Has anyone ever noticed that after making risotto, it’s actually really difficult to eat it? Or is that just me? After chopping, sauteeing and especially the nonstop stirring, I could barely lift my fork to my mouth. But! I mustered the strength, because it’s just that good.
I love making risotto because it’s beautiful. It’s one of those dishes that first inspired me to start photographing what I was cooking. I’ve done Giada’s Mushroom Risotto with Peas before, and wanted to try a more elegant version. Of course, I added peas. Peas make everything better. So, this particular recipe was a new one, and it marked the first time I’ve ever used Marjoram. Exciting, right? The aromatics looked wonderful in the bottom of my pot.
And although risotto is time consuming, it’s a great opportunity to spend some alone time in the kitchen, stirring goop with one hand and drinking wine with the other. It’s the traditionalist within me that finds it comforting to be cooking away in the kitchen while the man is out on the couch in the living room, watching Reno 911. Or whatever he was watching.
So, making risotto never fails to make me feel like an accomplished home cook. I think it left the SO lukewarm, as does a lot of the “froo-froo” things I make, but I don’t mind much. There are definitely things I make for him, and things I make for me. This, I made for me.
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