25 March 2010

Pretty Bad News

So I got some bad news today via my dad. I'm not really at liberty to discuss it at the moment, but it's definitely made me not care too much about getting this recipe posted. So here are the pictures along with a link to the recipe (edit: ok, I couldn't link to it since it's not from an actual magazine like most of the recipes on Tastebook so I've copied it down for you). My aplogies to you all, but know that if it wasn't breaking my heart right now, I'd have something much better to write. I hope you've had a better day than my family.

Fontina Rissoto with Chicken
Recipe by Tastebook

4 cups low-sodium chicken broth

5 tablespoons unsalted butter
1 medium onion, finely chopped
2½ cups arborio rice
3 sprigs fresh thyme
1 cup dry white wine
Kosher salt
1 cup finely grated Parmigiano-Reggiano cheese
Freshly ground pepper
1 cup coarsely grated fontina cheese, plus more for garnish
8 ounces deli-smoked chicken breast, diced (about 1¼ cups)
¼ cup roughly chopped fresh parsley

  1. Bring the broth and 4 cups water to a simmer in a saucepan; keep warm.
  2. Meanwhile, melt 4 tablespoons butter in a pot over medium-high heat. Add the onion; cook until translucent, about 4 minutes. Add the rice and thyme; cook, stirring, until the rice is glossy, about 1 minute. Add the wine and cook, stirring, until the liquid is absorbed. Add 1 teaspoon Kosher salt. Ladle in the hot broth, about ½ cup at a time, stirring constantly, allowing all of the liquid to be absorbed before adding more. Continue until the rice is just tender, 20 to 25 minutes.
  3. Remove the thyme. Stir in the parmigiano, the remaining 1 tablespoon butter, ½ teaspoon Kosher salt and pepper to taste. Gently stir in the fontina and chicken. Divide among bowls; top with parsley and more fontina.


Sharon's Mum Anne said...

Although you may be upset, you still make a pretty mean rissoto.
Hope things look up soon for your family.

Megs said...

sorry to hear things are tough for your family right now. Hang in there.

Jessica of My Baking Heart said...

Sending thoughts and prayers your way... hope things get better soon!!

Sharon's Mum Anne said...

I've re-read your recipe and, truth to tell, I've never heard of Kosher salt and pepper before! Why do you specify Kosher?

Sunshine said...

Anne - Thanks for the support. I literally copied the recipe as it was and just pasted it up here yesterday. The recipe said Kosher, but table salt or sea salt would be fine too (less for the table salt though).

Megs - Thank you for your well-wishes.

Jessica - Thank you for the thoughts and prayers. We can use all the prayers we can get.