I was so sure there was too much food at my house this week, that I’d never make my way through all of it. But not so. I made (and ate) all of this, with the addition of kale pesto risotto. I know risotto is something you’re probably scared of and you think it’s a labor intensive ordeal that will make your arms sore. It’s not. You can make it in less than 30 minutes and barely stir it at all. I’m serious! Here’s how to make four generous servings.
Please note: your risotto should look slightly more loose and creamy than the photo below. I made this risotto for my dinner, not for a photoshoot! So what you see here was shot after I was done enjoying my bowl of piping hot risotto, meaning what was left in the pot look slightly past its peak and that’s okay. I guess I could have reheated it with a little extra stock, but I didn’t- c’est la vie!
1 1/2 cups arborio rice
somewhere in the ballpark of 1/2 cup diced allium (for me: two small shallots)
1 cup dry white wine
about a quart of homemade stock- I like to have a little extra on hand just in case
something creamy- splash of actual cream, big heap of snowy grated parm, or a couple pats more butter
1. Let your stock come to room temp.
2. Combine 4 cups stock and rice in a large bowl of measuring cup and stir it a little. Let it sit for 5-10 minutes. Set aside one cup stock.
3. Meanwhile heat a 4 to 6 quart dutch oven over medium and sweat your alliums in the 2T butter with a very large pinch of salt until they’re soft. Pour in wine and bring to a boil for two or three minutes- until it’s visibly reducing.
4. Turn the heat up to high as you add the rice with 3 cups stock. Once it’s simmering, stir it once, turn it alllll the way down and let it sit totally undisturbed for 10 minutes. Give it one more stir and cook for another 8 minutes with the lid on.
5. Add your remaining cup of stock and stir until risotto looks creamy, about 2 minutes. Add your fat of choice, seasoning if using and salt to taste. Serve immediately with extra cheese, herbs, or toasted pine nuts.
*I used one cup homemade kale pesto, but use what you have or like! Be careful not to add too much fat or add fat too early or your risotto will break.