I am terrified of making risotto. It seems so intense. And it’s hit or miss–once you ruin it, forget to stir even for a minute, its ruined. Of course, I only know this from watching Top Chef. My friend Paul decided to go for it, and sent me a step by step recap as he was cooking. I am going to repost it for you!! In case you want to picture this whole thing going down in real time, this is what he looks like:
(He is the one on the right, Ryan is on the left! Yes, Im pretty sure he cooks in a speedo too–those swimmers are a different type of people)
“So after having amazing risotto at a friends house on 5 different occasions I decided it was time to give it a shot. No particular reason for the recipe I chose, just googled risotto and boom!
Just for fun I added one portabella mushroom cap. It came out really well for the first attempt. I can’t wait to try one with shrimp or pumpkin or other seasonal specialities. Here are the photogs. Enjoy and good luck if you ever attempt!”
The ingredients he used:
1/2 cups water
2 cups milk
2 tablespoons butter
1 cup minced onion
1 clove garlic, minced
3/4 cup uncooked Arborio rice
3 tablespoons white wine
1 medium tomato
1 1/3 cups fresh corn kernels
1/2 cup grated Parmesan cheese
1/2 cup fresh basil leaves
1/2 teaspoon salt
ground black pepper to taste
1 portabello mushroom
And the step by step pictures:
And the finished product, paired with chicken and a salad!
Looks good right?? Maybe I will overcome my fear yet!
And, just because I have to get this off my chest, I had my first Peep EVER today:
And it was followed by 4 more. Because 5 peeps are a serving size, so it seems only right!
Do you like Peeps?
Have you ever made risotto? Did you find it easy/difficult/totally worth it??