I love risotto. I mean I really love it. I'm not quite ready to say it has replaced macaroni and cheese, but it's a really close second. Right now, everyone is running around making versions of risotto with things like quinoa, faro and other grains. I have tried some of those versions. I don't like them. In my opinion, arborio rice is the only ingredient that imparts that creamy, toothy texture that is such a part of the risotto experience.
My favorite kind of risotto is made with butter, vermouth and obscene amounts of grated parmesan cheese. And I mean the real cheese, not some imposter. Real parmesan is so worth the money. It's pricey, but it lasts a while and the flavor is impossible to match.
I have posted this recipe before- here's the link. Over the years, I've cut the amount of butter back by quite a bit. It started out as 2/3 of a cup. Now I use more like 2 tablespoons. I also add another 2 tablespoons at the very end before serving.
When I made it this time, I decided to add some garlicky sautéed shrimp on top. This was not a bad idea. I just peeled and rinsed the shrimp, then sautéed them in a small skillet with a clove of minced garlic, salt, pepper and butter. I put the shrimp and yummy butter on each bowl of risotto.
This was so good. And it was insane the next day, after the flavors had a chance to fester overnight.