Creamy Risotto

Source: realsimple.com
Photo by: Anna Williams

Well, I've never had risotto or made it so why not?! I have always seen it on menus but considering the serious amount of carb and dairy always went with the filet of something or other.  It was little labor intensive but considering the yummy noises from the sweet husband, I'd say it was worth it. 

Source: realsimple.com
Photo by: Anna Williams

On the recipe in the  Real Simple September 2006 issue, they listed variations to liven up the risotto. Last night, we went with Risotto with Prosciutto and Peas: Remove from heat and stir in the Parmesan, 1 cup peas, 4 oz prosciutto*, 1 teaspoon salt, and ¼ teaspoon pepper. Spoon into individual bowls.
*Cut the prosciutto using your kitchen shears to prevent the meat from tearing and getting stringy. 
Here's another tip, only add the extra ingredients, in this case the prosciutto and peas, to each serving. If you plan to have the risotto as a left over, reheat the rice and then stir in the extra ingredients. You don't want the prosciutto to get chewy! Also, consider splashing the risotto with a little water or milk to keep it from drying out - I doubt you have access to a double-boiler at work! Enjoy!