Parmesan-Rosemary Risotto
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_ _Overall, I would consider myself to be a fairly rational person; I’m a recent college graduate (I see you sneering at my liberal arts degree… sssshut up) and I try to think through any major decisions. But I have what can only be described as cheese-related dementia. I have three true scenarios and a mini pop quiz for you:
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1. When I was 13 I developed a severe lactose intolerance. At my best friend’s weekly pizza-and-ice-cream movie night, did I a) resist temptation and stick to my toast and Lactaid milk; or b) insist on eating at least half a pie, a gallon of mint chip, and spend the rest of the evening crying in the fetal position… every time?
2. Last week I came home and realized I literally only had bread, cheese and beer in the fridge (sorry mom). Did I a) walk the one block to the grocery store and buy loads of fresh, organic produce; or b) sigh, make an “aw shucks” hand gesture– to hide my glee, in case anyone was watching– and whip out the fondue pot?
3. During an overnight shift swiping cards at the dorms last semester, I called in an order for Domino’s “cheesy bread sticks.” When they were delivered, I discovered that although one side was cheesy, the other side had been covered in cinnamon-sugar. Did I a) grumble and toss it in the trash; or b) pause for half a second of contemplation before proceeding to devour the entire loaf?
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_ _If you know anything about what a disgusting human being I am, you answered B to all of the above. As I wrote that last bit I realized I should be far more embarrassed about it than I am… Basically this was my long way of explaining why I’m obsessed with this creamy, cheesy risotto. Granted, my anecdotes may have made you question my judgment in regards to… everything, but I don’t care. More risotto for me!
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Makes: 2-3 servings
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Ingredients:
3/4 cup grated Parmesan
1 tsp chopped Rosemary
1 tbsp minced Onion
1 tbsp Olive Oil
1 tbsp Butter
1/2 cup Arborio Rice
1 1/2 cups Low Sodium Chicken Broth
1/4 cup Heavy Cream
Salt and Pepper to taste
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1. Heat the butter and olive oil over medium heat until butter is melted, and add the onions, stirring until they’re translucent. Pour in the rice, stirring until it’s thoroughly coated.
2. Reduce the heat to between medium and medium-low and add the chicken broth slowly (about a half cup at a time) letting each amount absorb almost entirely before adding the next amount. Stir regularly.
3. After all the broth has been added and absorbed, stir in the cream. Once the cream is also absorbed, stir in the parmesan, salt, pepper and rosemary. Voila!
LIFE SHOULD TASTE GOOD... cooking for an army of two 
I would first like to tell you that your story for this dish warms my heart literally. You are a fantastic writer and storyteller, and this one was especially endearing! You sound like me!!! (not writing style wise–you are far better, but pigging out style wise, oh yeah!) The minute I saw this photo I was like RISOTTO!!!!! I want this sooooooo bad! Like so bad Anna, you don’t get it! After looking through the entire blog and reading every scrap of text I could find I was like “Ok now I need to let that marinate and decide which picture I will post on so as not to seem like a creepy facebook stalker type who “likes” every new photo someone posts and comments on 75% of them as well. Hmmm maybe I can find a way to just comment on the blog as a whole…” Well it didn’t work but I limited my responses to as few as I could. Like not posting on the strawberries or the eggplant dish because you already knew I was drooling over them and had the pictures saved to my phone! But I could resist for some of them and these are them! I love the blog because of the beautiful pictures, the fantastic stories, and the easy to follow recipes. It is so wonderful of you to share them with us instead of hoarding them and keeping them as your “secrets”. Thank you for this and expect for me to be popping in often to see what other culinary masterpieces you’ve been cooking up!