Sorry about the lack of updates for the past couple of weeks. I've been back to work full time so the content may be coming out at a slower stream for the next couple to few months. Nonetheless, here is a simple and tasty fall recipe. If you're new to making risotto it's fairly simple once you get the hang of it. You're basically just cooking risotto rice slowly in stock until it's cooked, which normally takes around 17-20 min. No, you cannot use any kind of rice. The most common rice used for risotto is arborio, which is widely in supermarkets around the country. Like pasta, you can add whatever the heck you want to your risotto. Once you get the hang of it, the options are endless! There's something fun about cooking it too, from sweating off the shallots and garlic, adding the rice and toasting it, then deglassing the pan with white wine and getting all those beautiful aromas...ahhh it's fantastic! Mushrooms...man I wish I had the money for some ...
Eating out adds up. Let's change that!