We spent this weekend tending to a sick family member and knew we wanted to make him something to have when he returns home from the hospital this week. Lasagna was the obvious choice, but we decided to whip up something a little more special in hopes of getting him excited to eat! And we're pretty sure this risotto will do the trick. It's simultaneously creamy but light all the while exuding Tuscan, Autumnal vibes. We may be biased, having always loved risotto, but this dish really was incredible. We'll definitely be serving it as a side at the first Thanksgiving we host!
This was actually our first attempt at making risotto due to a constant initmidation. Even the most acclaimed chef's reveal the dish to be a challenge. But have to say, we were pleasantly surprised with the outcome. Don't be scared! Couple things though - Ours definitely took longer than 17-18 minutes to become al dente. It was more like 30 minutes and we added almost all of the chicken broth (the recipe says you should have some left). We added a ton of salt throughout the process - as always the case, we didn't find what the recipe suggested to be enough. May be a sign that we need to cut down on salt, but we'll start next week (right??). We didn't add the pumpkin seeds as a garnish since we used them all on last week's recipe, but honestly the parmesan is all you need or want. Seriously, give this recipe a whirl - it's sooo worth it, we promise!
Served in bright white square bowls and garnished with freshly grated parmesan cheese.