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We’ve always had a complicated relationship with risotto. On one hand, it’s creamy, decadent and delicious. On the other hand, it’s kind of fussy and takes a while to make. But Sarah Copeland, author of the new cookbook Every Day Is Saturday, is showing us that risotto can be so effortless, you can even make it with your kids.
“When we lived in New York City, we had a farmers market half a block from our front steps,” Copeland writes. “Every Wednesday, we’d stroll down the block with Greta and let her pick three vegetables for dinner that night. Her combinations were good challenges for my cooking muscle. When summer slipped into fall one cool morning, we brought home corn, kale and young purple carrots, and this dish was born.”
If you’ve given up on risotto, Copeland thinks you should give it another shot. “Risotto is the ultimate comfort food—warm and filling—and when it comes right down to it, easier than most of us believe,”she writes. “Make this with your favorite vegetables in any season, adding more if you’re a veggie-centric sort, or less if you want mostly soothing rice. The white risotto combo (onion, rice, white wine and Parm) is a classic and morphs readily to your whim.”
We’re sold. Pass the Parm.
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