Making risotto has always felt like this big ordeal that I need to plan out days in advance. Onion chopping and sauteing following by stirring. And stirring. And stirring. Yesterday morning I thawed a box of chopped spinach with the intentions of making a spinach and feta pie or a spinach tart. As the night went on, I felt so blah about a tart for a Saturday night dinner. Saturday night dinners are for something rich or sexy -- like risotto. On a whim, I thought - it is time for risotto. By some luck, I had the onion, white wine (of course), Aborio rice, and chicken stock. Last night was the first time that I made a spur of the moment risotto and I am very happy with how it turned out.
Parmesan & Spinach Risotto and The Ides of March - I sense a green theme.