Wednesday, January 7, 2015

Risotto Soup

It's so cold out right now.

Seriously.  Our highs this week barely hit the double digits.  On weeks like this, it's hard to avoid soups.  Delicious, delicious soups.  I could definitely live on soup.

One of my favorite soups to whip up for myself for lunch is Risotto Soup.  It's simple, takes very few ingredients, and is quick to throw together.  It's also decadent, rich, and filling.

First, chop one onion into fine dice.  Melt 2 tablespoons of butter (there's going to be a lot of butter in prepared...) in a large pot over medium heat and saute the onions in them until they are nice and soft, but not browned.  By the end of the soup, you want the onions to just kind of melt into the risotto.  So yummy.  I'm already drooling.

Anyways, after the onion has softened, pour in a cup of risotto rice.  It should be a short grain, creamy type rice.  Arborio is usually easy to find and works well.  Saute the rice and onions for another couple of minutes, stirring it often.

Pour in a cup of beef broth and a half cup of white wine and continue to simmer and stir until the liquid is pretty much all absorbed.

Pour in 5 more cups of broth and add a pinch of saffron threads.  Bring to a simmer, then cover and simmer for 15 minutes.

While the soup is simmering, finely grate a good amount (1-2 cups) of fresh Parmesan cheese.  This should also just melt into the soup, so don't try a thick grate.  You don't want it to be the ricey version of French onion soup.

After the 15 minutes, toss the cheese and 6 tablespoons more butter into the soup.  Stir it in until everything melts together.  Season with salt.

Ladle out the soup into bowls and enjoy hot.  This should make 4 servings.  2 if you're starving.  It's not the best soup reheated, so it's best to enjoy it when you first make it.

Yum.  That's all I have to say on that.  Just...yum.

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