risotto;

This was actually the first time that I’ve made risotto on my own!  This was my last roommate’s go-to recipe when she wanted to cook, and let me tell you, it’s amazing.  It does take a little bit of a time investment, but some of my favorite memories from when we lived together were us chatting in the kitchen over a pot of risotto.  We also usually had glasses of wine in our hands.  I mean you need wine for the recipe, so obviously the natural extension was to sip on a glass!  I definitely recommend that; maybe I should add a note to the recipe: made best when socializing in the kitchen!  This is where those open kitchens come in handy, to let you chat while stirring.  And while the stirring is fairly constant, it’s a toss up between stirring and grating cheese that’s the most complicated part of this recipe.

The recipe calls for arborio rice, which is the traditional rice used for risotto. This type of rice has a higher starch content than most rices, which adds to the creaminess and deliciousness of this dish.  It’s not really “required”–although it is traditional, and you can use other grains like quinoa or small pasta like couscous or orzo.  Now I’ve never tried those, because if I’m going to go for risotto, I’m going all in and not even pretending that it’s remotely healthy.  Swapping out the rice for quinoa doesn’t do anything to reduce the stick of butter, or the cup+ of cheese, or even the starch, since when choosing another grain it’s key to still have a good amount of starch.

I always prefer to make this in my food network dutch oven because it helps regulate the temperature as you’re cooking.  (If you’re taking note of the price tag, my suggestion is to wait until black Friday sales.  You can almost always find a great deal if you can wait until then.)

As per usual, I will suggest that you adjust the cheese to your taste.  This is one of those places where quality really does matter.  Since you actually taste the cheese itself, and the rice is pretty bare bones more for starch than flavor, I usually tend toward romano over parmesan.  I appreciate that extra sharp bite, and in this case, using a good cheese means more flavor for less quantity of cheese.  And definitely reserve some to top of the dish just before serving!

Other suggestions include dressing up the pretty neutral risotto with some toppings!  Let me pause to say, this mouthful of delicious does not NEED anything.  Pictured here is my favorite, sauteed garlic mushrooms.  I will probably always make them separately before adding them to individual dishes because (1) T is not a fan of mushrooms, and (2) I like that extra flavor development and just a touch of sear to my mushrooms.  But to spruce up the color or add some variation, I suggest experimenting with everything from peas to asparagus to fiddleheads to squash to sage…the list can go on forever!  Actually a risotto bar could be a super cute idea to let people personalize their meal.  And of course you can top with your favorite proteins like a good grilled steak or some hearty chicken.  Experiment and let me know what your favorite combinations are!

Related posts:

broccoli cauliflower risotto; lightened up risotto; spanakopita spinach pie; broccoli cheddar quinoa; vegetable fried rice;