garlic and cook for one minute.
5. Add the Arborio rice and stir to coat the rice thoroughly. Adding 1 C. at a time, add the 8 C. of chicken stock, stirring frequently.
6. As soon as it appears that the rice has absorbed each helping of broth, add in the next helping. This process will take at least 20 minutes. Rice is done when it no longer has a hard bite.
7. When the rice is done, add in the heavy cream, cheese, chives, salt, and pepper.
8. Heat through and serve hot.

Tips and Tricks:

• This is a slow process.  Don’t try to rush it.  Allow each cup of chicken stock to fully absorb before adding the next cup to the skillet.
• This is the base for risotto, but be creative and add what you like to mix: sundried tomatoes, artichoke hearts, capers, asparagus, etc.

Broiled Parmesan Grouper

This is a quick fix meal.  My brother caught a huge grouper, so that's how this recipe is making an appearance on the blog.  I found this on www.allrecipes.com.  I made a few adjustments.  

Ingredients:

• 2 lbs. fresh grouper fillets
• 2 T. lemon juice (juice of one lemon)
• ½ T. kosher salt
• 1 t. black pepper
• ¼ C. mayonnaise
• ½ C. Parmesan cheese, grated
• ¼ C. (1/2 stick) butter, softened
• 1 T. Crystal hot sauce
• 2 T. fresh dill, chopped

Directions:

1. Preheat broiler to high.
2. Cover a baking dish or cookie sheet with foil and spray with cooking spray.
3. Place the grouper fillets on the sheet and squeeze the lemon juice over the fillets.  Season with the salt and pepper.
4. Broil for 4 – 8 minutes, depending on the thickness of the fillets (they should begin to flake with the pressure of a fork).
5. Combine the remaining ingredients together and reserve.
6. Remove from the broiler and spread the cheese mixture over the fillets and return to the broiler for 1 minute or until brown and bubbly.
7. Remove and serve hot.

Tips and Tricks:

• A 1 inch fillet is the perfect thickness for this recipe.  If your fillets are thicker (mine were), you may need to allow them to cook longer.
• Any fresh herb will work with this recipe.  Dill gives the fish a nice fresh flavor.