January 18, 2010
I was terrified to make risotto for the first time. I’m can’t say why; maybe the horror stories from friends or cautionary tales listed below recipes, or maybe the daunting “allow 45 minutes” always listed under a risotto entree on a menu. And now, post-first-foray-into-risotto-making, I wish I’d tried it sooner. Aside from vigilant stirring, risotto making is incredibly easy and requires a surprising few ingredients: butter, rice, wine, stock and parmesan cheese for a basic version. I added sauteed mushrooms and thyme. And the next day, add some more cheese, roll the risotto into balls, dip in breadcrums and pan-fry with vegetable oil. Win!

I was terrified to make risotto for the first time. I’m can’t say why; maybe the horror stories from friends or cautionary tales listed below recipes, or maybe the daunting “allow 45 minutes” always listed under a risotto entree on a menu. And now, post-first-foray-into-risotto-making, I wish I’d tried it sooner.

Aside from vigilant stirring, risotto making is incredibly easy and requires a surprising few ingredients: butter, rice, wine, stock and parmesan cheese for a basic version. I added sauteed mushrooms and thyme. And the next day, add some more cheese, roll the risotto into balls, dip in breadcrums and pan-fry with vegetable oil. Win!

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