I absolutely LOVE a good risotto. If you follow my easy steps, you will never be disappointed, guaranteed.
I’ve been served many a risotto from awful to mediocre, at best. The problem is that people try to par-make it, park it, then finish it. I’ve never had success with it. Although it is truly quite simple to make, once you start, you are committed for 20-25 minutes. You cannot walk away. That’s the hardest part about making risotto, honest! You just have to stay put in front of that stove, stirring constantly for those 20 minutes, and you will be rightly rewarded.
Once you get the hang of this basic recipe, change it up. Change the broth, change the veggies, adjust the herbs, and you will have a completely different risotto, much to your satisfaction. Oh, there’s even a black rice that acts very much like risotto. When you cook it up, it turns more of a purple-like hue.
Oh, and don’t forget to make a double batch, as I have a classic follow-up to risotto. Adding a couple of ingredients to your risotto, forming balls, frying them, and serving with your favorite gravy (Italian tomato sauce), and you will be a hit. Make them bite-size or the size of a golf-ball. I’ve even seen them as large as a baseball, but honestly, I think they become gummy and not as appealing as the smaller ones. Serve with the gravy as a dipping sauce, and you’ll be the hit of any dinner party.