Hello risotto… you are so tasty and creamy and delicious… thank you for being part of my week. I hadn’t made risotto for quite a while… I’m glad it’s back on the menu. It’s really pretty easy to make. You can do it… trust me… it’s soooo worth it.
You’ll also want to prep any other adders you plan on throwing in later. I just picked up some asparagus. I didn’t want long pieces so I diced mine. By the way, this is quickly becoming my favorite way to prep asparagus. You can throw it into pasta, risotto, rice and other fresh dishes without cooking it at all and it gives a great crisp fresh texture. I left the ends long because they kinda fall apart when you chop them plus I think it’s good to show people what they are eating.
So… prep that stuff and set aside.
If you can drag your spoon on the bottom of the pan and it leaves a path… it’s ready for more broth. From here on out just add one ladle of broth at a time and let it cook until it’s mostly absorbed. Stir it occasionally. There’s no need to babysit it. After a couple of ladles of broth have been absorbed check the rice for doneness. It will take about 20-25 minutes. You want the rice to be soft and chewy, but not too soft.
and 2 more tablespoons of butter… this isn’t the lightest rice dish you’ll ever make 🙂 Give that all a good stir and let it melt together and you are set! Check the seasonings to see if you need any additional salt or pepper.
Risotto is great because you could really customize it with almost any vegetable and it will complement most any main course wonderfully. It’s hard to stop eating… just going to warn you. It’s kinda like a sophisticated mac and cheese 😉 If you haven’t tried risotto, you must!!