Today I made risotto so good I could not believe that I had made it. It was an epiphany.
I know, I know, George already posted a risotto recipe, and mine is not that different from his, but it’s simpler, and has things in it I like. So there.
Ingredients
- 1 1/2 cups arborio rice
- 6 cups liquid*
- 2 tbsp. olive oil or butter
- 1/2 cup parmesan cheese
- extra things: mushrooms (about a cup, white and crimini), spinach (a couple handfuls, chopped), blue cheese (a couple tablespoons) in this case
- salt and pepper to taste
* You need about four times as much liquid as rice. I split mine up like this: 4 cups vegetable broth; 1 cup water; 1 cup wine. I’ve seen recipes that suggest only 1/2 a cup of wine, and all the rest broth… the main reason I put water in is because the easy-to-buy container of broth only has four cups in it. You could also, obviously, use chicken broth.
Directions
- Heat up/melt the olive oil or butter in a big pot. Add rice and stir until coated.
- If you’re using wine, add it now. Stir constantly until it’s mostly absorbed.
- Meanwhile, cook the mushrooms and spinach separately.
- Add the rest of the liquid about 1/2 cup at a time, waiting for each batch to be absorbed before you add more, stirring stirring stirring as you go. The rice should be
- Mix in the mushrooms and spinach, stir around, cook for another couple of minutes.
- Add the blue cheese and parmesan cheese and stir until melted. Add salt and pepper if you want them.
This recipe is deceptively simple. The drawback of amazing risotto is that it takes about an hour of constant stirring and pouring.