Everyday Risotto

Risotto without butter, cream and Parmesan? I believe you'd call that just a pot of rice.

I'm a bit mystified that risotto isn't more frequently found bubbling on the stovetops of middle America. Few dishes are as simple and flexible, yet as rich tasting and fulfilling, as a good risotto.

Perhaps the name turns people away, sounding a bit too fickle? Roll your Rs now: rrrrreeeee-zo-to. 

Or maybe there is intimidation at the misconception that you have to stir it constantly? (You don't - or at least I don't.)

Or maybe it's just a lack of experience, because really, where would we experience a good risotto? My childhood experience with Italian food went as far as jarred Ragu and frozen loaves of garlic bread. I still haven't made it to Italy, and until recently, finding Arborio rice in a North Dakota supermarket was an arduous task. As far as dining out, risotto can't be pre-cooked and popped in a microwave (as many of those ubiquitous chain restaurants do) without irrepairable damage to its original texture, so it's not nearly as familiar to the Midwestern menu as, say, oriental chicken salad.

But lucky you, you've read this far, so you get it. Creamy without heaviness, full-flavored yet subtle enough to pick up the notes on just the slightest pinch of saffron or handful of spring peas, seasonal based on whatever veggies I add in the mix, it's an essential tool in my "what's-for-dinner" toolbox.

If you haven't made risotto before, get thee to the grocery store for Arborio rice. Once you have that, the rest is easy, using bits of this and that from your produce stash. If you made a pot of stock after your last turkey dinner, most likely you have broth in the freezer, awaiting its risotto destiny. Add nob of butter, a slug of white wine, a blizzard of Parmesan and a swirl of cream, and that, my friend, is better than any dinner you'll find in a reheat-o-rama restaurant. Promise.

Everyday Risotto

About 6 cups of broth (you may not use it all; if you do use it all and need more, just use water)
2 Tbls. butter
1 small onion OR 1-2 leeks (white parts only) OR a handful of shallots, finely chopped
1 cup chopped vegetables (good choices: peas, asparagus, red pepper, tomato, carrot, zucchini, mushrooms)
1 cup Arborio rice
1/3 cup dry white wine
1/2 cup freshly grated Parmesan cheese (NOT the powdered stuff that you find at your local pizza joint)
2-3 Tbls. cream
Lemon (optional - a squeeze of fresh lemon juice adds a wonderful brightness to the dish)
Herbs (optional - basil and rosemary are good options)
Salt and pepper

In a medium-sized pot, warm the broth over medium-low heat. Keep warm.

In a large pot or Dutch oven, melt butter over medium heat. Add the onion and any hard vegetables (i.e., carrot) and saute until onion is softened. Add rice and any soft vegetables and stir for 1 minute, then add the wine, letting it burn off for a minute. Add one cup of warmed broth, stir, and let the risotto cook and bubble away, stirring often. When you start seeing dry spots in the pot when stirring the risotto, add another cup of broth. Continue this stirring and adding for 20-25 minutes or until the rice is soft but still toothsome. Remove from heat, stir in cheese, cream, herbs, lemon, and salt and pepper to taste.