Last night for dinner I made Spring Green Risotto. Plain and simple, I LOVE RISOTTO! There’s something about making (& eating!) risotto that I love. It’s such a labor of love with all that stirring. I also love watching the Arborio rice get more and more starchy which causes it to get creamier. I’ve made risotto probably about 10 times so by no means am I an expert but I have picked up some tips on making it. I use a large sauce pan, my largest sauce pan to be exact. I also usually add 10-15 more minutes to the cooking time as all the recipes I’ve tried usually call for it being done in 25-30 minutes. I’ve yet cooked risotto that fast. Like I mentioned before, it’s a labor of love and by that I mean, you’re going to stir for longer than you’d probably like. Usually when I’m stirring the rice, I’m just standing there thinking, so it’s kind of peaceful in a way. Since the cooking time is always longer than recommended I’ve also learned you need to usually use at least ½ cup more liquid than called for. There’s nothing worse than running out of hot liquid but you need more because the rice still hard. The recipe I used was from Annies Eats which is one of my favorite food blogs. Since I had peas, asparagus, and white wine all on hand it just seemed like the perfect meal and oh boy, was it ever!
Here is the link to the recipe: Spring Green Risotto
I did make a few changes such as using neufatchel cheese because it has 1/3 the fat of cream cheese & I wasn’t about to drop my dough on mascarpone, although I wish I could. : ) Other than that change I used ¾ cup wine and 5.5 cups on chicken broth. I definitely recommend making this risotto. It just screams Spring!