The EASIEST Risotto

I have been asked for this recipe for years. I think the original recipe came from a cookbook my first Mom-in-Law (I will love you forever Nettie) gave me for my bridal shower in 1992. Risotto gets such a bad rap because the Peeps think it is a long, arduous process to make it. That is partly because whenever you see someone on TV making it (I know it is TV) they make it look so complicated. Heat your stock, add it one cup at a time until it absorbs…STOP the insanity. After trying my well adapted recipe you will never look at Risotto or preparing it the same way again. I am heading for seconds now, fuel to keep writing!  😛

The Easiest Risotto

1. Saute about 4 cups of vegetables in two tablespoons of extra virgin olive oil in a good size pasta pan for about 5 minutes to soften. For this post I used yellow squash and mushrooms (always mushrooms, love them). Season with pepper to taste. Use whatever vegetables you like, I have used all colors of bell peppers. I think the squash just adds a bit of sweetness and makes it extra tasty. Experiment with your favorite veggies, you really can’t mess this up.
2. In the meantime, take 4 nice size cloves of garlic and use the smash method to remove them from their skins and then mince.
3. Get your Arborio rice ready, this is how many times I have made this recipe I just fill it to the top of my measuring cup, so I assume this is about a cup and a half.  😉
4. Make a little hole in the middle of your pot, add another tablespoon of extra virgin olive oil and then add your garlic to the hole you made. Let it sizzle for a few seconds to release that gorgeous garlic essence then mix and coat all of the veggies.
5. Add your rice to the veggies and garlic. Toast the rice for about 3-4 minutes stirring often. I have done this and not done it but have found the rice cooks a little better when you toast it first before adding your liquid. There are many theories out there that when you toast it the starch breaks down better, not sure about that just know it doesn’t hurt if you have the extra 3-4 minutes.
6. Add your liquids! ALL AT ONCE! I used 4 cups of no salt added chicken stock and 1 cup of water. Add about a tablespoon or 2 of ground sage to taste. Add about a palm full of kosher salt to taste and bring to a boil. Boil for 6 minutes or so, stirring often.
7. Reduce heat to low, add a splash or two of white or red wine if you want, you can skip this step. It just adds a nice floral taste. Put the lid on and simmer for another 4-5 minutes, WATCH IT CAREFULLY and stir often, picking all those tasty bits off the bottom of the pan with your spoon.
8. After the 4-5 minutes are up, take your pot off the heat. Add parmesan cheese, about 3/4 cup and butter to your liking. Stir that gorgeous salty goodness into your rice and veggies. Put the lid back on and let the rice set up even more for 5 minutes.
9. In the meantime, get out your favorite Italian dish if you have one, after all we eat with our eyes first. Serve just the way it is or add another sprinkle of parmesan and some pepper (ok, I like a lot of pepper it seems) to taste. Enjoy! 🙂

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Kimberly

Author; Blogger; Self-Proclaimed “Woman” of all trades and Self-Proclaimed “Master” of some! AFAA Certified Group Aerobics Instructor since 1998; MA Licensed Real Estate Agent since 1995; former Certified Financial Counselor and Passionate Advocator of Financial Education for Women. Tech Geek; Home Cook & Most Importantly, Mother of 3, my #1 Reason for Living!!!

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