Easy Risotto

An easy cheesy risotto...still takes at least 20 minutes...but no prep work really.  No muss, no fuss...just time and attention.

I made it to go under some Osso Buco For Two... and I didn't want to go into all the extra work required for the Three Cheese Risotto I generally make.

Frankly, underneath that awesome Osso Buco, the Easy Risotto was just fine.  Risotto is a cooking method, not a type of rice.  You use an Arborio Rice, or other round, short grain rice, because it has a really high starch content that makes the creaminess of the dish...without a drop of cream!  Generally, it is served as a stand-alone dish...but with Osso Buco, you put it in the serving bowl, place the braised shank on top of it, and ladle the broth and vegetables over the entire thing.  It's pretty delicious!

So, here's how I did made it tonight.

EASY RISOTTO

Ingredients:

2 - 3 tablespoons olive oil
1 1/2 cup Arborio rice
3-4 cups stock (beef or chicken - I used beef tonight) - hot
1 cup of water - hot
Grated Parmesan, Asiago, and Romano cheeses - about a small handful of each

Method:

Prepare yourself to be at the stove for 20 straight minutes.
Have all of your ingredients together and at hand.
Using a heavy, straight-sided sauce pan, heat olive oil over medium high heat.
Add rice and stir for about 2 minutes, until all rice grains are coated.
Keep heat at a medium high temperature, and stir constantly.
Add 1 cup of broth.
Bring back to a steady boil, stirring constantly.
Stir until it is almost completely absorbed.
Add another cup of broth.
Bring back to a steady boil, stirring constantly,

At the 8 minute mark

Stir until almost completely absorbed.
Add 1/2 cup of water.
Stir until almost completely absorbed.
Repeat process...it should be nice and creamy at the 20 minute mark and all of your liquids are likely used up.  If you need more - just add more water, or broth if you have it.

At about 12 minute mark

Remove from heat when it reaches a creamy state and the grains of rice are soft to the tooth.
Add the three kinds of cheeses (or any one of them if you don't want a variety of cheeses....Parmesan or Asiago are my favorites) and stir briskly until completely melted.

You can add butter at this point if you desire.  I didn't do so today.  If you do, cut the butter into small pieces so it melts rapidly.

Serve immediately.

This is so delicious, it is absolutely worth the time standing at the stove!

Bon Appetit, Y'all!!!