As I’ve written before,
risotto is one of those dishes that most Americans were unaware of until
relatively recently and thus tend to find intimidating. This one, as the title indicates, is my go-to risotto;
when I’m in the mood for a risotto, this is the one I usually make. Except for the
dried porcini mushrooms, none of the ingredients are particularly difficult to
come by. If you can do a bit of multitasking, this is a one-pot meal* that can
be cranked out in an hour or less. This amount serves two to three, but you
could easily double the quantities for more people. There’s no formal recipe on
this one, but I’ll list all of the ingredients at the end.
