From the wine to the special kind of rice required, risotto always seemed to imply complexity to me. And when you factor in the notion that mushrooms tend to be the star ingredient, well I just wasn’t sold. It wasn’t until I had my first taste of homemade risotto at my friend Aubrey’s house that I declared love.
I bought the Arborio rice over a month ago, and I had been dreaming up flavor combinations ever since. But I just couldn’t decide. Lemon sounded great, but a bit too spring for our snowy weather. Butternut seemed overdone. Cranberries, rosemary, orange? Pomegranate sounded interesting, but like I’d be spending more time cleaning up than enjoying my dish. Asparagus was out of season; four cheese wouldn’t due. And clearly fungus would not be making an appearance.
But peas would work. Simple, basic. An unsung vegetable hero in our house. Plus I wanted an easy attempt at my first hoorah.
I invited our friends Aubrey and Adam over and we got to work. Aubrey gave me the full risotto tutorial .We started by adding 1 1/2 tbsp of butter to the pan. Once the butter melted in went some onions and eventually 2 cups of Arborio rice. Once the rice had browned a bit, we slowly added 1/4 cup of white wine, followed by 1/2 cups of vegetable broth at a time, slowly working the broth into the rice and continuing until the rice was fluffy and ready for the peas and a hefty serving of parmesan cheese.
Although it was a little bit more labor intensive than my usual dinner, the results seemed to be worth the work. Plus it made for the perfect opportunity to chat with friends, sit around in our kitchen, and allow our boyfriends to drink a few more beers than usual on a Wednesday night.
What is your favorite risotto combination?