This week’s motto: Life is too short not to indulge in delicious risotto. And wine. And crusty bread. And quality seestor time. Sigh. My heart is full. 🙂
For those that know me, I’m not a planner. Instead I’m more of a natural improvisor go-with-the-flow-er (that’s a technical term). I take forever to decide what to order at restaurants, I overpack for vacations because I never know what kind of clothes I’m going to need (because I have no specific plans in mind), and I crave spontaneity but never know what I want to do.
After planning a last minute trip to visit my sister (aka my best friend in the universe) in Chicago, I knew that I wanted to cook her something she might not normally treat herself to in exchange for hosting my crazy self for a shenanigans-filled weekend. That, of course, required a trip to the grocery store for staples – bread, cheese, and wine. Thanks for being a trooper, Anna, and being willing to try something new.
While risotto isn’t the quickest of dishes to prepare, this recipe definitely makes up for it in pure deliciousness. If you’re feeling especially decadent (life is too short not to “treat yo’ self” on a regular basis), feel free to saute a few shrimp and/or scallops to top your risotto. I favor a simple salt/pepper crust or lemon pepper crust on the seafood.
In a medium saucepan, melt the butter over medium heat. Add garlic and onion and stir until the union is transparent, about 5 minutes. Add rice and cook, stirring constantly, until it is well coated with butter, about 2 minutes. Add wine and simmer until all liquid is absorbed. Add 1/2 cup of chicken stock into rice mixture and simmer, stirring occasionally, until the broth is absorbed. Repeat, adding 1/2 cup of broth at a time, until the rice is cooked through, about 20 to 25 minutes total. While rice is cooking, saute panchetta in medium frying pan until browned; set aside on paper towels to absorb extra fat. Drain all but 1 teaspoon of fat and do not clean pan. Add spinach and peas and saute for 2-3 minutes, until spinach starts to wilt. When rice is finished, add spinach, peas, panchetta, and parmesan cheese to rice mixture and combine. Add salt and pepper to taste. Serve immediately, topping with additional parmesan if desired.Spring Vegetable Parmesan Risotto
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