Good Goo

Okay, so, risotto. I've always wondered, what's the appeal? A bowl of gooey rice studded with bits of this and that? Hmmm, I'm from Missouri.

Being a risotto skeptic (though not actually a Missourian), I had never eaten it before, never been tempted to try it in a restaurant as there were always yummier-sounding options on the menu and certainly never been tempted to make it at home, what with all the ladling and stirring described in the recipes.

Just goes to show how wrong I can be.

On a whim, I made risotto for the first time last night and it was not only laughably easy but quite, quite delicious as well. From the various recipes I read, it looked as if you just start with aromatics, rice and wine, and the rest is up to you. So, to the minced garlic and chopped onion that I sizzled in a heavy, large pot in a little olive oil and butter combo, I added a measure of my homemade duxelles before adding a cup of rice for a few minutes of cooking, then about half a cup of white wine.

When the wine was absorbed, I started ladling in the hot chicken stock by half cups until all five cups (to one small cup of rice!) were absorbed, stirring more or less continuously. It sounds far more tedious than it is - in a way, it's nicely contemplative - and it only took about 20 minutes. At the end, I added a big handful of freshly grated Parmesan cheese and, for just a minute or two, the frozen peas and chopped leftover chicken to warm the meat and gently cook the peas.

That's all there was to it! At the table, with the candles lit and the rest of the bottle of wine at his elbow, My Beloved and I added a bit more cheese to the goo in our bowls, marveling at the creamy texture and rich taste that just a few ingredients, patiently combined, can produce.