Risotto

Goth boy on the bus tried to stick air into the ticket machine, trying to score a free ride maybe. Bus driver caught him and tells him that he didn’t put a ticket in. Whatever do you mean, Goth boy inquires, of course he’s innocent. However, he fumbles through his wallet and pulls out another ticket. A proper one this time and only then is he allowed to ride. Poor goth boy. Obviously he needed to be somewhere else. He had a rose wrapped in plastic sticking out of his backpack. He sat right in front of me, so only from my point of view could you see the little plastic teddy bear clinging to it (awww), and notice that the rose was a fake.

A punkish looking girl with white blonde hair and a plaid jacket was playing with a white Macbook while she waited for the bus at the bus station. Some older guy hovered above her and would point things out on the screen. I’m not exactly sure if he was a friend or relation. When she got on my bus, she was by herself.

I usually walk home, even when it’s snowing. Tonight, I was at work slightly late, but wanted to catch the bus to go directly to the mall so I can pick up some fresh veggies to cook tonight. I thought about what to make on the ride home. Somewhere along the way, the decision to make stir-fried veggies and risotto was reached. I reached for a box of pre-seasoned risotto and read the ingredients. I figured it was probably a lot cheaper and healthier to make risotto from scratch. So I went to the bulk barn after the grocery store to pick up about a pound of arborio rice for about the same price as a dinky package of pre-seasoned risotto. When I got home, I decided to grill the veggies instead, so I pulled my Hamilton-Beach electric grill from out of storage.

I was particularly proud of myself because I’ve never made risotto from scratch before. However, I didn’t have to look up the recipe. I retained the knowledge on how to make risotto from watching cooking shows on the food network. So for dinner tonight, seasoned grilled vegetables (asparagus, yellow pepper, red onions and white mushrooms) and homemade vegan mushroom risotto.

I’m sure punk girl and goth boy are having much more exciting lives than I am, but at least I know how to cook.

Here’s the recipe:

1 cup of veggie chicken-flavoured broth
1/2 cup of arborio rice
4-5 small white mushrooms, chopped
2 tbsp of margarine (vegan)
3 cloves of garlic, chopped
1 tbsp of italian herbs

Start with a sauce pan, melt the margarine then add the chopped garlic. Cook that until margarine is melted and you can smell the garlic (don’t burn it). Add the arborio rice and mushrooms and coat completely, letting it heat up for about a minute or so while you’re stirring. Add the broth a little bit a time, stirring it in. Lower heat to a mild simmer and let it cook for 20 minutes or so. The broth will be absorbed and reduced. Check on it frequently to stir. You can add a little water if the rice needs to be softer. Serve it up with your grilled veggies on top or on the side.

2 thoughts on “Risotto

  1. I thought about doing that… found I didn’t have the time and patience, so I just checked up on it every few minutes or so to stir it up. What are the advantages of stirring in the broth slowly? I’ve read that’s the proper way of doing it.

  2. Yay for cooking!!

    I usually stir and add the stock slowly all the way through and don’t let it sit. I also add the mushrooms about half way through so they are still recognisable. Although if you use chestnut mushrooms you can add them at the beginning and they’ll still be rather firm as they hold their texture and shape really well.

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