I made the risotto. It hit the spot.

Delicious though it is, it kind of just looks like a white blob, so I didn’t take a picture of it.  I did, however, take a picture of the remains of the asiago cheese I used.

I used a variation on Alton Brown’s recipe. His contains asparagus and mushrooms and lemon, all of which are delicious, but I was in the mood for something a little more simple and classic. Here’s what I did:

Risotto

3 cups chicken stock
1/2 cup dry white wine
1 tbsp butter
1/2 cup onion, finely chopped
1 cup arborio or other short-grain rice (I used vialone nano because it’s what I found at Prairie Table)
1/2 cup freshly grated aged asiago cheese
1/8 tsp freshly grated nutmeg
salt and pepper

1. In a small saucepan with a lid, heat the chicken stock and wine until simmering. Maintain at a simmer.
2. Melt butter in a medium saucepan over medium heat.
3. Add onion and sauté for about five minutes or until translucent. Make sure it doesn’t brown.
4. Add rice and cook for an addition 3-5 minutes or until the rice grains are translucent around the edges. Again, make sure the rice and onion don’t brown.
5. Add about 1/3 of the simmering liquid; it should cover the rice. Reduce heat to low and stir frequently until all the liquid is absorbed.
6. Add about half the remaining liquid and repeat step 5.
7. Add all the remaining liquid and repeat step 5 (steps 5-7 should take about 30-40 minutes, total).
8. Stir in cheese, nutmeg, and salt and pepper to taste. The texture should be thick and creamy.

This is totally comfort food. It would serve 4-5 as a side dish, or 2-3 for larger helpings. Recipe can be doubled.

I like it.