rain? risotto!

last night at 2am i sat up straight in bed because i heard the sweet pitter patter of raindrops outside. okay, i lie, i woke up because i thought some wacko was trying to break into my apartment and steal my dishes but then i heard the rain and it was nice. turns out rain means a cold spell for southern california and though it was unexpected, it was a nice change. not only do i like chilly weather because i get to bust out my sweaters and scarves, but also because i get to make comfort food for myself.

and boy do i need comfort food. its been a week of reheated pizza, burritos and soggy samosas. its the friday before finals and i decided to treat myself to something good. something creamy, hearty, fulfilling. there are a few options when it comes to satisfying these specifications - a hot bowl of chili, buttery polenta with balsamic dressed vegetables but today, i opted for risotto.

a lot of people are scared of risotto, but often times there is reason to be. it can be insipid and texture-less, and does not hold up to the allure of other rice dishes like paella, biryani, and arroz con pollo. its often billed as a summer dish, especially the vegetarian type - but is too filling and heavy to be alluring on sunny crisp days. but i find if made correctly risotto can be perfect for the winter.

my favorite recipe for risotto has evolved over the years - its become less italian and more innovative, it's woodsy and just plain yummy.

asparagus and shiitake mushroom risotto
serves 2

ingredients

3 cups vegetable broth

1 12oz bottle hard apple cider (optional, you can substitute with more broth)

2 tablespoons butter

4 cloves garlic, oven-roasted and mashed

1 small finely chopped red onion

sea salt and freshly ground pepper to taste

1 cup arborio rice

5 medium sized dried shiitake mushrooms, soaked for half an hour in warm water, and chopped coarsely

1 medium sized bunch of asparagus, cut into 1 inch pieces

2 ounces grated cotija anejo cheese

1 tbsp milk

1/2 teaspoon nutmeg

1. combine broth and cider in a medium saucepan and boil, lower heat and keep warm.

2. melt butter and roasted garlic in another 2 qt saucepan over medium heat and add onion. sweat onions by adding a bit of salt to the pan and cook until translucent. add asparagus to the pan and toss for 2-3 minutes.

3. add dry arborio rice to the pan and toast over heat for 2-3 minutes. add a third of the reheated liquid to the pan and stir until the rice absorbs all the liquid. add a small amount of liquid to the pan and stir again until liquid is absorbed. repeat same step until rice is almost done.

4. add mushrooms, nutmeg and cotija cheese and stir in. add remaining liquid and keep stirring until rice is creamy. add milk and stir until mixed completely and add salt and pepper to taste.


pair this with a light wine, nothing too heavy. it's a one pot wonder that's sure to fill you up, so don't underestimate and make it as a side with any red meat or poultry. this is a meal on its own, and a damn good one for a frosty night like this one. i can't wait until dinnertime!