Steps to Make Bodies Exhibit 2021

Easy-Bake Risotto

Viliv studios created a promo video for the our bodies:

Recipe Summary Easy-Bake Risotto

No more upper-body workout: You don't have to keep stirring this classic Italian rice dish.

Ingredients | Bodies Exhibit 2021

3 tablespoons olive oil or butter

1 small onion, cut into small dice

2 ounces prosciutto, chopped

2 cups arborio rice

½ cup dry white wine

4 cups chicken broth

2 cups water

1 cup grated Parmesan cheese

1 cup frozen regular (not petite) green peas

2 tablespoons chopped fresh parsley

salt and ground black pepper to taste

Directions

Adjust oven rack to middle position, and heat oven to 450 degrees.

Heat oil or butter in a heavy-bottom Dutch oven or large ovenproof saucepan over medium-high heat. Add onion and prosciutto or ham; saute until tender, 4 to 5 minutes.

Stir in rice (can be removed from heat and covered for up to 2 hours in advance), then add wine, and simmer until the liquid has almost evaporated. Turn off heat. Add broth and water. Cover the pot with a sheet of heavy-duty foil, pressing the foil down so it's concave and rests on the broth. Place a lid over the pot to ensure an even tighter seal.

Set pot in oven; cook for 25 minutes. Remove from oven. Use a potholder to remove lid and foil. Remembering that the handles are hot, set pot on low heat.

Stir mixture, adding water if necessary, until rice is cooked and a little chewy at the center, the liquid is creamy, and the flavors of the new ingredients have melded in, about 5 minutes. Stir in 1 cup of Parmesan cheese, peas and/or parsley. Adjust seasonings, including salt and pepper, to taste.

Spoon into shallow soup plates, sprinkling each serving with shaved Parmesan.

Info | Bodies Exhibit 2021

Servings: 6 Yield: 6 servings

TAG : Easy-Bake Risotto

Main Dish Recipes, Rice, Risotto Recipes,