Cheap Risotto for 2
A risotto with noodles is not really risotto; it only refers to the similar technique used in that famous Italian dish.
Ingredients
- 1 tbsp Olive Oil
- 1 tsp Butter
- 8 oz Pasta uncooked, broken into 1" pieces
- 2 cloves Garlic Peeled, minced
- 2 cups Chicken Stock Homemake is best
- 1/2 tsp Chili Flake optional, to taste
- 2-3 tbsp Parmesan cheese Fresh Grated, aand to taste
- 1 tbsp Parsley Washed, Chopped
Instructions
- Heat oil in a saucepan over medium heat; add spaghetti and toast, stirring constantly, until golden brown, 3 to 5 minutes.
- Stir garlic into spaghetti pieces and cook for 30 seconds.
- Pour in 1/2 cup broth and increase heat to medium-high. Stir spaghetti and broth until all the liquid is absorbed, 2 to 3 minutes.
- Repeat this process until all of the stock is absorbed and noodles are desired tenderness,
- Reduce heat to low. Season spaghetti with red pepper flakes and salt to taste. Remove from heat.
- Stir Parmigiano-Reggiano cheese, butter and parsley into spaghetti and serve.
Notes
Basic pasta risotto technique.
Originally created to use left over rotisserie chicken.
Strip the carcus of meat and then cook the carcus with aromatics to generate a stock.
Use the stock to cook the pasta and stir in the meat as a add-in.
Tried this recipe?Let us know how it was!