I love risotto. What’s not to like? Most recipes call for butter, olive oil, lots of cheese, and more butter. But alas, times have changed. Or rather, the amount of fat I can tolerate has changed (thanks to a void where my gallbladder once was).
But did you know that even without butter, oil and cheese risotto is still creamy? It’s a miracle, really.
So now when it’s raining like mad outside and I’m craving something starchy and gooey, I make mushroom risotto (but of course it could be peas or asparagus or a combination of whatever you have available). I “saute” some shiitake mushrooms in a little chicken broth, maybe with a splash of dry vermouth (as Jamie Oliver recommends), then throw in some arborio rice and stir it around. If I’m feeling patient, I have a pot of heated stock ready to ladle in and massage into the rice. But honestly, I usually just throw the stock in and cook as you would normal rice. It still comes out deliciously creamy.

Image by Taking5