I have been cleaning out cupboards recently, and found a box of Arborio rice I bought to make Risotto (of course!). I've never tried making it but everyone on the food network says it's easy. Alton Brown's recipe called for precooked mushrooms and asparagus. I had leftover mushrooms and chopped zucchini from our fondue night the other night (hmmm, that might be a good post too). Overall, the Risotto was a total success, even though it took much longer than the recipe said. I was in the kitchen cleaning and putting things away, so it wasn't a big deal to stir and add liquid over the hour-plus it took to come together. It was delicious and creamy--so good that I had TWO bowls for lunch. I love that it gets that texture with NO cream! I think I used a tablespoon of butter, and that's it (I made a half recipe, since it was just for myself). This recipe calls for nutmeg (I used less than it called for) and lemon zest, which I almost skipped, but then decided to add when I remembered I had some in a baggie in the freezer. (I usually take the zest from oranges and lemons and throw it in the freezer if I think about it before I use them.) There are plenty of risotto recipes around, I'm just a big fan of Alton. It was a winner for sure. Yum!
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