Celebrating Mother’s Day and Basic Risotto Recipe
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It’s Mother’s Day this Sunday! So today I’m going to tell you why I love my step-Mom, Ginny, and share with you a basic Risotto recipe.
It’s actually not complicated. I love Ginny because she’s one of the most giving, loving, dedicated women I know. She’s very easy to love.
She’s a God+People Lover.
She loves my Dad.
And she loves my Dad’s family – US!
When my mom left this world, it left such a hole in my heart. You know, the kind that you never think will be filled with that kind of love again.
It’s true, Ginny is not my mom, but she is a substitute mom. She understands me, our family, our needs. She’s a nurse, volunteer, mother, grandmother, seamstress, amazing hostess, loves to read and sing (beautifully), loves her family and … did I say it? She loves us as if we were hers.
Besides of all those wonderful things, I think she is beautiful.
And she loves to cook. She belongs to a Recipe Club with her girlfriends and daughter. Fun!
Today I’m sharing a delicious Risotto recipe that I served with this incredible Pork Chops with Glazed Apricots recipe.
Most of you who’ve read RE for a long period of time know that I love white dishes! So it only makes sense, that I grabbed one of my white platters to serve the food on.
The food was amazing. The company was great. Oh, and did you know that in Italy, a simple, plain risotto is often served as a first course or side dish to compliment a main course meat dish? I served it alongside the pork chops, but thought you’d enjoy that little tidbit, incase you’ve never been to Italy. I haven’t, but hope to one day!
Back to Ginny. Even though I think of my mom when I’m around Ginny, they are good thoughts. Not of replacement or anger, but of love and thankfulness.
Do you have a substitute mom in your life that you love? Or, what’s your favorite way to serve risotto?
Click over for the Pork Chops with Glazed Apricots recipe.
- 6 cups chicken stock
- 1/4 cup extra-virgin olive oil
- 1/2 cup finely chopped sweet onion
- 2 cups Arborio or Carnaroli rice
- 1 cup dry white wine
- 2-3 T. unsalted butter
- Salt and freshly ground pepper
- In a saucepan over medium heat, bring the stock to a gentle simmer and maintain over low heat.
- In a large, heavy saucepan, heat the oil over medium heat. Add the onion and sauté until softened, about 4 minutes. Add the rice and stir until each grain is well coated with oil and translucent with a white dot in the center, about 3 minutes.
- Add the wine and stir until it is completely absorbed.
- Add the simmering stock a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed (but the rice is never dry on top) before adding the the next ladleful. Reserve 1/4 cup stock to add at the end.
- When the rice is almost tender to the bite but slightly firm in the center and looks creamy, after about 20 minutes, remove from the heat and stir in butter to taste and the reserved 1/4 cup stock.
- Season to taste with salt and pepper and serve at once.
Preparation time: 15 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 6
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