Risotto Recipe: Create Your Own -

PREP YOUR MEAT AND VEGETABLE ADD-INS

The flavor highlights of your risotto are ingredients that are either pre-cooked, or that cook quickly in the last few minutes of cooking the rice. Risotto is a good destination for leftover roasted or slow-cooked meats. Just shred them and add to heat through and to allow the flavors to blend with the rice. That said, chunky add-ins are not a must.

Prepare your choice of meat and vegetable add-ins (see options below) as directed.

CHOOSE 1 OR 2 ADD-INS (OPTIONAL)

Leeks, white part only, cut in thin slices:2 cups, sautéed

Zucchini, cut into 2×⅛×⅛-inch strips:2 cups, sautéed

Asparagus, cut in 1-inch pieces: 2 cups, sautéed

Butternut squash: 1 pound, peeled, seeded, roasted, and cut into ¼-inch cubes

Shrimp: 1 lb. medium (51 to 60 count), peeled and deveined (no need to precook)

Bay scallops: 1 lb. (no need to precook)

Sausage: 6 oz. (about 2 links), removed from casing, crumbled, and sautéed

Bacon or pancetta: 6 oz. (about 6 slices), cut in ¼-inch dice, sautéed

Chicken, beef, or pork: braised or roasted, 1 cup, small diced

Note: Ingredients may have been altered from the original.

Directions at finecooking.com

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