Risotto

I made risotto for the first time last night. I think I was avoiding it because it seems so trendy and over-done (and maybe difficult) for a simple dish like rice. Besides, I find most rice dishes boring.

Boy, was I wrong. It was wonderful, creamy, delicious, and not difficult at at all.

I followed the recipe on the back of the arborio rice package. It went something like this:

Heat 7 c chicken stock over medium heat.
Meanwhile dice 1 small onion and one clove of garlic. Saute over medium heat in about 2 Tbs of butter. Once softened, add 2 c of arborio rice and stir for a couple of min (do not brown rice). Add one ladle of stock at a time. Once the stock has been absorbed, add another. Stir frequently. The rice should take about 17-20 min to cook. Add a hand full of hard cheese (I used Romano).



We had our risotto with asparagus (I recommend Trader Joe's frozen asparagus spears. They are great for the winter when the fresh asparagus is expensive and woody) and bay scallops.

Mmmmm.