Risotto the Easy Way

I do love a good risotto. My Uncle Ron claims that I make the best risotto he has had. It's really amazing because I just put it together, added the right ingredients and wow it was pretty good. I don't know about the best, but I won't totally deny it either.

It was a cold wintery evening in the town of Golden BC. My uncle and cousin were in town to ski the gnarly pow-pow, his words, at WhiteTooth (now known as Kicking Horse Mountain Resort). I made a special meal, simple but 5 star, consisting of salmon risotto, maple butter glazed carrots and fresh baked bread. I think the bread was what really floored him, it is a great smell to arrive to after spending a day in knee deep powder. I spent some time on the meal, after all it was for some very special guests and I knew they would appreciate it. But really it was not nearly as difficult as I thought it would be. I had this impression that risotto was a complicated and delicate dish to prepare and that really only the best of chefs can make it right. What I discovered is that it isn't really all that complicated, it only takes a bit of patience and well it does take a certain finesse to create a "best" risotto. I have had restaurant risotto that was not all that; I think the key is serving it right after it is made.

If you don't have the patience for stirring in the stock ladle by ladle over a hot stove then I have a quick version of risotto just for you. I will tell you that it won't produce a "best" risotto but it will be very edible, actually quite tasty and creamy as it should be. Tonight I made artichoke heart and mushroom risotto. I added lentils for a bit of protein as well as the lovely texture and starchiness they bring into a dish. Here are the simple directions.

2 tbsp olive oil

1/2 cup onion, diced

2 stalks of celery, sliced thin

4 brown mushrooms, sliced

1 clove garlic, crushed

1 tsp basil

1/2 tsp thyme

1 cup arborio rice

1/2 cup red lentils

3 cups water

1/2 tsp salt

4 artichoke hearts, chopped

2 tbsp butter

Saute onions and celery in olive oil on medium low heat for 5 minutes. Add mushrooms basil, thyme and garlic to the pot and cook for 1 more minute. Stir rice and lentils in until coated with oil and then add water. Bring to a boil, turn down to simmer and cover for 20 minutes. Stir in salt, butter and artichoke hearts and cook for a few more minutes. Serve it right away. You can also stir in some freshly grated Parmesan cheese; I didn't have any and my risotto was still nice and creamy.

Enjoy this meal with some very lightly steamed broccolini or other green veggie. Have it with a small piece of salmon as well if you feel the need for a bit more protein. You may need that extra protein if you were out shredding the gnar-gnar today (in the words of uncle Ron).