Instant Pot Double Pea Risotto

May 6, 2019 Sarah Hornung

I've come to love risotto and to think of it as an easy, one-pot -- OK, technically two -- weeknight dinner. I'm not entirely sure how this happened and I know that many will disagree with me. But hear me out, yes, it's more labor intensive than salad, but there is a similarity for me. Lots of chopping to start and a concern that quantities come together correctly. As Julia Sherman said, "For a dish to be a legitimate salad, the total must be greater than the sum of its parts. Meaning, by virtue of presenting an intentional group of disparate ingredients together (yes, most often in the presence of some unifying dressing), they should create a new and unique flavor/texture experience, one that re-frames and enhances the ingredients themselves." I would argue, the same principle is true for a risotto.

Asparagus Risotto

April 3, 2019 Sarah Hornung

Tried out some of Bon Appetite's Best Risotto recommendations last night with two glorious clumps of asparagus.

Fresh Herb Risotto

July 14, 2017 Sarah Hornung

My usual salad eating has been a bit limited the past week because I had to have two wisdom teeth out. Yeah. Not particularly fun. So I did what any normal salad loving person would do: I made a risotto that's as salad-like as possible. Also, risotto is really the perfect thing to cook when you are stuck at home and slightly loopy because gentle, mindless stirring and slightly loopy go extremely well together.

I have made one small change to this recipe, it's an extremely minor one, once the risotto is almost done, when I'm at the point where I'm adding the minced herbs and the last ladleful of stock, I briefly add that last ladleful first to my blender and blitz it for 10-15 seconds as to unstick all of the bits of herbs that have stuck to the sides of the blender. It's a minor, minor change, it's probably just a symptom of me hating to waste fresh herbs and vegetables.