Oh, risotto.

23 Feb
When I lived in Milan, Italy for a semester, I was studying fashion.  And although I was not fully aware of it, I was studying food too.   I remember strolling down the streets reading every menu I’d walk by and wanting to stop in every fresh market we stumbled upon.
One of the really fun things that I was able to participate in was cooking classes at the school I attended, NABA Nuova Accademia Di Bella Arti,  the New School of Art.  I think the classes took place every Wednesday and we were the first group of students that were able to take these classes.  I can’t tell you how much I looked forward to those lessons.  I should have recognized my love for food right then and there!
The women who taught these classes were very knowledgeable and taught us how to make great things, like risotto.
In this photo we were actually just about to make risotto. And every now and then they let us do some chopping, slicing, mixing.  But what we loved best?  Eating!
If you have never had risotto, it takes a lot of time, patience and love.   The rice needs to slowly cook to become creamy and break down.
And every now and then they let us do some chopping, slicing, mixing.  But what we loved best?  Eating!
So the other week I’m flipping through a Rachael Ray magazine when I see a recipe for risotto and realize that I’ve never made risotto since I’ve gained my awesome risotto skills!  And it isn’t like I’ve just returned folks,  this was 3 years ago.
What does a girl do?  Make some of course!
Lemon-Artichoke Risotto (recipe compliments of Rach herself)

You will need:
•2 cups chicken broth
•4 TBS butter
•1 onion
•2 cups arborio rice
• 1 1/4 cups drained artichoke hearts
•Grated peel of 1 lemon, 2  tsp lemon juice
•2/3 cup parmesan cheese (or a handful)
•A shake of parsley
•1/3 cup walnuts, chopped and toasted
1.) Begin by melting 2 TBS butter in a saucepan and add onion until they are softened.

2.) Meanwhile, bring the water and chicken broth to a boil.  I chose to use bullion cubes instead of chicken broth because that was what I had on hand.  If you decide to also do this, just use 1 cube per cup of water.  So I used 2 cubes with 2 cups of water and 4 additional cups of water.

3.) Once onions are softened, add rice and stir until rice is toasted.

Can I pause for a minute to tell you how much I love that arborio rice comes packed tight like this?  I know, it sounds weird but I love how it’s hard as a rock and then you cut into the bag and the rice becomes all loose and ready to cook!

Nice and toasty :)
4.) Now here comes the slightly tricky part.  Risotto is all about patience and allowing the rice to break down and become creamy.  Add 1 cup of the broth mixture and bring to a simmer while constantly stirring and liquid is absorbed.  Keep the risotto simmering low and continue to add a small amount of liquid at a time until it absorbs.  You will know when to add more as the liquid absorbs.  Don’t stop stirring!

5.) Towards the end of the cooking, add artichoke, lemon peel, lemon juice, walnuts and remaining butter.

Oh glorious, creamy risotto.
Now plate your risotto to make it extra yummy.
On a plate that says yum.
Was it made by Italian women in an Italian kitchen in Italy good? Well, no.  But it was made by an Italian girl with a lot of love and patience and that’s good enough for me :)
I would also like to suggest you check out two bloggers and friends that I know outside of the blogosphere :)
Laura of Sugar Shock! and Krissy of Dainty Chef.
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12 Responses to “Oh, risotto.”

  1. This Italian Family February 23, 2011 at 12:36 pm #

    First of all… Milan, Italy studying fashion?? Ah-mazing! And the food… oh so jealous! I can’t even begin to imagine all the incredible things you saw and ate and learned!

    Second, this is awful since my husband’s family is Italian, but I’ve never made risotto. Ever. You see… we used to watch Hell’s Kitchen and Gordon Ramsey would always scream at people about how terrible their risotto was. So I’m a little terrified to even try, haha! I need to get past this fear and just try it, though! Yours looks super delish!

    • allieatfood February 23, 2011 at 1:04 pm #

      So funny someone said that to me about Gordon Ramsey! I promise its not that hard, it just takes a little patience.

  2. cleaneatingchelsey February 23, 2011 at 12:56 pm #

    That looks amazing! And I’m super jealous of your time spent in Italy!

    • allieatfood February 23, 2011 at 1:07 pm #

      Thanks chelsey! I actually kept an online journal that Ill have to repost.

  3. kristy @ ksayerphotography February 23, 2011 at 3:25 pm #

    You lived in Milan?! My goodness, you are so lucky! What an experience!
    Your risotto looks really good and I LOVE that plate!

  4. Krissy February 23, 2011 at 6:10 pm #

    Thanks for the shoutout Allie! I have yet to try some risotto, I studied in Italy also and learned to make gnocchi. So fun!

  5. Cara Craves... February 23, 2011 at 7:20 pm #

    You look like a risotto pro!
    It looks beautiful!

  6. Julie February 23, 2011 at 7:36 pm #

    Aw I can’t believe you have a picture of those ladies! That was seriously my favorite of the food classes…I wish we were back there right now!

  7. shoshana February 24, 2011 at 4:43 pm #

    Yum I love a good risotto recipe! It looks so easy to make… I’ll have to try this and let you know how it turns out ;)

  8. Euniece@innerpeacehealthytreats&runningfeet February 26, 2011 at 2:56 pm #

    omg the risotto looks so delicious and creamy! & where is the plate from?!?! its soo adorable!

  9. isabel marant sneakers August 7, 2013 at 1:18 pm #

    What’s up, is it rite to simply study from textbooks not to pay a visit internet for most recent updates, what you say guys?

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