Holy shit. I just made a risotto so delicious that I had to call the Butcher home to eat some so that I would not eat it all. Here’s what it had in it–okra from the garden, a pepper from the garden (very mildy hot, very very mildly hot, yum), cherry tomatoes from the garden, basil from the garden, corn from the cupboard, and some fake shrimp scampi from Kroger. And rice, obviously.
It is so creamy and delicious. I would eat more but I’m stuffed.
Okay, I would eat more, but I wisely called the Butcher in for lunch so that I would not eat it all.
I’m never sure if I’m actually making risotto right. I just throw in the rice, add water, stir until it’s absorbed, add more water, and repeat until the rice is no longer crunchy and everything is kind of nestled in delicious creaminess.
And yet, it always goes well, and I have this impression that risotto is difficult to make and requires special rice.
So, I don’t know. I may just be making soggy rice.
But it’s yummy.