A Word About Risotto

My Dears,

I have met risotto. And I have conquered it.

It was magical, I tell you. I really did not think my risotto would turn out like, um, a risotto should. I told myself at the beginning that I was going to be content with rice and mushroom soup if that's what was ordained.

BUT. Risotto was indeed ordained. (Reread that sentence. When was the last time you saw "risotto" and "ordained" in the same sentence? Is that even allowed? I'd really love some feedback on that . . .) It turned out beautifully. And it was way, way simpler than I thought it would be.

My risotto. Burbling away. 

This particular recipe was for mushroom and pea risotto. Now, you need to silence the voices in your head that are telling you risotto is tricky. It's not. The voices in your head are lying to you. They don't want you to make mushroom and pea risotto because they know if you do, you'll never listen to them again. (The voices in my head are currently telling me I can't make souffle. Guess what'll be on the menu soon?)

As for the risotto's texture, it's pretty much like mac and cheese for grown ups - it's warm and creamy with a bit of bite from the rice. As for taste: it's delicious, creamy, scrumptious goodness with bits of peas and mushrooms and some Parmesan. Oh, and get this: the creaminess doesn't come from cream. It comes from the Arborio rice; a grain. I know. Hard to believe but true.

 It's the ultimate comfort food (Besides chocolate chip cookies. And lava cakes. And See's Candies. And chunks of white chocolate . . .)

Helpful Hints for risotto:

1. Follow this recipe and you should be good to go. It's a Giada De Laurentiis (which means it's reliable) and has a video (which means that if you, like me, aren't sure what the finished product should look like, you can check out hers at the end of the clip).

2. Breaking it down: the first part of making risotto is making the base by sauteeing onions, mushrooms, and garlic in butter. The second part is toasting the rice in the same pot as the onions, etc., then slowly adding stock and stirring. This part is the key to making the risotto: as you add chicken stock to the rice/veggie mixture, the rice will absorb the liquid and swell. Ultimately, the rice reaches a point of saturation and becomes creamy and ooey-gooey (read: yummy).

In the interest of full disclosure, the last part will take a bit of time. Take your computer in the kitchen and listen to Adventures in Odyssey (Yes. I still do this. Sue me.), or watch Pirates of the Caribbean bloopers on youtube as you stir.

3. Finishing touches: add thawed peas, salt and pepper (S&P) and parmesan. (Oh, and you can sear off some scallops if you want, also.) Easy, peasy, baby.

"Make me for dinner and your life will never be the same."