Making Risotto in the June
Did you know you can make risotto in the June? It's one of my favorite recipes to make in the June since it's so easy and I don't have to stand over the risotto on the stovetop stirring.
Take any covered vessel/dutch oven (2-3 quarts) and add Arborio rice and hot chicken (or vegetarian) broth to the vessel. Bake the risotto at 400 degrees for 25 minutes. Add butter, more broth, some white wine (food with alcohol is the best!), Parmesan and your favorite toppings like English peas, mushrooms, shrimp, or anything your heart desires and stir for 2 minutes and voilá, you have a delicious easy risotto!