I was going to make this risotto with diced up ham and then I changed my mind to Chinese preserved sausage because I have a lot of those at home and the expiration date is coming up but then time flies and you get hungry and… lazy… so for our rice portion of tonight’s meal, we had risotto instead of regular Chinese short-grain white rice.
It was so creamy and buttery and the rice tasted soooo good…
- 3 cups vegetable broth
- 2 TBS unsalted butter, separated into 1 TBS
- 5 garlic cloves, diced
- ½ onion, diced
- ⅔ cup Arborio rice
- 1 cup dry white wine
- 3 cups celery, chopped
- 4 TBS cilantro leaves, finely chopped
Boil the vegetable stock until boiling.
Melt 1 TBS of butter in a big pan over medium heat. Add the garlic and onions, cook for 30 seconds. Stir in the rice and cook until the ends of the rice are transparent, stirring often, about 2 minutes. Stir in the wine and cook until it is completely absorbed, 1-2 minutes. Add 1 cup of the hot broth mixture and simmer, stirring frequently, until all the liquid has absorbed, and the bottom of the pan is almost dry.
Adding ½ cup broth at a time, stir until almost all the liquid has been absorbed between each addition. Be careful not to let the bottom of the pan dry out. Continue to stir often, and repeat until the rice is al dente, about 20-25 minutes.
Vigorously stir in the remaining 1 TBS of butter until it has melted. Gently fold in the celery and cilantro, and ⅓ cup of the broth mixture and season lightly with salt. Cover the pan, reduce heat to low, and cook for another 3-5 minutes. Stir once halfway through cooking. Remove from heat and serve immediately.