It's a Keeper: Midweek Menu

If you are in the mood for an easy comfort food meal, I highly recommend Rachael Ray's Midweek Menu from 30-Minute Meals. It consists of Cheesy Risi e Bisi and Crispy Chicken Cutlets with Basil-Parsley Sauce. You can also find this recipe in Cooking 'Round the Clock.

I think the recipe for Cheesy Risi e Bisi (rice and peas) has replaced mac and cheese as my favorite comfort food. Now, that's not a claim I make easily, but I swear this stuff is better! It's basically a risotto with a half ton of Parmesan cheese and will little peas that burst when bitten.

The Chicken Cutlets with Basil-Parsley sauce gets better each time I make it, but it barely qualifies as a keeper, I have to say. The first time I prepared it, it was more like basil-parsley paste than sauce. Now I try to add more olive oil until it gets to a consistency I prefer.

Give this recipe a try when you want something filling and comforting. It usually takes me 30-40 minutes, depending on how motivated I am. Since I don't change much on the chicken cutlets (other than adding enough oil to get the consistency I want). So, here's recipe for the Risi e Bisi with my comments in brackets:

Cheesy Risi e Bisi

2 tablespoons extra-virgin olive oil
1 large clove garlic, finely chopped
1 small onion, finely chopped
1 cup arborio rice [You may not have noticed it in your store, but I swear it's there.]
Salt and pepper
1/2 cup dry white wine
3 to 4 cups chicken stock, 1 quart size box, available on soup aisle of the market
1/4 to 1/3 cup grated Parmigiano, a generous handful
2 tablespoons chopped flat-leaf parsley
1 cup tiny frozen peas

Heat a medium skillet over medium high heat. Add extra-virgin olive oil and garlic and onion and saute, stirring constantly 2 to 3 minutes then add rice and season with a little salt and pepper. Cook another minute or so then add wine and let it completely absorb, 30 seconds. Add about 1 cup chicken stock and stir. Reduce heat a bit to medium. Stir often [really often, or get somebody to help you out] and continue adding a half cup of liquid each time liquid becomes completely absorbed. [It takes patience, but do your best to wait until it really is completely absorbed.] Cook 22 minutes, using as much stock as is necessary to result in creamy-consistency rice with a bite to it.

When rice is cooked to desired consistency, remove from heat and stir in cheese, parsley and peas and stir to combine and to heat peas through.

Here are a few more pictures:

No comments:

Post a Comment

Thanks for leaving a comment! Reading comments and responding to them is one of my favorite parts of having a blog, so thanks for contributing.