So, I sat with my thoughts for a while. Surely, I thought, there must be a way to make this easier. Why can't you have your risotto, and eat it too?
And then it dawned on me.
For the longest time, I did not realize that risotto was made with a special, specific kind of rice. I always thought it was made with orzo pasta. What if I made a faux risotto with orzo instead of rice? So I went to my lab — I mean, kitchen — and set to work. I tried something, I tweaked the recipe, I tried it again... and finally, after much delicious trial and error, I reached a delicious, 30-minute, faux risotto... perfect for a delicious weeknight meal.
with the hashtag #SSovenlovin. I can’t wait to see what you cooked.