Risotto is one of those dishes that intimidates people, and I am not even really sure why. A few months back, I tried my hand at risotto by making The Pioneer Woman’s //sun-dried tomato risotto//, and it was FABULOUS. And it was amazingly NOT HARD.
I don’t know if you guys know me? Or if you’ve ever read this blog before? But obviously what I love most in this world is slutty food, food that is sinfully creamy and delicious and rich and amazing. Well, risotto is like, all of those things, so once I learned how to make it I needed to make it become a part of my life.
This was the second risotto I have ever made in my entire life, and I will tell you that it’s really flippin’ easy. I mean literally, the hardest part is getting all the ingredients ready. It is NOT HARD to stand at a stove and stir rice until stock is absorbed. It really is not.
So stop making excuses, and make some risotto. I highly recommend this one! You can find the original recipe //here//, and below are some notes about what I did slightly differently. I do have an idea or two about how I might make a different risotto with some of these methods, so stay tuned to see if that ever pans out. But this specific risotto is so rich and delicious, and it makes a GREAT office lunch! Make a batch on a Sunday night and you’re fed for several days!
? So the first thing I did differently was, after I blended the roasted tomatoes and the stock, I strained this mixture through a fine-mesh strainer into the saucepan. I mainly did this because I don’t have the best blender in the world, so in an effort to get rid of the seeds and un-blitzed tomato skins, I strained it so that it would be more of a stock.
? The other thing I did differently was I omitted the wine, and this is only because I don’t typically have dry white wine in my house, let alone only a little bit of it. I didn’t add any extra stock at this step or anything. But I can tell you it was plenty delicious without the wine.