Risotto is just the perfect little dish: easy, feeds a crowd, simple ingredients, delicious, warm and more impressive looking than it is to make. Some might think it’s a tedious task adding liquid one ladle at a time, resulting in half an hour of stirring but I think it’s another positive. Get your mindfulness on and get to stirring! I like to make a half recipe of a Giada one but once you get the method down, you can make it your own with favorite veggies or other ingredients.
The Recipe (adapted from this Giada one)
- 4 cups chicken broth
- 2 Tbl butter
- 2 Tbl olive oil
- 1 cup finely chopped onions
- 8 ounces mushrooms, finely chopped(could be a variety)
- 2 garlic cloves, minced
- 3/4 cups Arborio rice or short-grain white rice
- 2/3 cup dry white wine
- 1/2 cup frozen peas
- 2/3 cup grated Parmesan
- Salt and freshly ground black pepper, optional
- Bring the broth to a simmer in a heavy medium saucepan.
- Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes.
- Add the mushrooms and garlic and saute about 5 minutes until mushrooms are tender.
- Stir in the rice and let it toast for a few minutes. Add the wine (pour a glass for yourself); cook until the liquid is absorbed, stirring often, about 2 minutes.
- Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often.
- Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 20-30 minutes (the rice will absorb 3 1/2 to 4 cups of broth).
- Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.