Yes! You Can Make Risotto! (And pssst, it's easy!)
I don't know why risotto gets a rap for being hard or time consuming. I find it neither. What it IS is a luxurious, inexpensive and versatile meal that--if you get the process down--will have you making it again and again, and impressing your most distinguished foodie friends in the process. For me, the best thing about risotto is it's another "clean out the fridge" recipe. Add whatever ingredients you'd like. The basic recipe is the same. In this case, we had leftover sauteed wild mushrooms in the fridge. Already cooked and seasoned, they made a super easy and delicious mushroom risotto, with half the work already done. But you can make it with just about any additions you'd like, be it sauteed asparagus, pancetta, shrimp, spinach, chicken, peas...there's really few limits. Whatever you decide to put in your risotto (and just plain parmesan risotto is an option too!), have about 1-2 cups of cooked ingredients, either warm or at room temp...
