I made my first risotto tonight. Did you know you have to stir it for 30 minutes straight, ladling in cooking liquid the whole time? No wonder Gordon Ramsey is always cursing about it on Hell's Kitchen. Apparently you have to have a watchful eye and nothing else to do for half an hour. This explains why I haven't tried it thus far.
It turned out well, although I'm not sure what it was supposed to taste like. It was creamy and flavorful; perfect for a chilly April evening (What is up with this weather???). I served it with aritchoke stuffed chicken and a salad. I even did the dishes after, knowing that I am the lucky one that gets another day off tomorrow. Spring Break is good.