I suppose it’s not the best idea to post a recipe for risotto made with spring vegetables a week after the unofficial start of summer, a.k.a. Memorial Day. Yet here I am with a recipe I made and photographed at the beginning of April.
We say it often, but truly, where does the time go? The past two months, I have felt as though I were standing in one of those tunnels where everything around you – images on the walls and ceiling – streak by.
Like the stars coming at you when the Millennium Falcon jumps to light speed. But instead of things coming towards me, I have been left in the dust.
“There is more to life than simply increasing its speed.” ― Mahatma Gandhi
Oftentimes, we have a tendency to forget about all the things we have accomplished, instead focusing on everything we have left to do. Three years ago, I found myself staring at WordPress for the first time, and shortly thereafter, bursting into tears. (I laugh every time I think about that reaction.)
Learning new things can feel overwhelming, especially as an adult who has not learned something new in awhile. Add the expectation for instant perfection, and a recipe for disaster is born.
Nearly two weeks have passed since my last post, and nearly two months have passed since I stood over the stove one Sunday morning stirring wine and broth into a risotto to bring to a potluck picnic later that day. It is what it is, “and so it goes…”
“And I asked myself about the present: how wide it was,
how deep it was, how much was mine to keep.”
― Kurt Vonnegut, Slaughterhouse-Five
- 2 tablespoons olive oil, divided
- ¼ pound baby bella mushrooms
- 2 leeks, chopped (white and pale green parts only)
- 1 fennel bulb, chopped
- 4 garlic cloves, minced
- 2 cups arborio rice
- 1 cup dry white wine
- 8 cups chicken or vegetable broth
- 2 cups peas
- 2 tablespoons sour cream
- 1½ cups Parmesan
- Place one tablespoon of olive oil in a large skillet and add the mushrooms. Cook, stirring often, until tender, about five minutes. When done, remove the mushrooms from the skillet and set aside.
- Heat the remaining oil in the same large skillet and add the leeks, fennel bulb, and garlic. Cook, stirring often, until the vegetables are tender, about another five minutes.
- Add the rice to the skillet with the vegetables and stir to coat.
- Add the wine and cook, stirring occasionally, until evaporated.
- Next add 1 cup of broth and cook, stirring often, until the broth is mostly absorbed. Continue to add the broth one cup at a time, stirring often, until the mixture is creamy and the rice is tender but firm to the bite. This will take a decent amount of time (20-40 minutes).
- To finish, add the reserved mushrooms, peas, sour cream and Parmesan. Cook until the cheese is melted, about another two minutes.