Risotto.

Smoked Gruyère Risotto pictured with Top Sirloin Cutlets, Red Pepper Asparagus & Red Wine Reduction

Just for fun, I asked my friend if she knew what risotto was and she replied, "not really, but I know it is something I can't make."  Hmmm... you can open up your own business and raise 2 kids, but you can't make risotto.  That doesn't seem like it adds up, does it?  Further in my risotto exploits, I made some risotto for another friend and she asked, "So, what box did you start with?"  After I got through being appalled at the suggestion that I would use a box and reminding her that I am in culinary school, she became a bit disheartened.  She said, "Well, if it didn't start from a box, I have little hope of recreating it."  Sheesh!  Who knew that risotto could have such a grave effect on the culinary self-esteem of such powerful women?  After witnessing firsthand the intimidating hold that risotto seems to have on the college-educated female population, I decided to take a stand and unmask risotto once and for all. 

Risotto is just rice, y'all.  Don't get spooked.  While it is scrumdidlyumptous, it is super easy to make.  It looks fancy and can taste very rich, but it is not that much harder than making normal steamed rice (unless of course you are used to Uncle Ben's Instant Rice.  If that is true, you might have a steeper learning curve.)  To be more specific, risotto is a way to cook rice, not a recipe in and of itself.  It has a creamy consistency, but with a definite bite.  Although it is typically made with Arborio rice, you can use regular rice. There are many different flavoring agents that can be used in risotto, including cheese and fresh herbs.

Let's Get Cooking:
Risotto is a traditional Italian way of cooking rice, thus the cooking method has nifty Italian-titled steps.   

1. Soffrito: In a saute pan, sweat 1-2 oz of onions in butter or oil. (To sweat means to cook until tender, but not brown)
2. Riso:  Add the rice to the pan and cook until shiny.  This is called "pearling."  The butter or oil will coat each grain individually, preventing the end product from looking clumpy. 
1. If you are using long grain rice, you would add approximately 2 parts liquid to 1 part rice.  If you are using Jasmine rice, the ratio is 1.75 parts liquid to 1 part rice.  If you sprung for the short grain Arborio rice, the ratio is 1 part liquid to 1 part rice.  Keep in mind, you may need more liquid than the ratio calls for to cook the risotto to al dente perfection.
3. Vino:  Add 1-2 oz white wine and reduce (simmer) until most of the wine evaporates.  If you don't let the wine evaporate, the resulting risotto will taste like it has been bar hopping all night.
4. Brodo: Add the liquid, most likely chicken stock, a little at a time and stir to prevent scorching.  Add 3 fl oz or so, stir and wait until the liquid is mostly absorbed before adding another 3 fl oz.  Continue until the rice is cooked al dente and has a creamy consistency.  You can use other stocks, milk or plain water as your liquid.  The liquid you use depends on what you will be serving the risotto with.
5. Condementi: Mix in a generous amount of butter and add your "garnish" or flavoring agents such as Parmesan cheese or fresh basil leaves.  Some even finish their risotto with a dab of heavy cream to add richness.  Don't forget to season with salt throughout so that your end product isn't bland.  Note: It is a general rule to not finish risottos made with fish or shellfish with cheese.  I didn't make the rules, I just break them hehe.
6. Enjoy :-)

Pretty easy right?  Now go out and kick some risotto behind!  Don't forget to let me know how it turns out!  (I know you will do great)  Feel free to send me a picture of your risotto mastery via Twitter @PerlaNovela1908 or post a link to your pic in the comments section below.

Yes, I am the Culinary Princess and I am unmasking would-be culinary behemoths one technique at a time ;-)

Stay confident, get excited about food and be blessed TCP Friends!