Thursday, January 17, 2008


I have always been afraid to make risotto. I think the thought of constantly stirring something for 45 minutes was what intimidated me, but this did not take that long and it turned out great. It was EASY, I promise. I could have let it cook a little bit longer but it was still delicious. This is from serves one, so its one serving only.

Here are your Ingredients

the steps

I have made my own broth once before but I am far too lazy for that.

Here are your fats!

I had these pre cut from a previous recipe!

I am NOT affiliating myself with that Sandra Lee character but I say if you can get something prepackaged that helps you cook, do it!


Arborio Rice. You should be able to find this in any grocery store these days.

Vino, I didn't have vermouth but white wine works fine.


get your broth simmering, I just threw the whole can in there and ended up using most of it.

Saute your mushrooms and shallot. A recipe without garlic...I am not sure how I feel about that!

In goes the rice and we begin the fun!

You do not have to stand there and stir this CONSTANTLY, but keep it moving around every once in a while.

add the final ingredients and let it rest a couple of minutes.

This was creamy and delicious. Don't forget that sprinkle of cheese on the top! As I mentioned, I might have cooked it a tiny bit longer, but you don't want it to get gummy! Now that I know that I can make this I want to try some other flavor combos.

I want to thank you all again for all of the comments and the enthusiasm you all have about the blog. I am humbled that I can have the slightest effect on how you eat and I appreciate every comment you guys make.


  1. That looks SO good! I wish I could smell it through my compooter though!!

  2. Okay, I went to the store today thanks to this blog and other reasons.

    * I stood in the olive oil section for what felt like 20 minutes trying to figure out which to get -- Extra Virgin, Virgin, Pure Olive Oil, what?! I remember hearing or reading somewhere (maybe Lidia's Kitchen?) that you shouldn't use Extra Virgin in your cooking, but that was more for dipping and stuff. What's good for marinades? Can you advise?

    * I bought some whole wheat pasta (rotini, in fact) remembering that it's better for me than the white stuff.

    * I also bought butter at the recommendation of you and others to stop eating plastic and start dealing with real foods.

    Can't wait to share anything interesting I learn at my cooking classes -- they start next week! I wish I had contact info for my old roommate Deb; she graduated from the French Culinary Institute in New York a couple years ago. She could share a tip or two!

  3. Risotto is one of the four food groups in this house:
    1. wine
    2. pasta
    3. risotto
    4. dark chocolate

    I use canned broth too, but the greater expense of organic pays off in flavor. AND it's yummy to substitute wine for some of the broth.

    I love this blog!

  4. Hey! I like Giada DeLaurentis' recipes too :) I always watch Everyday Italian. The risotto you made looks just like hers, good job!

  5. Your risotto looks delicious. But can you believe that here you can't find risotto rice??
    Have a good night

  6. Hey pal, J1 has a pawsome recipe for a sun-dried tomato risotto that cooks in the oven. No stirring! I can get her to send it to you if you're interested. J x