Last night I made this risotto recipe. It was exceptionally easy and incredibly delicious.
Since I can never follow a recipe exactly, here are the details of my methods and modifications:
-I added a minced clove of garlic to the pan at the same time as the chopped onion. What is food without garlic?
-I added a pack of mixed wild mushrooms (probably about 4 ounces) to the pan at the same time as the red pepper. I wanted the extra richness of mushrooms. I also only used 1 red pepper because the other one that I had in the fridge got cooked the evening prior when I grilled dinner. Oops.
-I used Imagine brand No Chicken Broth instead of actual chicken juice.
-I got a cheap bottle of Sauvignon Blanc for the recipe and surprised myself by really enjoying a chilled glass as I cooked. I'm usually a full on Shiraz girl.
-I used 5 ounce container of spreadable chevre and the prescribed amount of grated parmigiano-reggiano for the cheeses
-I didn't add the turmeric. I might next time, just for the hint of color it would lend to the dish.
So, I've never made risotto before this, but I've eaten tons. I've been wanting to attempt one on my own for quite a while. I made this on a work night, which is impressive in and of itself. The prep is minor, just some chopping of the onion, pepper and garlic, it's the stirring of the broth into the rice that takes all of the time. I hovered over the stove with my laptop open on the counter, and a glass of wine nearby (losing a game of Scrabble to CPM, as usual). As I stirred the broth into the rice, I sampled, and it seemed flavorless. The magic happened when the cheeses and a bit of freshly ground sea salt were added at the end. It became a rich and creamy delight. I meant to prepare some vegetarian sausages to go along with this, but I honestly forgot about them while I was cooking. This would also be good with some oven roasted Ray's Seitan, which I would "serenade" in my magic recipe marinade.