Real Girls Guide: Risotto

So recently, I decided to tackle cooking risotto. I honestly didn't even know what it was until about 2 months ago when my friend ordered it at a restaurant. She then described the painstakingly slow process of adding liquid to the rice and stirring until the end of time. Or when the rice was done, whichever came first.

This was the recipe I found on Pinterest: http://bevcooks.com/2012/01/tomato-sausage-and-spinach-risotto/

But I adapted it to fit what I already had in my fridge. Here is my recipe and results!

You'll need:

• A couple shakes of olive oil (should be extra virgin, but I don't judge)
• An onion (it was supposed to be yellow, but I only had red)
• Salmon fillets ( bonus points if you got them on sale because they were about to expire and put them in the freezer until this moment)
• A travel size bottle of white wine, minus one sip (okay two sips)
• 2 cups of arborio rice
• tomatoes (literally just used what I had, which was 3 and a half cherry tomatoes)
• 6 cups chicken stock ( or a chicken bouillon cube I found in the back of the cupboard and 6 cups of water)
• A couple handfuls of baby spinach ( why are "baby" things more expensive? Baby corn is stupid.)
• A chunk of butter
• Some feta cheese

Directions:

• Put together water and magic chicken cube in saucepan, simmer and add chopped tomatoes.
• Heat the olive oil in a large and I mean LARGE skillet, and cook the onion.
• Add the rice and "toss to coat" . I wasn't really sure how to do that, so I kinda moved the pan around a bit like they do on T.V.
• Add the wine and watch as the red onion turns the rice pink. Oops.
• Add the broth one ladle full at a time, stirring.
• Stir until your arm falls off.
• Switch arms.
• Oh, somewhere in there, put your salmon in the oven at 450 for 10 min.
• Once the risotto has grown 5 times its actual size, add the butter, feta and spinach.

Then eat. For DAYS. Because this will make a weeks worth of dinners. I mean, its supposed to. But i'll leave that for you to decide.