ÃÛÌÒapp

For Mother's Day, I wanted to show my appreciation in a more authentic way than a greeting card from the drug store by my house. So, I found my favorite risotto recipe online (a dish I had only made twice before). This would be a challenge, as the extent of my kitchen innovation in the last year was cracking an egg into ramen noodles. But my mom was worth it, and I was up to the challenge.

Gathering the Ingredients

Instead of driving to Walgreens for a card, I went to the grocery store, leisurely browsing the aisles to procure only the finest of ingredients: arborio rice, Parmigiano Reggiano (the real thing), baby bella mushrooms, parsley, thyme, garlic, shallots, and chicken stock. Yes, the total was expensive, but this was a special occasion.

Ingredient Prep (Mise en Place)

Back home, I started on the real work: ingredient prep, known in France as mise en place (though I'm not an experienced cook, I like using fancy words and channeling my inner Masterchef). The French were onto something—having ingredients ready before cooking definitely helps.

With the Wicked soundtrack playing, I grated the parmesan into a fine, white powder that felt like snow and peeled the thyme leaves off the stems. I chopped my shallots and prepped the rest of my ingredients, having each ready to go at a moment's notice.

Cooking the Perfect Risotto

Finally, I was ready to cook. I heated some oil in the pan and gently wilted the shallots (sautéed until translucent). Then, it was time to mix in the mushrooms: cooking until soft and brown, then throwing in the garlic, thyme, and a little butter.

Once the seasonings were fully incorporated, I threw in the arborio rice, toasting it for one to two minutes (this opens up the rice and allows it to absorb the stock better). I poured in a splash of white wine for acidity, and then started adding the stock, one ladle at a time.

Non-Stop Stirring

And so commenced the stirring. I stirred my risotto to the tune of "Non-Stop" from Hamilton as my mom grew hungry. After 25 minutes of stirring and adding stock, I had the rice right where I wanted it: creamy, al dente, and perfectly flavored.

I took it off the heat, whipped in a tablespoon of butter (the Italians call this mantecare), and added the parmesan. At long last, my creation was finished, taking about ninety minutes after prep, recipe referencing, cooking, and endless stirring.

The Secret Ingredient

I've so verbosely articulated this process to paint the picture of the theme of this dish, and perhaps the most essential ingredient: patience. Risotto is often considered difficult to make, but if a ramen-eating amateur like myself can pull this off, anyone can. Risotto is a labor of love; every step should be embraced and enjoyed, right up to the moment of consumption.

I felt a satisfying pride as I ate my risotto with my mom that night, even though it would never be enough to repay her for everything she's done for me. However, it seemed to be the best way I could show her my appreciation. Watching my mom enjoy each bite that evening, I understood that genuine appreciation isn't measured in dollars. It's measured in the minutes given to create something meaningful, even if it's just a (delicious) bowl of risotto.

Do you have a compelling story or student success tips you’d like to see published on the ÃÛÌÒapp Students blog?  If you are a college student and interested in writing for us –ÌýÌýto pitch your idea and get started! 

Ìý