Mushroom Risotto

Add hot broth and stir until absorbed. And repeat. And repeat.

I bought a box of arborio rice a few years ago at a specialty food shop. I wanted to try making risotto, but never got around to it. Until last night. To begin, I selected a recipe from Food Network. I looked over a few and decided to go with one from Emeril.  It seemed easy enough (and was rated as such) so I gave it a shot. It turned out great!

Instead of writing out the long recipe I carried my laptop to the kitchen and placed it on the counter.  What an easy way to cook! I could refer to the recipe without printing it out or writing it onto an index card – who wants to waste all that time if it doesn’t work?

Finished Risotto with shaved parmasean cheese on top.

The recipe called for a few things that I didn’t have on hand, but I improvised.  I used dried thyme instead of fresh, and skipped the fresh parsley entirely. Emeril also suggested using some proccuito as a garnish.  I didn’t have any on hand so I cut some very thin julienne strips of ham to sprinkle on top.  I served some steamed broccoli on the side to complete the meal.

I am pleased with how well it turned out. Risotto seems to be a dish a lot of cooks have trouble with, but if you follow the directions it is really easy to make.  If you’ve never made risotto before, try it, you will like it!

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