Risotto

Risotto

WARNING: If you’re looking for a quick and painless dish, you’re in the wrong place. If you’re looking for the classiest comfort food there is, however, you’re in the right place. Risotto is a bit time-consuming, but then so are the best things in life- Gilmore Girls, jogging, raising chickens, impeachment. My mom (you knew I was going to mention her, it’s inevitable) had risotto a few years ago in Dubai, and loved it. So, when I was old enough to go into the kitchen without her worrying I’d somehow set my hair on fire in the sink (I’m capable of amazingly stupid things), I made it for her. She liked it, and it became a staple. It just takes a lot of stirring, but that burns off all the calories you get from the finished product! Well, maybe not ALL the calories, but if you do a jig in place while also doing squats the whole time you’re stirring, that could burn them all. Anyways!

 

INGREDIENTS

 

2 cups arborio or carnaroli rice

32 oz vegetable broth

1 shallot

1 head garlic

6 oz parmesan (I used 3 oz for the picture, but my mom told me that wasn’t nearly enough, and wasn’t I raised better? So I doubled it.)

2 teaspoons basil

2 teaspoons parsley

Right! Start by peeling and dicing the garlic and shallot. It’s really best to use 2 shallots, but I only had one.

Heat up a bit of olive oil in a large pan, and throw them in.

 

It would be a good idea to have a pot of the broth warming. That’ll help it absorb into the rice much faster. I love the process of making risotto, it’s so cool to watch rice cook before your eyes! Man, I need to get out more. But honestly, what could be more fun than this? It’s the culinary equivalent of watching the grass grow.

Grate up the parmesan- you can also use asiago, or pecorino romano. Heck, use all three for a really cheesy risotto! If some is good, more is better. That doesn’t apply to nationalism.

 

Once the shallot and garlic are nice and toasted, throw in the rice and stir it around. Arborio and carnaroli both have much higher starch contents than regular rice, so they’re perfect for thick, creamy risotto.

Pour in a cup of the broth, and stir it in til it’s all absorbed.

Keep adding the broth, one cup at a time, until it’s all done.

Taste a bit of the rice, and if it’s still hard, pour in some water. If it’s just al dente, though, that’s peachy. We’re not done quite done, we haven’t added the cheese! Everyone knows it isn’t over til the cheese is in. I’m making T-Shirts with that on it. Maybe. Perhaps. We’ll see.

Stir in the cheese, and then add the herbs, 

and some salt and pepper. I like to add lots and lots of cracked pepper to risotto, it cuts the cheesiness and creaminess just a tad. Everything in moderation. Now, THAT applies to nationalism.

Stir everything up, and taste some.

Now pile it in a big bowl, and enjoy! Risotto is creamy, comforting, and packed with calories, what more do you want?



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