I tried something new tonight. And NO it was not just another version of lemon bars. Or cheese and starch.
ok, technically that’s exactly what it is, actually. harumph. (the second one, no lemons were harmed in the making of this dinner)
Well it was a pretty darn tasty iteration of cheese and starch and in a way that I have never done before so I am still counting it as new.
oh yes I am!
aaahh creamy delicious risotto!
It sounds all fancy. I have had it at semi-fancy restaurants and lingered over the creamy ricey deliciousness. Never thought I could even come close trying to do it at home.
I was so very wrong!
Of course, this is not a fancy version. oh no, this is just one step above the instructions on the box of rice, mixed up a little:
- 1 cup of Arborio rice
- 1 1/2 cup of vegetable stock
- 1 1/2 cup of water
- 2 tablespoons of butter
- 1 cup of shredded Parmesan cheese (seriously, you are making risotto, don’t skimp here, shred it yourself as part of your workout!)
- 1/2 cup (or so?) of frozen peas (yes I just dumped some from the bag, I did not measure. I’m all wild and crazy like that)
I followed the box instructions, sorta:
Over medium/medium-high heat, add 1 cup of liquid at a time until absorbed by the rice, approximately 5 min.
Stir constantly until your arm feels like it’s going to fall off, add another cup of liquid, pick arm up off the floor and KEEP STIRRING!
Remember that butter makes everything better and add it in (or you can do it at the beginning before liquid and toast the rice in it… this is what I will do next time.)
I didn’t really believe it would all get absorbed, but it did! Took me longer than 5 minutes between additions of liquid though…
Then when just about done, kill the heat, add the Parmesan until melted, and then dump in the peas
take a bite
This was good enough that I will be experimenting further! So please share your favorite versions and customizations so I have some ideas on what to try!
*the egg-roll is kind of a long story.