"I have always been a little hesitant to make risotto. Between watching Gordon Ramsay on Hell’s Kitchen scream at his chefs over the risotto and people telling me horror stories of how time consuming it is, I just stayed away from it. But today I took on the challenge and I have to say, it is time consuming but it tastes sooooo good. It went perfectly with my husband’s grilled London broil. So if I can conquer my risotto-making fear, you can too!" —Jennifer
For the London broil you'll need:
1 ½ pound London broil
½ cup Ken’s Honey Teriyaki Sauce
¼ cup olive oil
1 tbsp garlic powder
½ tsp black pepper
Mix the ingredients and marinate the meat for one hour in the refrigerator. Let it come to room temperature before putting it on the grill. Grill over medium heat for 17 minutes. Let stand for 10 minutes before slicing.
For the risotto you'll need (serves 5):
1 ½ cups Arborio rice for risotto
5 cups low-sodium chicken stock
2 small shallots, chopped
½ pound bell mushrooms, chopped
1/3 cup white table wine
4 tbsp olive oil
Salt and pepper
4 tbsp butter
Parmigano cheese grated
Chives for garnish
Heat the chicken stock in a pot.
In a large sauté pan, heat 2 tablespoons of olive oil and add the mushrooms.
Cook mushrooms with a pinch of salt and a pinch of garlic powder until brown.
Remove the mushrooms to a bowl with the liquid
In the same sauté pan, add 2 tablespoons of olive oil and the shallots. Cook until clear.
Add the rice. When rice is almost golden add the wine. Mix until it’s absorbed.
Using a soup ladle, add the broth, one ladle at a time. You must continuously mix the rice, adding broth as the liquid is absorbed.
Once all the broth is gone and the rice is al dente, remove the pan from the heat. Add the mushrooms, butter, and parmigano cheese. Mix well.
Add the chives for garnish and serve immediately. Enjoy!