Monday, November 03, 2008

Experimenting in the Kitchen

I have quite a bit of fresh herbs I rescued from my herb garden before it got too cold. Lots of lemon thyme (love it so much more than standard), mint, Oregano, and a bit of basil. I have no clue what to do with most of it now that it's sitting in my refrigerator. Today I decided to experiment a bit with the mint just for fun. This is what I came up with:

Creamy Mint Risotto

2 c Arborio rice
2 T butter
1/2 sweet onion, like Walla Walla or Vidalia, chopped fine
5 c chicken broth (aprox. 3 cans if that's what you use)
4 t finely chopped mint leaves
1/4 c Romano cheese
1/2 c sour cream

Melt the butter over medium heat. Add onion and sprinkle with a dash of salt. Cook until onion is soft. Add rice and cook stirring until edges of rice turn translucent. Begin adding chicken broth. Start with 1 c. and stir until the broth is absorbed into the rice. Add rest of chicken broth 1/2 cup at a time, cooking until broth is absorbed between each addition. Cook until all broth is absorbed and the rice is soft and creamy. Reduce heat to low. Stir in mint and cheese then add sour cream.

I garnished mine with a mint sprig because I've got plenty, and served it with pork chops. I think it would also be good with chicken flavored with a mild marinade. Risotto can be heavy and rich, but the mint lightens the dish as a background note. It was very good. Let me know if you try it and like it.

1 comment:

Don the Younger said...

I made a mint risotto once, served it with Lamb.

It was really really good