Risotto is not difficult to make, but it does take time. Lots of stirring. In this video I use leftover chicken, with roasted mushrooms and asparagus but with risotto you have the freedom to use any vegetables and/or protein that you wish to make it your own. I edited it out, but taste it often to make sure the rice consistency is how you like it and seasoned well. This dish is heavy, that is why I use some of the acid in the tomatoes and lemon juice to attempt to break that richness. Serve with the same wine you use in the recipe.
