Risotto is one of those simple, humble meals that can elevate a few good ingredients to mythical heights.\u00a0 It’s my definition of comfort food.\u00a0 Usually comfort food is heart-attack food, but not the No Meat Athlete kind!<\/p>\n
Risotto is made from a special rice grain (Arborio or Carnaroli) which is simmered in the cooking liquid long enough to release a lot of its starch.\u00a0 The result, when done right, is a creamy, chewy but just al dente<\/em> pasta-like rice, with a heavenly consistency somewhere well between mashed potatoes and soup.\u00a0 When done wrong and at one of these extremes or the other, it’s pretty much awful.\u00a0 But that doesn’t mean it’s hard to make; if you a follow a few simple directions and are willing to stand at the stove for 25 or 30 minutes, then it’s pretty easy to make a great risotto.<\/p>\n I know the picture isn’t the most appetizing thing in the world.\u00a0 Besides the fact that I need to get on Picasa to start brightening photos, this risotto just isn’t a looker.\u00a0 But the funny thing is, I think the fact that it tasted so great is the reason it looks just ok.\u00a0 Why?\u00a0 The vegetable stock!\u00a0 I used a brand called Kitchen Basics<\/a>, something I’ve seen before but never used.\u00a0 A little more expensive than the Swanson, but the color is much darker and the aroma reminded me of the great smell that comes out of barley steeping in water that eventually becomes beer.\u00a0 I believe that the dark color is a by-product of great taste, and that color is what makes the finished risotto look pretty dull.<\/p>\n When people make bad risotto, it’s usually for one of two reasons.\u00a0 Either they add the liquid to the rice all at once and make rice soup, or they stir the whole time and make ricey mashed potatoes.\u00a0 The trick is to add the liquid a little bit at a time and let it absorb, and to only do a lot of stirring at the beginning to start releasing the starch.\u00a0 Do those two things and it will be good.\u00a0 I’ll even slap the No Meat Athlete guarantee on that.<\/p>\n The ingredient list I used is similar to that from a recipe I found in a Vegetarian Times cookbook.\u00a0 But I didn’t like their cooking method, so I used my own.\u00a0 I’ve specified imported Arborio; if you can only find domestic it’s ok, but try to find imported at an Italian foods store for the best results.\u00a0 I know white rice isn’t the greatest carbohydrate you can have, so this isn’t an everyday meal, but it does use a lot of vegetables and some healthy fats. And if you’re exercising a lot then some simple carbs won’t kill you; in fact, if you eat them immediately post-workout, they’re the best!\u00a0 I did a little research and found out that there is such a thing as brown arborio rice though, and supposedly the finished product is a little chewier, better for more rustic, pumpkiny-type dishes.\u00a0 My guess is you’d have to order it online if you wanted to use it.<\/p>\n So here you go!\u00a0 I really encourage you to give it a try.\u00a0 A lot of people are intimidated by risotto, but it’s pretty easy, and if you make it for someone, they will love you forever (they’ll really love you if you stir in some butter at the end, but I can’t put my stamp on that one).\u00a0 And if you want to try something a little different, look for a butternut squash risotta recipe and prepare to be blown away.\u00a0 And I almost forgot: 4 cows out of 5.\u00a0 The butternut squash version with butter would be a “5”!<\/p>\nVegetarian Risotto Recipe<\/h3>\n