In looking back it is hard to remember when I first had the pleasure of tasting risotto, likely it was on my first trip to Italy back in 2013. I grew up on meat and potatoes and if there was rice on the table it likely was instant rice that lacked flavor. After that first trip to Italy, I have been searching for a restaurant in the United States that would compare to the great risotto I had in Italy. Very few have been able to recreate that developed umami flavor I remember tasting along the gorgeous Amalfi coastline. There was a restaurant at the top of the Waldorf Hotel in Las Vegas, Nevada named The Twist by Pierre Gagnaire (sadly it is closed now post the big shut down).  The Twist risotto was umami roll your eyes back in your head goodness with shaved truffles on top.

I had pretty much relinquished to having to live without risotto. I had never made risotto at home. Everything I had seen on TV made it seem to out of reach for an ordinary home cook like me, let alone the time it would take to make it. While over at my neighbor’s house who grew up in Italy, I asked her if she would make risotto for me. First, she looked at me like I had lost my mind. Then she said, “it is not hard you can do it”. I tried to argue with her that I did not have her Nonna instincts and skills. She said it is simple, you just start like this and do this and this and then it all comes together. Of course, as a true Nonna she didn’t have a written down recipe for me to follow, so I came back home and thought about it.  It took me a few weeks to get up the nerve, but then I followed what she had told me.

I was greatly surprised that my first attempt turned out great and I have been cooking it every week when we have our traditional steak and risotto Wednesday.  Sometimes I change it up and use beef bouillon with red wine.  One could also use vegetarian bullion with white wine or water for deglazing. The recipe I have shared below with some pictures.  Enjoy!