I didn’t eat a lot of risotto before I came here because even though I knew I liked it, I didn’t know how to make it and at restaurants I always conceptualized it as weirdly mushy rice that would always come second to pasta. But I love it. I’ve made it a few times this semester in large groups but today I made it with just one other person for dinner.
First we roasted garlic and baked salmon with asparagus, olive oil, salt, and pepper. While that was cooking, we softened some chopped shallots in melted butter. Then we added sliced champignon mushrooms and arborio rice and cooked it for a few minutes until the rice was transparent. We added white wine and chicken stock half a cup at a time and let it absorb while constantly stirring for a little over half an hour. Finally, we added the asparagus, salmon, more butter, parmesan, lemon zest, and chives. We chopped it with more chives and parmesan.