Risotto… one of my most-favorite comfort foods.

I couldn’t tell you when I first had a risotto. It certainly wasn’t something my mom cooked.  Pop wasn’t exactly crazy about rice to begin with and any rice in the house was probably Uncle Ben’s or Rice-A-Roni. Arborio – or any other risotto-style rice – just wasn’t something that was in the pantry. I doubt it was readily available in those culinary Dark Ages.

But I’ve made up for it. Risotto is a regular menu item at our house – and a quick search of this site shows 4 pages of recipe results. As I said – I’ve made up for it.

And I usually make up the recipes, as well.

Risotto is a great vehicle for cleaning out the refrigerator or freezer. Anything can go in – and around here, it usually does. Tonight was a combination of chicken, basil and mozzarella sausage, and langostino.  And it worked.

It worked so well, Nonna almost licked her plate clean!

Risotto

• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup arborio or other risotto rice
• 1 cup white wine
• 4 cups hot chicken broth
• 6 oz langostino
• 1 chicken breast, cut in chunks
• 6 oz sausage, cut in chunks
• 1 cup peas
• 1/2 container Boursin cheese
• 1 cup shredded parmesan cheese
• salt and pepper, to taste

Saute onion and garlic in a bit of olive oil and butter.  Add chicken and sausage and cook about half-way. Add rice and cook until translucent, stirring continually.  Add wine and cook until almost fully absorbed.

Begin to add broth by the ladle, stirring continually.  Continue adding ladles of broth as the last one is absorbed, until rice is just tender.

At this point, stir in langostino.  Add peas and heat through. Stir in cheeses.

Taste for seasoning and add salt and pepper, as desired.

Enjoy.

It’s quick and easy – and comforting. Add mushrooms, don’t use onions. Stir in some fresh parsley if you have it. Add chunks of leftover beef or pork.

Go for it and have fun!

Your tummy will thank you for it!