Risotto was one of the first things I learned to cook that 1) was nothing my mom or my Mamaw had ever made for me, 2) did not involve just dumping stuff in the crockpot, and 3) felt like something ‘fancy’ that I could make for company. It is pretty much the perfect carb, and the canvas for any number of meal options. It is a great side with pork tenderloin or anything off the grill, but can stand alone as an entree.
If you’re in the mood for a prep-5-minutes then walk away kind of dinner, then this is not for you. But if you don’t mind standing at the stove for about 30 minutes while sipping your box-o-wine, then hang with me. This is easy, even if it does need some hands-on time. Trust me, I’m lazy AF. If I can make this, you can.
Cook your bacon first; and start the broccoli in the oven (toss with olive oil and minced garlic, and cook at 350 for 20-25 minutes)
Then, as with most good things (outside of dessert) start by chopping some onion, and browning it slightly in olive oil over medium heat for a few minutes. Once it has started to soften, throw in some minced garlic and let all that simmer for a minute or two.
Now–here is the fun part– put about 1 1/2 to 2 cups of arborio rice in the pan and let it brown for about a minute. Yes, just dry. Toss it around so it doesn’t stick and burn, but you are getting it toasty, which brings out kind of a rich, nutty flavor.
Next–listen to me, this is important– use actual Arborio rice. I see so many recipes, or worse yet, restaurant menu items, that call themselves risotto because of the cooking method, but they have just used like, Uncle Ben’s long-grain whatever. Anybody who calls that business “risotto” is a liar, and you know I do not abide liars around here. Arborio. For real. It’s a worthwhile splurge if you’re going to the trouble of making this.
Meanwhile, heat some chicken or veggie broth in a separate pan. Once you’ve browned the rice for a bit, pour in a generous splash of white wine, (whatever is in the pantry that you need to use up) and then scoop some of the warm broth into the pan. (The sound when that wine and broth hit the hot pan is so fun!)
And then– this is the part that is slightly labor-intensive. For the next 20 to 30 minutes, you are married to this pan with the risotto in it. Stir frequently. Let the rice and broth simmer over medium heat. When all the broth is absorbed, scoop in some more. And repeat a few times until it is the consistency you want. Some folks say the rice should have a bit of ‘bite’ to it, so a little crunch in the middle, but I like it almost cooked through. Just taste it until you like it, is all I can tell you.
At the last minute, toss in a tablespoon or two of butter. The real thing. Stir that in, and then– your dinner canvas is ready! I scoop out a portion for #myweirdvegetariankid, then throw in the bacon (or chicken, or sausage, or… ) and then serve with the roasted broccoli (which you definitely did not burn while nursing the risotto).
This is one of those meals that is great for cleaning out the fridge because the variations are endless. Kale or Brussels sprouts work just as well as broccoli. You can add mushrooms; or not. You can add some tomatoes, or spinach, or whatever you just brought in from the garden or farmer’s market. You can use leftover ham from Easter, or turkey from Thanksgiving. In other words, this is the adoring, flexible, laid-back boyfriend of carbohydrates, so enjoy as you will.
The important thing is to top with copious amounts of shredded fresh parmesan (the good stuff, please!) Boxed wine? The beauty of this one is, you can go red OR white. Adoring boyfriend says don’t worry about the carbs (or the butter. or the bacon) because you are “beautiful just the way you are!”
Cheap rice might lie to you–but adoring boyfriends never will.
myweirdvegetariankid 