I love risotto.
Ever since I learned how to make it I crave it, especially in the winter. It is more comfort food for me than mac and cheese ever was. The great thing about risotto is it makes a big batch of food, is very simple, it's peaceful to make and looks damn impressive. Plus, you can add almost any flavor or additions to it and make a completely new meal. I've made rosemary versions, saffron, asparagus, mushroom etc.
Oh, and did I mention it' pretty low fat??? Shocking, I know!
I make mine in the most basic way: onions, broth, wine, salt and rice. That's pretty much it. And most of these you should have on hand so it's as good a meal to throw together as it is to make for company.
Here's how it goes:
1 large onion – chopped (garlic optional)
4 Tbl Olive Oil (approximately)
½ cup white wine
2 Cups Arborio rice
6 – 8 cups veggie stock
Pour stock in separate pot to warm
In large saucepan (6 quart with deep sides, ideally) sauté onions in olive oil, about 4 tablespoons, over medium heat until soft. Can also sauté garlic in there if you choose. If you are adding a woody herb like rosemary, you can add it now.
Add rice and sauté about 10 minutes, until there is just a white dot in the center. Add the white wine and stir until absorbed. Stir in stock in ½ cup increments not adding more until absorbed. Keep adding stock until rice is soft all the way through and cannot absorb any more – usually about 30 to 40 minutes and about 8 cups of stock. Add salt to taste.
When the risotto is done absorbing the stock, you can in things like butter squash puree, steamed or roasted veggies, mushrooms or soft herbs such as sage. Really anything you like will go well with this.
For the two of us, this meal makes a great dinner with salad on the side and then travels and reheats for work lunches beautifully.
Image via The Vegan Foodie