catnip and coffee

I’ve always wanted to try making risotto, but it sounds so intimidating doesn’t it? Well when I saw this version of it on Pioneer Woman Cooks I couldn’t help but think it was actually doable. I pretty much followed her recipe to the letter. My only changes were to run the onions and garlic in the food processor - I didn’t want chunks. I also discovered grating real parmigiano reggiano will only make your knuckles bleed - take my advice and run that through the processor too!

Apparently, the most important thing about making risotto is: you must stand at the stove and stir stir stir, every few minutes. For about 40 minutes. So if you want a make it and walk away recipe, stay away from this. BUT if you want a truly glorious food experience, go, try it right now! It is so worth the effort.

Oh and by the way, it was great this morning too, when I ate it cold for breakfast!