Of course, that was last week and I didn't use a recipe and I've killed plenty of braincells between now and then...but I will try to remember exactly what I did. The best part of risotto, though (rhyme!), is that it doesn't matter! The principle is the same - slowly cook Arborio rice while you stir in liquid (like broth) and it gets creamy and moist and wonderful! You can add whatever the heck you want to it (I used asparagus, shiitake mushrooms and Parmesan cheese)! Here is what I did (I think):
Asparagus and Shiitake Mushroom Risotto (serves 6 as a side dish)
- 1.5 cups of Arborio rice (don't substitute...I have used other kinds of rice and it is not the same. Trust me)
- 1-2 shallots
- 2-3 cloves of garlic
- olive oil or butter
- lots of chicken broth (I think I used at least 5-6 cups of the fat free, low sodium kind)
- bunch of asparagus
- package of shiitake mushrooms (or other wild mushrooms)
- 1.5 cups of high quality Parmesan cheese
- 1 cup of white wine
- salt and pepper
- ground thyme
You could also serve it with a salad, or a piece of grilled fish. Or pretty much anything. Seriously - a note on substitutes: you can put almost anything in risotto. If you want red peppers or leeks or squash or tomatoes or no vegetables at all, fine. If you want to use veggie broth instead of chicken broth and make it vegetarian, fine. If you want to add diced up chicken, shrimp, scallops or tofu, I certainly won't stop you. Champagne instead of wine? No alcohol at all? Cheese, no cheese - I don't care. Make it how you want it. Just make it. Soon. And smile!
PS - Someday, if you are lucky, I will share Grandma Grow's risotto recipe with you...it was my first introduction to risotto, and it is still one of my favorite comfort foods. But not today. That would just be a yummy-ness overload.