Hello everyone. My name is Samantha, and I have a Risotto Weakness (or should it be addiction? Undying love for? Inclination to always seek out…? BFF-hood with?)
I confess: I have made risotto many-a-times and have yet (yet!) to put any of them upon the pages of this little blog here. I am ashamed.
I have pondered life over a bowl of Risotto al Barolo with crumbled brown sausage (it was gasp-worthy, I promise) as well as a classic risotto with white wine and butter. My mother’s risotto with roast lamb is, truly, swoon-worthy, but finally, FINALLY, I am here to provide you with a solidly good risotto recipe. One that I’ve tweaked a bit and will continue to tweak due to this weakness/addiction/undying love for issue of mine when it comes to risotto. But, I promise, it is a good recipe.
I borrowed this from Fresh 365 Online which is a lovely, sunshine-y, seasonal-inspired site of delicious vegetarian-inclined dishes (the authors of which, of course, got it from Gourmet). And while this Leek and Cauliflower Risotto was very, very good, I propose replacing a half-cup stock with ½ cup white wine in addition to a smattering of more veggies…asparagus? Mushrooms? The options are endless, but that’s what’s so great about this little gem. It's not only good as-is, but would be good with whatever tweaks fit your fancy. It is quite the platform to jump off into adventurous risotto journeys with.
January 2011 has already been an awesome the kick-start for the rest of the year, and I hope your month has been the same. If not, at the very least, this risotto could edge things along a bit.