My un-foodie husband has now watched Hell's Kitchen enough that Risotto has caught his attention. As he's colorblind, the pea risotto even looks good to him and he's asking why I don't make Risotto at home.
Well....I did buy arborio rice a couple of months ago. But I can't get enthused at the cooking time (see the Chowhound wild mushroom risotto recipe for a way to kill well
over an hour at a hot stove top in summer.)
Is Risotto made with chicken stock and little else as boring as it sounds?
(I think the lobster risotto last night is what he really, really wants.)