Every few weeks, I have a conversation with Jason that goes like this.
Him: What are you doing tonight?
Me: Cooking dinner!
Him: What are you making?
Me: Risotto!
Him: That is literally the only thing you know how to make. That and boxed mac and cheese.

While the last statement is totally not true and I know how to make tons of things, I have a kickass risotto recipe that I've morphed over the last year or so to be easy and delicious. If I make a batch for myself, I can eat the leftovers for several days and they reheat REALLY well. So, without further ado, here it is.


2 tbsp. butter
2 oz vegetable oil
1 package of fresh sliced mushrooms
1/2 chopped yellow onion, divided
2 cloves garlic, minced or pureed or crushed (however you have it on hand)
1/2 cup cooking wine (white)
1 lb arborio rice*
1 1/2 qt of your favorite stock**
4 oz grated parmesan***
8 oz crabmeat****
truffle oil (optional)
Italian parsley
fresh lemon

*You can substitute sushi rice or any short-grain rice
**Using vegetable stock makes this vegetarian, but chicken stock tastes better.
***I use at least 8 oz of parmesan but I'm a cheese fanatic. Try to use fresh parmesan if you can, it melts much more nicely than the powdery kind with cellulose in it.
****Skip the crabmeat to make a vegetarian-friendly version. I usually don't use crabmeat but again, it's a fun addition when you're feeling fancy.

You can use the same large saute pan or high-sided frying pan for this whole recipe. Less dishes, yay!

Heat 1 tbsp. butter and 1 oz vegetable oil together in a large saute pan over medium heat. Add 1/4 chopped onion (half of what you have chopped up) and 1 clove garlic. Cook, stirring, until translucent but not brown. (Onions cook slower than garlic, so add the garlic about halfway through if you want to maximize its flavor.) Add fresh mushrooms, saute for 3 to 5 minutes until lightly browned, season with salt and pepper. Put it in a bowl and set it aside.

Coat pan with remaining butter and vegetable oil. Saute remaining 1/4 chopped onion and garlic clove. Add the rice and stir quickly until it is well-coated and opaque, 1 minute or so. Stir in 1/2 cup cooking wine and cook until it is nearly all evaporated. Add about 1/2 cup of stock to the rice and stir over a medium heat until the rice is almost dry and all the stock has been incorporated. Repeat this process until the rice is cooked but still has a slight bite. (Blow on it before you taste it! This stuff holds in heat like nobody's business!) The rice should be creamy and moist, not runny, and the cooking time should be around 30 minutes.

Just before serving, fold in the crabmeat (drain the can and pick out any accidentally included pieces of shell), mushroom & onion mix, and parmesan. Drizzle sparingly with white truffle oil if desired. Garnish with fresh chopped parsley and a squeeze of lemon juice, taking care not to squeeze any lemon seeds into the risotto.

Full disclosure: I never take photos of the steps because my kitchen isn't beautiful or blog-worthy, and I almost always cook this late at night under a single yellow bulb. However, it's pretty straightforward so I hope you guys don't mind!

Full disclosure part 2: the photo I took for this blog post is of reheated leftovers and I don't think you can even tell! They're just as good the next day. To reheat, put it in a bowl with a damp paper towel over the top so it doesn't dry out. I cook mine for a minute and a half in the microwave but my microwave is also really strong. You can also heat it up on the stovetop. Garnish each bowl or plate with parsley and lemon the same way you do when you first make it!

You can make this dish vegetarian by omitting the crab meat, and you can make it vegan by using vegetable stock and omitting the parmesan or using vegan parmesan (although the texture with vegan parmesan isn't as good). I hope you like it!