How to Make Really Good Risotto

Step One: Use real butter. Maybe a couple spoonfuls of bacon fat, you know, since you have a jar of it sitting next to the stove.

Step Two: Lots of onion and garlic.

Step Three: Wine. Lots of it.

Step Four: A zing factor. I like to add chopped sundried tomato. Lemon juice also works. Maybe capers. In a pinch, bacon always works.

Step Five: Add something green so you don’t feel so bad gorging on the risotto. I like spinach. Chopped asparagus is yummy too. Or zucchini.

Step Six: Cheese, please! Fresh is best.

Step Seven: Just season lightly with fresh ground pepper.

Step Eight: More cheese.

Sundried Tomato and Mushroom Risotto

• 4Tbls butter
• 2 Tbls bacon grease
• 1 medium onion, chopped
• 6 cloves of garlic, minced
• 1 cup arborio rice
• 1 mini bottle of white wine
• 1 cup mushrooms, sliced
• 1 carton of chicken stock
• 1/2 cup of chopped sundried tomatoes
• 3 cups of of chopped spinach
• 1/2 cup of shredded parmesan cheese
• fresh ground pepper to taste
• 5 tbls parmesan cheese for garnish

Melt butter and bacon grease in a large, heavy bottomed stock pot over medium heat. Stir in onions and cook for 2 minutes, or until softened. Stir in garlic and cook for one minute. Add the rice and cook for another 2 minutes, stirring constantly, until lightly toasted. Stir in wine, cook until mostly absorbed. Add mushrooms and stir until tender. Gradually ladle in chicken stock, stirring continuously. Risotto will become "creamy" and slightly sticky, yet still firm in the center, or al dente.

When almost finished, stir in the sundried tomatoes adding stock as needed and stirring continuously. Stir in spinach and cheese just before serving. Divide risotto among 5 bowls, sprinkle with remaining cheese, and season with pepper to taste.