This is probably my favorite recipe right now. I used to reserve ordering risotto to restaurants because the process of making it is so involved and takes too many pots. However, then I saw this recipe by America's Test Kitchen for Speedy Risotto. I made a few changes because I wanted it to taste like a version I had in a restaurant recently, but feel free to leave out the corn, tomatoes, and bacon for a different variation. I have also cut the butter and Parmesan down. It was too greasy. And I added a bit of white wine because that is what most risotto recipes call for.
They also suggest that you can add shredded chicken to this to make it a complete meal, but I like my chicken on the side. I usually grill chicken or pan saute it with a simple sauce. The risotto is so rich; it doesn't need competing flavors. I love eating it with a simple spinach salad or just on a bed or spinach. It is so good. I think it would be amazing with some scallops. :)
* 1 c. Arborio rice
* 3-1/2c. low-sodium chicken stock
* 1/4 c. white wine (or more chicken stock)
* 4 T. butter
* 1 onion, chopped fine
* 1-2 garlic cloves, minced
* 1/4 c. basil (or 1-2 tsp of dried) - I don't really like basil and so I cut this way back
* 2 tsp. lemon zest + 2 T. juice (I have made this without the zest and it is still good)
* 1 ounce Parmesan cheese, grated (1/2 c) - the original recipe calls for twice this, but I don't like it so cheesy. Also, I have used real Parmesan and the powdery green stuff and it both turns out.
* 1/2 white corn (I use frozen)
* 1 tomato, diced
* A few pieces of bacon, cooked and crumbled
1. Combine the rice, 2 cup broth, and 2 T. of butter in large bowl. Cover and microwave until most of the liquid is absorbed, about 15 minutes.
2. Meanwhile, melt 2 T. of butter over medium heat. Cook onion until soft. Stir in garlic and cook 30 seconds. Stir in hot rice mixture, corn, remaining broth, and white wine. Bring to simmer and cook until rice is tender, about 5-10 minutes.
3. Off heat, stir in basil, lemon, Parmesan, and tomatoes. Season with salt and pepper. Top with bacon.