Cream of Celery Risotto
So I wanted to serve this with my Roasted Lobster Tails ( see other blogged recipe) for NY evening dinner. So used a combination of recipes. The only thing we found was we needed to add about 2 cups of boiling water a little bit at a time to get the rice to the right bite!
7 oz Arborio rice ( just shy of a cup)
10.5 oz can cream of celery soup ( with equal water amount heated to boiling point)
1/2 small onion sauted ,small dice
olive oil
1/2 cup white wine
Sauté onion in olive oil until soft and translucent.
Add rice and sauté for about 5 minutes to coat rice.
Add wine and simmer until absorbed.
Add hot cream of celery soup, a half cup at a time simmering and stirring and as each portion gets absorbed, add more.
We found we needed the additional boiling water to get the right 'bite' to the rice. Salt and pepper to taste.
7 oz Arborio rice ( just shy of a cup)
10.5 oz can cream of celery soup ( with equal water amount heated to boiling point)
1/2 small onion sauted ,small dice
olive oil
1/2 cup white wine
Sauté onion in olive oil until soft and translucent.
Add rice and sauté for about 5 minutes to coat rice.
Add wine and simmer until absorbed.
Add hot cream of celery soup, a half cup at a time simmering and stirring and as each portion gets absorbed, add more.
We found we needed the additional boiling water to get the right 'bite' to the rice. Salt and pepper to taste.
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