Being Austrian basically means eating a lot of Italian food. In fact: Austrians and Swiss eat more pasta than Italians themselves. So Austria is, and always has been, a big melting pot absorbing all the food of its neighbor-countries. Risotto is one of my favorites though – besides pasta, pasta and pasta. It is easy to prepare, great to modify (asparagus, pumpkin or mixed veggies) and since you need some wine for the preparation, you always get a glass to drink ;-) Just a tiny note you probably shouldn’t read: If you really don’t have any wine at home, you may substitute it with the same amount of stock, but it will taste slightly different. But I didn’t tell you this. So go and get a bottle!
Risotto cooking is always fun. There are no excuses for less enthusiastic cooking partners to help, because the whole process is composed of cutting and stirring. And who can’t do that? In fact, I think risotto is one of the best anniversary gifts for people who are not really into cooking, but want to try. Why, you ask?
- Easy-peasy: It’s just cutting and stirring.
- Great outcome: The result always tastes good if not gorgeous – if you follow the instructions at least somehow closely (it’s a very forgiving recipe).
- Classy: Risotto is a dish people associate with special Italian cooking skills and great chefs, it’s something you would order in a classy restaurant.
I am telling you, you will look pretty good serving a homemade risotto!
I always drizzle this risotto with half a tablespoon of pumpkin seed oil. Austria is very famous for this kind of oil, but it’s often hard to get here in the US. So if you can get your hands on a bottle, I recommend buying it. Pumpkin seed oil is dark green in color, has a rich and nutty flavor, it tastes really awesome in salads (instead of olive oil) and can turn you into an addict.
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