The Ultimate Comfort Food

There’s nothing better than a risotto on a cold night. Contrary to popular belief, it’s not incredibly difficult nor fiddly to make, rather it requires patience and attention. This is not a bad thing in my opinion – at the end of a long day sometimes the best thing is coming home and pottering about the kitchen.

I find making risotto very soothing, especially the slow, rhythmic manner of stirring it requires. But even this is surpassed by the eating – risotto is versatile, delicious, and the ultimate comfort food.

I came across this recipe on Smitten Kitchen about a year ago, and it has quickly become my go-to recipe for risotto. I love the simplicity of this lemon risotto, but you can substitute the lemon for other ingredients. Another favourite combination of mine is roasted butternut pumpkin, feta cheese and thyme.

Photo: weheartit.com

Ingredients

• 6 cups canned low-salt chicken broth
  
• 3 1/2 tablespoons butter
  
• 1 1/2 tablespoons olive oil
  
• The white part of 1 leek, chopped
  
• 2 cups arborio rice or medium-grain white rice
  
• 1/4 cup dry white wine
  
• 2 tablespoons fresh lemon juice
  
• 4 teaspoons grated lemon peel
  
• Grated parmesan cheese
  

Method

Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add leek and saute until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Stir in remaining 2 tablespoons butter. Stir in lemon juice, and lemon peel. Season with parmesan cheese. Transfer to bowl and serve.

Adapted from this recipe at Smitten Kitchen.