There’s no going wrong with this incredible Loaded Risotto! Use it as an entree, a side dish, or to stuff chicken. It’s beyond delicious and easy to make!
Loaded Risotto Recipe
Ingredients you will need:
- 16 oz fast cooking rice
- 1/4 cup celery, fine chop
- 1/2 green bell pepper, sliced in slivers
- 1/2 red bell pepper, sliced in slivers
- 1/2 yellow bell pepper, sliced in slivers
- 1 sweet onion, small dice
- 32 oz chicken stock
- 24 oz white wine
- 1/4 cup minced garlic
- 4 tablespoons season salt
- 3 tablespoons sugar
- 1/2 lb unsweetened butter
Finely chop 1/4 cup celery.
Small dice 1 sweet onion.
Place 1/2 lb sweet butter in a saucepan.
Add 1/4 cup minced garlic to pan. Place on stove set to medium heat.
Cut 1/2 red bell pepper into slivers. Clean out the membrane before cutting.
Do the same with 1/2 green bell pepper and 1/2 yellow bell pepper.
Add 4 tablespoons season salt to pan. Remove from heat and add 32 oz chicken stock.
Add 24 oz white wine.
Add 16 oz white rice.
Add 3 tablespoons sugar.
Add the chopped peppers.
Stir. Let sit for 20 minutes. Then cook on medium-high heat until boiling. Once risotto reaches boiling, remove from heat, cover, and let sit for 20 minutes. Do not open during this time.
Rice should be cooked to perfection. Serve and enjoy!
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What is Risotto?
You’ve almost certainly heard of risotto, but perhaps you’ve never tried it. Well, we’re here to explain exactly what it is!
Risotto is an Italian rice dish cooked in broth. The cooking process gives it a creamy flavor that many consider one of the best to be found in the world! With risotto, the possibilities are endless, though they popularly contain ingredients such as onions and Parmesan cheese.
Loaded Risotto Video Recipe
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Loaded Risotto Video Transcript
Hi, I’m Chef Ted, I’m here at the Rada Cutlery kitchen, and today I’m going to make my Loaded Risotto. It’s not really so much a risotto as it is a rice pilaf or stuffing. It actually doesn’t fit into any of those categories if you broke it down, it’s really versatile and there’s many uses for it.
What I’m going to do is cut up some celery, the long ways, just kind of get them down a little bit so they’re not quite as thick. Then nice little chops on it. Then I’m going to dice up a little onion, here. Not too big, not too small. We’re going to put in 1 stick of butter. Use a stock pot, sauté pan, whatever works for you. It doesn’t have to be a large pan. Then I’m going to throw in some minced garlic. Then I’m going to throw that on the stove.
I’m going to take half a red pepper. I’m going to use the paring knife to clean out the membrane and chop it into real, real thin slivers. The reason I put the onion and the celery in is they’re a little firmer vegetable. They need to sweat a little more than the peppers will.
Then I’m going to take half of a yellow pepper as well. Slice it thin the same way. And I’m going to take half a green pepper as well. I’m going to add a little bit of season salt. Then I’m going to slide it off the heat for a second. I’m going to add 1 32 ounce container of chicken stock. Use vegetable stock if you want to keep it vegan. 24 ounces of white wine. Use more chicken or vegetable stock if you want. About 1 pound of fast cooking white rice. I’m also going to throw in 3 tablespoons sugar. Lets throw in the peppers.
Stir them in and let sit for about 20 minutes. Now we’ve got it to the boiling point. Basically I’ve been stirring it constantly. The hard part is after removing it from the heat, don’t stir it or check on it for 20 minutes, just let it sit, and it’ll turn out perfect every time.
It’s been 20 minutes so we’re going to go ahead and open up the rice. There it is. Perfect risotto. There you have it, a very simple loaded risotto, use it as a rice pilaf, as stuffing for chicken, pork chops, turkey, seafood, whatever you like. Feel free to adjust the seasoning to fit your preferences.
End of Video Transcript