Here’s how to not make risotto.
(I’ll have a 2nd part to this on Saturday)
Step 2: Get all of your ingredients together, your mise en placccccccccccce if you will:
What I used this time: arborio rice, chicken stock, some sausage, about a pound of mushrooms (I did a rough chop/slice), a cup of peas, butter, parmesan (shred it up!), nice olive oil, about 1/2 an onion (diced, or fine chop), some leftover prosciutto, white wine, red wine . . .
Step 3: Start to sweat the onions over medium heat with just a bit of olive oil (or a bit of olive oil and butter), after a few minutes add some chopped up prosciutto for flavor. As they are about halfway through sweating, add the sausauge (mine was already cooked, so I was just browning it). Keep cooking those over medium heat while you do steps 4 & 5
Step 4: Put your chicken stock in a 2nd pan to heat up (get it to just under a boil and then lower it to a simmer)
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