Thursday, June 06, 2013
I don't know what it is about risotto, but when I eat it, I feel like it's giving me a big old hug with each bite I take. It's warm, creamy, flavorful, cheesy and comforting. I like a good hug. Have you ever hugged someone and you get one of those stiff hugs back? Those are the worst. Risotto hugs are NOTHING like stiff hugs. But the thing I like most about risotto, is that you can make it as simple or as complicated as you want and it's always good. Risotto can be a homey meal or it can be a gourmet meal, just add some expensive pieces of seafood (think lobster) and viola...you're suddenly a top chef.
On this particular day I was inspired by Spring. I was craving a colorful, healthy risotto. Not that it's really that healthy, hell, it's got a ton of cheese in it, but anything with this much green makes it seem healthy and that's what I was going for.
You can find the core recipe HERE.
I didn't add fennel, because I couldn't find any that looked good. I did use the leeks and they gave it such a delicate onion flavor. I love onions, so I also added in some shallot for an extra layer of onion/garlic flavor. I think this is the first time I have ever used Mascarpone cheese before. And here's what I think of it. It tastes like glue. Don't act like you've never eaten glue before. We all have and it's time you just admit that you were indifferent to its flavor. It didn't suck, but it wasn't great either. That's how I feel about Mascarpone. It's thick as all get up. And it tastes more like glue than it does cheese. Italians. No wonder they cop such attitude. They've been eating glue their whole lives!
Try this risotto. It doesn't taste like glue. It tastes like a hug.
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