Creamy Rice

Nothing warms a cold rainy day like a pot of creamy risotto! An added bonus is that the constant stirring is very soothing and theraputic. Better still-- share the pot of creamy rice with a friend. Rissotto is great as a stand alone dish or served with a vegtable side. It is also a great blank palatte, to which you can add any desired goody (i.e. peas, shitake mushrooms, truffels (the pig sniff'n kind) etc)

My recipe is essentially the recipe in Joy of Cooking but be sure to use Secret ingredient #1 and Secret Technique #2. And don't trust Joy when it says it only takes 30 minutes. It always takes me longer to stir and incorporate the stock to the desired creaminess. No problem waiting here though-- the wait is well worth it!

Creamy Parmesean Risotto

1) Heat olive oil in saute pan, add chopped onion. Saute until onion is soft

2) Add one cup of aborio rice, toast in the olive oil just to coat the grains of rice

3) Add 1/2 cup of dry white wine. Heat until you can see a cloudy center in the rice grain surrounded by translucent edges

4) SECRET INGREDIENT #1: Homemade Chicken stock. Add one cup of hot homemade chicken stock at a time. Allow rice to absorb the stock then add another.

5) SECRET #2: Constantly stir ( yes as a matter of fact you will be tethered to the stove)

6) Continue adding stock untill the rice is soft and creamy

7) add a cup of frozen peas

8) add one -2 cups parmesean cheese and slabs of butter.

Serve hot!

YUM!