My Recipes - Side Dishes

Risotto
1 1/2 cups Arborio rice 5 cups simmering chicken stock, preferably homemade, divided 1 cup freshly grated Parmesan cheese 1/2 cup dry white wine 3 tablespoons unsalted butter, diced 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 cup frozen peas	Directions 1. Heat the stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot. 2. In a large, heavy-bottomed saucepan, heat the oil and 1 Tbsp of the butter over medium heat. When the butter has melted, add the chopped shallot or onion. Sauté for 2–3 minutes or until slightly translucent. 3. Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Sauté for another minute or so, until there is a slightly nutty aroma. But don't let the rice turn brown. Add the wine and cook while stirring, until the liquid is fully absorbed. 4. Add a ladle of hot chicken stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process. It's important to stir constantly, especially while the hot stock gets absorbed, to prevent scorching, and add the next ladle as soon as the rice is almost dry. 5. Continue adding ladles of hot stock and stirring the rice while the liquid is absorbed. As it cooks, you'll see that the rice will take on a creamy consistency as it begins to release its natural starches. After 20–30 minutes or until the grains are tender but still firm to the bite, without being crunchy. If you run out of stock and the risotto still isn't done, you can finish the cooking using hot water. Just add the water as you did with the stock, a ladle at a time, stirring while it's absorbed. 6. Stir in the remaining 2 Tbsp butter, the Parmesan cheese, and the parsley, and season to taste with Kosher salt.
Food Network

Basic Mashed Potatoes
2 pounds baking potatoes, peeled and quartered 2 tablespoons butter 1 cup milk salt and pepper to taste	Directions 1. Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain. 2. In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste.
AllRecipes Basic Mashed Potatoes