If you are a risotto purist stop reading this post. You won’t like what I have to say. If you love risotto but want a quick and easy recipe, keep reading.
I made this risotto for my beau as something to (mostly) use up leftovers and so that he would have an easy lunch for a couple days this week. I had asparagus and sausage that needed to be used up and Parmesan was in the fridge. The last, and very necessary, addition was sweet corn. The spice of the sausage just needed something sweet to combat it. Sweet corn was definitely the perfect addition. The poor boy may have lost half a serving as I transferred the risotto from the Dutch over to the containers…
1.5 cups of Arborio rice
5 cups of chicken stock
1 cup of Parm cheese (grated)
0.5 cup of wine (dry white suggested, I had rose and red so it didn’t make it into the dish)
3 Tbsps butter. Didn’t add this either.
2 tsp kosher salt. Didn’t add it. Parm is salty
1 tsp freshly ground pepper
1 cup of frozen peas
The basic recipe calls for you to combine four cups of stock and 1.5 cups of Arborio rice in a Dutch over and throw it into a 350 oven for 45 minutes. Once the rice is mostly cooked (so they say – I put it on the stove and let the liquid absorb as I finished a carrot cake), remove the Dutch over and place it on the stove and another dose of liquid: 1 cup of stock and 0.5 cup of wine (left out the wine because there was only rose and red in the fridge and didn’t miss it). Add in your cheese and herbs. Freshly grated parm is amazing. The smell that invades the kitchen as you grate it. On the other hand, I have found that adding in a whole pack of pre-shredded cheese works wonders. Finally add in whatever additions you want to make. This is where you get to play around with whatever you have!