Tonight I decided to make a risotto - just for the leftovers. My husband accused me of being just like my 9-year-old who wanted to order pizza in a box - just for the box. Thankfully I found out that the box was his actual goal, and not the pizza, so I just asked a pizza place for a clean box and skipped the entire pizza delivery experience. It's not that I didn't want to eat the risotto, I just have a recipe that uses leftover risotto. Stay tuned for that tomorrow.
The secret to risotto, as Maria told me, is stirring: usa il cucchiao...sempre. Use your spoon...always; keep stirring.
Make risotto with whatever you have on hand. Tonight I used sliced fennel, sliced leeks, and chopped asparagus. Stir in the arborio rice - one handful per person you're serving and un'altro per la pentola (an extra for the pot). Maria's voice again. Add one ladel of simmering broth* at a time, stirring, stirring, and stirring some more till the liquid is absorbed. Repeat until the rice is soft. Let stand for 5 minutes. Season with sea salt to taste. Stir in marscarpone cheese. Serve with shreds or shavings of parmesan cheese.