When I first started cooking, I looked for easy things to make. I obsessively watched Rachel Ray, trying to beat her at her 30 minute meals. Then I discovered the gracefulness of cooking, the art of it , the dance of it , the whole idea of focusing all your love in one place. You might think I am a freak but cooking has become a pleasure that I can afford to do endlessly without feeling the tiniest speck of guilt. This is of course as long as I don’t eat endlessly.I realized I was hooked when I made risotto for the first time.RI- SOT- TO.The word rolls off my tongue softly and gracefully like when Nabokov chanted the word LO- LI- TA, in his controversial but extremely brilliant book.At first I just heard about Risotto. People would say : “Oh it’s delicious but it’s so much work!” The first time I made it, I had no idea how it was supposed to taste. I started with the basic, Risotto a la Milanese.The yellow, saffrony, creamy rice came out perfect the first time. ( This never happens to me!)I felt like I was eating a pot of gold.So for all those people who tried to scare me into making instant rice, you are missing out on something in this world. Risotto only takes about 30 minutes(including prep time), but a meaningful 30 minutes where all you do is focus on this one beautiful masterpiece of golden porridge-like, pasta textured rice.This is your time with your Risotto. No answering phones, No checking emails and no distractions.So… The next time you feel stressed or overwhelmed with work. Two words , Risotto therapy!
The technique in risotto is to have one pot of stock on the stove on a simmer so that it stays hot and to cook your rice in another pot by adding one ladle of hot stock at a time to your rice. Then, stir, stir and stir some more. Homemade stock is the best but if you are not ready to put that much effort into it you can use cartons of stock too. Just try not to use those cubes of soup powder, they taste really bland and are usually infested with M.S.G.The only inconvenience with risotto is that is tastes better when it’s piping hot and just made. This is a bit more complicated for restaurants to make perfectly since it requires individual attention. This is one of those foods that taste just as great or even better when you make it.
So get some Arborio rice(the rice for risotto )and have some relaxing time with this creamy new friend.
Risotto A la Milanese Recipe

Written by franticfoodie

I am Keren Brown (note: Keren with 2 E's). I love living in Seattle, I think the weather here is fabulous and spend my days writing, organizing and planning food events. Read about Seattle food events, recipes or just immerse in the food obsession. Check out my other blog in the Seattle PI http://blog.seattlepi.nwsource.com/franticfoodie/

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