If you’ve ever watched an episode of Top Chef, you’ll realize that risotto has a bit of a reputation.

Any experienced cook knows the satisfaction and comfort that result from a perfectly creamy, yet ever-so-slightly al dente risotto, one that is neither too soupy nor excessively sticky and thick.

Nevertheless, it’s something that must be served and eaten immediately or it becomes a cold, globular mess of a dish.

And reason for Tom Colicchio and Padma Lakshmi to ask you to “pack your knives and go.”

While I’m far from a Top Chef, I’m here to tell you that risotto really isn’t that difficult. Granted, Mark is usually the one chopping, sautéing, and stirring while I’m blogging, guzzling wine, or overseeing his mad chef skills (which is precisely what we were doing Monday night), but I’m pretty sure I could make an acceptable—possibly even delicious—risotto without supervision. In fact, I think my sheer enthusiasm for stirring would make me a risotto-cooking prodigy!

I’m sure this risotto is far from perfect, but it is a delicious, warming, and satiating weeknight dinner—which is why I’m sharing it with you.

Porcini Mushroom Risotto

serves 4-6

Ingredients

• 4 cups chicken (or vegetable) broth
• 1 package dried porcini mushrooms
• 1-2 tbsp butter or olive oil
• 1 medium onion, diced
• 1 ½ cups Arborio rice
• ½ cup white wine (we used a Riesling because it’s all we had)
• salt and pepper, to taste
• ½ to ¼ grated Parmesan
• fresh chives, to garnish

Directions

1. In a saucepan, bring the stock to a boil over medium-high heat.
2. Add the dried mushrooms to the stock; remove the pan from the heat, setting aside until mushrooms are tender (30 minutes).
3. Remove the mushrooms and set aside.
4. Reheat the stock to a simmer, keeping warm over low heat.
5. In a large saucepan, melt butter or add olive oil.
6. Add the diced onion and mushrooms, sautéing for around 3 minutes until onions are tender.
7. Add the rice, stirring to coat with the butter/oil.
8. Add the wine, allowing to simmer for about 3 minutes until the wine has almost evaporated.
9. Add ½ cup of warm stock, stirring for about 2 minutes until almost completely absorbed.
10. Continue adding ½ cup of the warm stock, stirring and allowing each addition to be absorbed, for about 20-25 minutes. Rice should be tender (but not mushy) and the mixture very creamy.
11. Remove the pan from heat, adding salt, pepper, grated cheese, and fresh chives; serve immediately.

And since it’s What I Ate Wednesday, here’s a quick re-cap of my meals and snacks from today.

Breakfast: coconut Chobani with raw almonds and granola + the trusty mug of coffee

Morning Snack: a spotty-but-tasty banana

Lunch: leftover risotto (which didn’t reheat very well) 🙁

Afternoon snack: a cup of Celestial Seasonings wellness tea (which I only just realized is *sleepytime* tea, after I’ve been drinking it at work for 3 days–oops!)

Dinner: sweet potato gnocchi topped with brown butter/sage sauce + green beans

So, today was a little heavy on the carbs, but tomorrow is a new day. Which is why there will probably be some chocolate chip cookie dough ice cream post-dinner. Everything in moderation…including moderation. 🙂

Happy Hump Day!