Risotto

I first made risotto when I was living at home after law school, during my period of unemployment (or as I prefer to say I was "job shadowing" my dad). All the recipes said it would only take 20 min, but it ended up taking longer. I encourage you to make it, just give yourself enough time in case yours takes longer like mine. I like to add broccoli and chicken to mine, but you could spruce it up with just about anything.

Basic Risotto

Ingredients:
1 1/2 c arborio rice
1/2 onion, finely chopped (use as much or as little as you want)
1/2 c white wine
5-6 c chicken broth
Parmesan cheese

Directions:
1. Saute onion in pan (you can omit the butter and oil that recipes tell you to use during this step)
2. Add in the rice and let it toast in the pan for a couple minutes (don't burn)
3. Add white wine and let it evaporate (you can skip the white wine as well...I did last night since I didn't have any but it does add a nice flavor)
4. Add the chicken broth, or whatever liquid you choose, about one cup at a time, constantly stirring and letting the rice completely absorb it. I do this on medium or medium-high heat so that it is bubbling while cooking.
5. Continue to add the broth until rice is creamy and thick (take a bite to make sure rice is done). Give it at least 30 min, but I think it took me more like 40-45. Also, I used the full 6 cups of chicken broth last night.
6. Take off heat and add in parmesan cheese to your liking. Plate and top with desired toppings, or serve as a side dish.

Top with veggies (see broccoli below) and protein - we used rotisserie chicken to save time. You could also serve the risotto as a side dish. I will post a rice pudding recipe soon that you can use with your left over arborio rice!

Sauteed Broccoli

Ingredients:
Broccoli (duh) - cut into pieces or just buy it pre-cut
Garlic
Olive oil

Directions:
1. Add a small amount of olive oil to pan (or you could use cooking spray, but I think it helps to actually use the oil). Add a teaspoon or so of garlic to the olive oil.
2. Add broccoli to the pan and stir it around with garlic. Saute on medium heat until it starts to shrink and soften up a little bit (20-30 min maybe but you may like it less cooked than I do)
3. Top with salt and parmesan cheese.
Serve with risotto or pasta, or it is great by itself