Having lived close to Northern Italy, risotto is one of my staple cupboard items. Risotto is a lot like soup or stir-fry; at its base it is simple, and it is easy to add a number of vegetables depending on what you have on hand.


1 medium onion, chopped

1 Tbsp. olive oil

1 cup arborio rice (risotto)

1/4 cup dry white wine

3 cups chicken stock

1/3 cup grated hard cheese like Parmesan

1/2 cup frozen peas

Optional: chopped ham or bacon

In a medium pot, heat olive oil on medium heat and cook onion until translucent, about 5 minutes. Add risotto and toast the rice for a minute, stirring to avoid sticking. Add in white wine and cook for another minute. Add 2 1/2 cups chicken stock and bring to a simmer. Simmer on low, stirring occasionally until rice is cooked, adding remaining 1/2 cup stock as needed, about 20 minutes. Season with salt and pepper to taste. Remove from heat and stir in cheese and peas. Cover and allow cheese to melt and peas to warm through. Serve and top with ham or bacon if desired.

Fancy version (also takes longer): When risotto is cooked, add the cheese but omit the peas/ham/bacon. Spread hot risotto in a 9*13 in. pan and stir in a slightly beaten egg and 1/3 cup cheese like fontina or non-aged Asiago. Allow to cool until you can handle it. Dampen hands and form risotto into cakes 1 in. thick and 3 in. across. Beat an egg in a bowl and spread 1 cup of panko breadcrumbs onto a plate. Dip the cakes into the egg and then the breadcrumbs. Skillet fry over medium heat in a couple tablespoons heated olive oil until crisp and golden, about 4 minutes on each side. Or bake in the oven on a greased baking sheet at 350 degrees until crisp and golden, about 1/2 an hour.

Serve with green salad.
Serves 4-6.

No comments yet

Leave a Reply