Taking the plunge with risotto!

I have been cooking for years;  however, I have always feared cooking one thing...... risotto.  I think its the constant attention that it demands.  I am always trying to juggle multiple things in the kitchen at once so by default, I have always assumed I can't do it all.  I bought a box of Arborio rice about a month and a half ago, and each day when I open the pantry it stares at me.  Last night, I faced my fears!!!!

Serve 5- 6
Source: Miss J (sadly I memorized how to make risotto years ago but never actually made it)

12 oz Arborio Rice
4 cups heated stock (vegetable, chicken, or beef)
1 chopped onion
1/2 tbsp. butter
parmesan or other grated cheese
4 oz dry white wine
1/4 cup cream
1/8 cup pine nuts
1 tsp oregano
1 tsp rosemary 
Salt and pepper to taste
1/4 cup of sour cream

In a medium-sized saucepan (preferably a heavy-bottomed one), saute the onions in butter until golden. Add pine nuts and saute for several minutes until golden brown.  Stir in oregano and rosemary (diced up finely).  Add rice and stir until well-coated and translucent.

Add the wine and cook until evaporated.  Stir in 1 cup of hot stock and continually stir until evaporated.  When stock is fully absorbed, add another cup of hot stock and continue this process for approximately 20 minutes.  Sample risotto to make sure the rice is fully cooked.  Once you reach the desired consistency and texture,  stir in the sour cream and the Parmesan cheese.  Salt and pepper to taste.  Remove from heat and set aside for several minutes before serving.  Garnish with parsley if available.

I served the risotto with seared scallops and balsamic red peppers topped with feta.

Ratings:
Moe, 9 out of 10
Miss J, 9 out of 10

- Miss J