Risotto: How To

Hey everyone, who isn't a fan of risotto? It's creamy, cheesy and so satisfying. However most stear clear of making it at home because they think it's so hard. When my mom needed a fast go to meal when we were kids it was often risotto. It's ready in 20 minutes and you do not need anything fancy....basically rice, cheese and stock. Most chefs add a splash of wine once the rice is toasted, it adds a nice acidic tone, but is so not necessary. Even better, if you have leftover risotto in the fridge you can make delicious Italian rice balls called arancini. In addition, risotto has so many variations. You can add a ladle full of tomato sauce before the stock, and have a rose type risotto. Want to sneak some veggies in to the kid's diet? Puree some spinach and add it the the rice before the additions of stock.In the fall, toss in some diced and roasted butternut squash; the possibilities are endless. Please play around with this Risotto inspiration and enjoy the results!



Risotto

Ingredients
4 cups chicken stock
1 ¾ cups Arborio rice
1 tbsp. of butter
1 tbsp. of olive oil
1 small onion- diced small
3 cloves of garlic- finely minced
1 ½ cups of chopped mushroom (optional)
1 ½ cups of grated parmesan cheese (but you can add a little more or less to taste)
Salt and Pepper to taste

Directions
1.In a saucepan heat together the butter and oil on medium high heat . Add the onion and garlic and sauté until golden.
2.Add the mushrooms and sauté for 3 or 4 minutes (optional)
3.Add all of the rice and toast for 1 or 2 minutes
4.Heat the chicken stock in another pot and add to the rice one ladle-full at a time;
allowing each addition to be fully absorbed into the rice. Therefore, every few minutes add another ladle full of stock.
5.All of the stock should be absorbed in about 20 minutes
6.Once the stock is absorbed and the risotto is creamy yet still el dente, then remove from the heat and add the cheese. Add one cup first, along with salt and pepper. Taste, and add more seasoning and cheese if you feel necessary.


Risotto with Crispy Panchetta and Sweet Peas


Ingredients
4 cups chicken stock
1 ¾ cups of Arborio rice
1 tbsp. of butter
1 tbsp. of olive oil
1 small onion- diced small
3 cloves of garlic- finely minced
1 cup of diced pancetta
1 cup of frozen peas



Directions
1. In a saucepan on medium high heat add 1tbsp. of oil and the diced pancetta and cook until lightly crisped and remove to drain on a plate with a paper towel.
2. Add the oil on medium high heat. Add the onion and garlic and sauté until golden.
3. Add all of the rice and toast for 1 or 2 minutes
4. Add ½ cup of white wine and allow to absorb (optional)
5. Heat the chicken stock in another pot and add to the rice one ladle-full at a time;
allowing each addition to be fully absorbed into the rice. Therefore, every few minutes add another ladle full of stock.
6. All of the stock should be absorbed in about 20 minutes
7. Once the stock is absorbed and the risotto is creamy yet still el dente, then remove from the heat and add the cheese. Add one cup first, along with salt and pepper.Taste and add more seasoning and cheese if you feel necessary.
8. Add a handful of frozen peas, and the cooked pancetta, and allow to heat through in the risotto