Risotto

On Tuesday, my daughter turned 12.  She asked for salmon for dinner.  In addition to the salmon, we ate mashed sweet potatoes (made just like your favorite mashed potato) and risotto.

Risotto is such an interesting dish, time consuming and delicious.

I'll give you the basic rules that I used, although it sounds like there are a few ways to make it.

I used 2 cups arborio rice which I purchased in bulk at Sprouts.  In the bottom of a large skillet or pot heat up approximately 2 tbsp olive oil or butter or coconut oil, etc.  Place the rice in and brown it.  The rule is that you need to keep it at a medium heat and add in about six cups of stock or broth about half a cup at a time only adding the next half cup when the previous is absorbed.  This can be a vegan recipe by using vegetable stock, but I used chicken stock.

Alright, that's the concept, here's the additional information.  Half a cup of any dry wine, pretty much any Pino____ wine can be used before you add in the first half cup of stock.  Same rule applies, stir until it's absorbed.  Butter can be added into the mix.

Your favorite veggies, mushrooms, shrimp, sausage, etc. can all be added as well (try not to overwhelm the flavor by picking more than two at a time).  You can add these in at the beginning and let them cook with the rice or near the end.  By adding the flavors at the beginning, the rice will absorb more flavor as it's cooking.

The rice will become softer over the course of the broth or stock addition, so you keep adding stock (even if it goes over the amount you expected) until it reaches your desired texture... then it's done and delicious.  This takes about half an hour of nearly constant stirring, so be prepared to focus on nothing else (it's worth it)

With the right mix of add-ins, wine and stock, you shouldn't need to add much in the way of seasonings, but you can do so, as needed, according to taste.  My risotto was simple with mushrooms.

ENJOY!!!