Tuesday, August 14, 2012
This is the rice I made to go with the Ginger Plum Pork Chops. It's hard sometimes to figure out what kind of sides to have with dishes you've never made before. My first thought was to make Fried Rice, but my daughter said to make some risotto.
1 1/4 cup of
1/4 cup of shredded carrots
1/3 of a medium onion diced
1 clove garlic minced
1 1/2 stalks of celery diced
2 - 3 TBL diced mushrooms
2-3 strips of bacon
1/4 cup white wine
1 10.5 oz can of chicken stock
1/2 cup of water
3 TBL butter
1/4 cup shredded cheese *I used fontina and Romano*
In a medium sauce pan heat the chicken broth and water, keep warm.
In a skillet cook the bacon til crisp. Drain on paper towel, chop. Clean out skillet then put 1 TBL butter and a couple of swirls of EVO, saute the onion, when translucent add garlic, bacon, celery and mushrooms. Stir for 30 seconds, add the rice and cook for about a minute stirring constantly. Add the wine and continue to stir until wine has evaporated. Laddle warm chicken broth into rice just to cover, stir and then let cook until broth has evaporated. Continue to repeat this process with the broth until you have used it all, it should take about 20 minutes. Be sure to stir vigorously when you add the broth so the rice forms it's gluten. Taste for doneness after about 20 minutes, if you need a bit longer add a bit more water.
Remove from heat, add 2 TBL of butter and the cheese, stir until combined. Serve
See how creamy it is, this is a great side dish.