Risotto

wooden bowl still life

This is a simple, meditative, delicious masterpiece of heart healing joy. Really.

Dissolve 2 cubes of Rapunzel bouillon in 6 cups boiling water or use 6 cups of your favorite broth, warmed. Set this aside.

Using a large, wide bottom pot, sauté an onion in about 3 tbls olive oil until translucent, or you can caramelize the onion. I like to add in and sauté sliced mushrooms and/or shredded carrots until browned.
Add about 3 tbls Earth Balance (or butter) to veggies and oil. You might want to include a bit of black pepper (I don’t, but Jake does).
Now stir 1-1/2 cups risotto rice into onion and butter; stir this for about 3 min over med-high heat.
Begin adding about 1/4 cup of the broth at a time to the risotto and onion, stirring constantly (I’m not joking) until all the liquid is absorbed before adding more. No bitching. Just breathe.
Stir.
Root your feet.
Maybe listen to an NPR podcast. You’ll thank me later.
It should take about 16-20 min for all the broth to be absorbed and the rice to soften.
Remove from heat and let this sit for 5 min. Take this time to do a happydance.
Eat this exactly as it is, or make it creamier (“is that possible?!”) by adding more butter and/or freshly shredded parmesan cheese.
Now, bask in the glory of your effort.