Tuesday, January 2, 2007
Rachael Ray's Tuscan Cacciatore Risotto
I love risotto. I sometimes order it at restaurants, but I don't make it. It just takes too much time. So I don't get to enjoy the delights of risotto that often. But when I saw Rachael Ray's recipe for Tuscan Cacciatore Risotto featured in the December/January 2007 issue of Every Day with Rachael Ray, I knew I wanted to make it. This past long weekend was the perfect time.
And I am glad I did! This is definately a restaurant-quality recipe. The end result is rich, creamy and filled with delicious cold-weather flavors. While I was making the risotto, I nibbled on melon wrapped in prosciutto. It was the perfect fresh start before indulging in the rich risotto.
Quite a bit of rosemary is called for in this recipe. I am not a rosemary fan and I was hesitant. But I made the recipe according to Rachael's instructions and added 2 full Tbsp. And I'm glad I did because I think this is the first time I truly ENJOYED rosemary. You could definately taste it, but it blended perfectly with the red-wine, bits of chicken and rice. The balance was perfect.
Will I make it again? For myself, probably not. I had to stand over a steaming pot of aborio rice for about 45 minutes constantly stirring. And there are many other risotto recipes I would like to try if I am going to go through all of that work. However, I would definately make this for a special dinner for a small group. It sucks to be in the kitchen like that for entertaining, but if I ever do a risotto, I would choose this one. It is very impressive.