See, risotto's one of those things I've always wanted to try but knew I wouldn't have the patience to actually make. I like the concept of risotto, with all its creamy goodness, and I'm fascinated by the idea that the arborio rice continues to absorb more and more liquid, a little at a time. How do you know when it's reached saturation point? What happens then? Soup? Can it just absorb forever?
The other thing that's scared me off is that I'm an incredibly impatient cook. It's what makes candy making tough for me. I just don't want to wait the extra minute or two until it reaches soft ball stage. I always end up saying, "Look, it's close enough. I'm taking it off the heat," generally with disastrous results. So with risotto, I was afraid I'd say, "Eh, close enough. The liquid's absorbed; time to add more."
Then the OCD part of me kicked in: what if it could absorb just a little further? How do you know when it's still liquid and when it's creamy? Look at me: champion over-thinker. That's how I roll.
I got brave, forced myself to be patient, and started cooking. The results of the patience were so worth it: I have creamy, cheesy yumminess to eat as leftovers for a while, and I had a very satisfying supper. Anika Istilart, if you ever read this blog, I'll make you some to compensate for all those awful meals last July when we were both trying to use up the food in our freezers.
Patience is good. In cooking and in life.
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