View Single Post
Old 06-22-2007, 08:30 PM   #28
Grand Poobah and Site Admin
BBQchef33's Avatar
Join Date: 08-11-03
Location: Long Island, NY


supposed to use aborio(sp) rice..but i do it with any kind.. this is a quicky variation of traditional risotto, but more user friendly.

saute onion till clear
add butter,
add chiken broth
add saffron,
add rice, Start cooking rice, covered about 15 minutes..
Saute finely diced chicken in cook till cooked and starting to brown
add to rice the last 2 minutes of cooking..

when done, serve with about 50 lbs of romano cheese.

real rissotto, with aborio, means keep stirring till the starches start to break out.. stand there for 20 minutes stirring and talking nice to it. thats way to much dedication for me.
Site Administrator and
Grand PooBah

CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :(

News Flash:
"A mans worth is judged by the weight of his integrity "

You know your getting older when you choose your cereal for the fiber, not the toy

Smoke on KC.
BBQchef33 is offline   Reply With Quote