Everybody needs a quick and satisfying, go-to risotto recipe that can be easily thrown together (much to the amazement of your grateful family) and plopped on a plate next to some pork chops or chicken breast or whatever you have in your freezer. Here’s mine. It’s not fancy, but boy is it good. Please don’t be intimidated by risotto. Better cooks than I will tell you it’s tricky and give all kinds of specific instructions, but honestly, this recipe will keep your fans happy and coming back for more. Use what you have. I happened to have a head of fennel and a leek (leftover from Thanksgiving) in my fridge. This recipe would work with onions instead of or in addition to leek, and you can give or take the fennel. I happen to love it, but if you don’t, leave it out, and you won’t miss it. Don’t leave out the love, though, and by that, I mean: be prepared to stand by and stir for the entire 25-30 minutes it takes to cook this creamy wonder of a rice dish. This recipe calls for about 1/2 bottle of white wine, so you might as well pour yourself a glass and sip while you stir, since you’ll be “stuck” with half a bottle to chill/store, otherwise. If you put in the work, this dish will love you right back. And again for lunch on Wednesday.
