This one's from the wonderful chefs in the
Horvath household. I love it. I keep trying new risotto recipes (butternut squash and prosciutto risotto! risotto with spring vegetables!) and always come back to this one. I do admit it's ruined me for new risottos because of its simplicity. There's none of that standing over a steaming pot stirring for 20-40 minutes (Ina
Garten romanticizes this labor by pairing it with a glass of wine, but after trying this with a toddler, it's just not worth it to me). It's simple and uses only ingredients you probably already have on hand. I have made it with a varying combination of cheese:
Peccorino Romano,
Peccorino Romano and Parmesan, Parmesan, Romano, Romano and Parmesan, etc. Any of those delicious hard Italian cheeses seem to work, adjusting the salt amount accordingly (if any-- I find
Peccorino provides enough salt).
Serves 4
Ingredients
3 c water
1 c
arborio rice
4 tbsp butter (1/2 stick)
1 chicken bouillon cube
1/2-2/3 c grated Romano
salt to taste
1. Bring water to boil in medium saucepan and add butter, bouillon and rice. Cover and turn heat to low and simmer 20 minutes.
2. Uncover and turn heat to med, stirring until rice is
goopy but not wet, about 5 minutes. You must be stirring constantly.
3. Add Romano and salt to taste and stir until combined. Serve warm and enjoy!
