Leek and Sage Risotto

It's Special and Easy and Perfect for the Holidays

I can’t wrap my head around people thinking risotto is hard. It’s not hard. Hard and time consuming are 2 different things. Does risotto take time? Yes… about 20-30 minutes depending on how fast you chop. But given how special this dish makes you feel, I don’t think that that’s a lot of time. So basically risotto gets a bad rap as being difficult and time consuming, when the reality is, it’s neither.

I have been taught that risotto should flow like lava. The gloopy thick rice concoction that is often served in restaurants is not what I am hoping to achieve with my risotto. Each kernel of rice should be one and have the slightest bite to it. The aromatics should provide just that. You should be inhaling this beautiful dish long before you set to take your first bite. But one of the best attributes about risotto, is its versatility. In the summer, I make a beautiful lemon risotto topped with freshly torn basil. When the colors on the leaves turn, it’s time for a mushroom risotto or a risotto Milanese, whose saffron hues mimics the foliage. When we are in full blown winter and seeking sturdier fare, it’s a butternut squash risotto or winter greens and pancetta. Spring time brings a fresh pea and mint version and honestly I could go on.