Risotto

A delicious and deceptively simple dish.  It is a little time consuming, but well worth it.

Recipe:  Risotto

Arborio Rice
Olive Oil
Vegetable or Chicken Stock
Fresh Grated Parmesan
Salt & Pepper

Put stock in a saucepan over low heat.  In a large sauté pan over medium high heat, add olive oil and and rice.  Use the package directions for amounts.  Toast the rice, stirring constantly, until it is slightly translucent, and all the rice has been coated with the oil.  Reduce the heat to medium-low, and add the stock to the rice with a cup or a ladle, one scoop at a time, making sure that the stock has been completely incorporated before adding the next.

Stir constantly, and continue adding stock until the rice is completely cooked and has a creamy texture.  This can take 30 - 40 minutes.  The package may say 20 minutes, but they are lying.

At this point, you can add fresh peas, sautéed mushrooms, asparagus, prosciutto, or anything else you fancy.  Fold in a cup or so of grated parmesan, and season to taste.