Risotto is one of those dishes that seems much more difficult to make than it really is. It doesn't take long to make and it isn't tricky. The catch is that you do need to be nearby, adding stock or water ever 5 minutes or so, while it is cooking. My solution to being stuck in the kitchen for 20-30 minutes while something is simmering away on the stove is to pour myself a nice big glass of wine and watch the magic happen. The result of this cooking style and this particular variety of rice is a thick, creamy dish that warms you up to the core. Perfect for the winter months. To make this risotto even more fun, I added sage and roasted sweet potatoes. This would make a great vegetarian dinner or lunch and I served it as a side dish with a roast chicken.
1 large sweet potato
fresh sage (12-16 leaves or so)
1 medium onion
3 cloves garlic
1 cup Arborio Rice
1/2 cup white wine (room temperature)
4 cups chicken or vegetable stock (or water)
1/4 cup grate Parmesan cheese
salt and pepper
2. Heat the stock (or water) in a pot on the stove to a low simmer. You want the stock to be hot while you are adding it to the risotto.
3. Finely dice the onion and garlic. Heat 2 Tbs. oil over medium-high heat and sauté the onions and garlic with 6-8 sage leaves and a sprinkle of salt and pepper for 3-4 minutes.
One Year Ago: Lemon Artichoke Pasta
Two Years Ago: Cinnamon Chocolate Almond Granola (say that three times fast)
Three Years Ago: Stuffed Cabbage