Risotto

This slow-cooked Italian rice dish makes a hearty main meal. It does require attention, but the creamy result is well worth it. Arborio Rice can be found at most specialty food stores, co ops (in the bulk section) or even large, well stocked supermarkets. Don’t substitute. Arborio rice absorbs more water than regular rice.

A variety of goat cheeses can be added at the end of the cooking process.

The rice:

Melt

3 Tablespoons olive oil in a heavy 4 quart sauce pan

Add one small onion minced, a clove or two of minced garlic, stir until butter is aromatic, Then add 2 cups Arborio rice. Stir to coat the rice with oil, then begin adding liquid. A half a cup at a time, stirring until the liquid is absorbed before adding more. Ultimately you’ll want about 6 cups broth

When rice becomes tender, but is still absorbing liquid, add

½ cup white wine,

2 oz crumbled goat cheese

2 Tablespoons butter

Stir for an additional 10 minutes or so to blend flavors and finish the cooking process.

The entire cooking process takes about 30 minutes. At various points in the process, you can add other flavors to the pot. Such as:

1 cup porcini mushrooms, soaked in hot water for 20 minutes (use the soaking water, strained, as part of your broth) Add the porcinis between the onions and the rice.

During the last ten minutes of cooking, try a couple coups of any of the following ingredients, or combinations thereof:

Cooked winter squash

Diced aspargus

Diced ham or bacon

Fresh or frozen green peas

Diced smoked salmon

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