Marry Me Risotto: A Creamy and Delicious Delight

Marry me chicken is all of the craze right now thanks to social media buzz. There a ton of recipes out there for this iconic dish. I already did a recipe mashup with my marry me stuffed peppers and this time, I am making the next best thing, marry me risotto.

Marry me risotto combines the delicious ingredients, comfort food appeal, and ease of preparation of marry me chicken, but takes it up a notch with an extra rich and creamy risotto. My marry me risotto is not only capable of eliciting a marriage proposal, but this recipe could turn enemies into friends, resolve beefs, and solve feuds. So give this a try the next time you are looking for comfort or maybe even some answers and let me know your thoughts!

Serves 4

Suggested Wine Pairing:

Try this with a Sauvignon Blanc with acidity to cut the richness and pair with the herbal notes of the dish.

Ingredients:

2 tablespoons butter

1 cup of arborio rice

2 shallots, diced

2 cloves of garlic, minced

4 sausages, sliced (can be omitted for a vegetarian meal)

1 parmesan rind

2 tablespoons of tomato paste

1/2 cup of white wine

4 cups of chicken or vegetable stock at room temperature.

2 cups of baby spinach

1/2 cup of basil, torn

1/2 teaspoon of oregano

1 cup of cream

1/2 cup of mozzarella

1/4 cup of parmesan cheese

Salt and pepper to taste

Parsley for the pretty

Instructions:

1. In a large saute pan, heat butter over medium heat. Add the shallots and season with salt and pepper. Cook for about 3 minutes before adding garlic and continuing to cook for another minute.
2. Add the sausage and parmesan rind to the mix and saute for another 3 minutes before adding the arborio rice and gently toasting for a minute or two. Deglaze the pan with white wine.
3. Once the wine has reduced by about half or after another minute or two, stir in the tomato paste and oregano. Then add 1/2 cup of the stock, stirring continuously. Once the stock reduces by half add the next half cup of stock.
4. Repeat this process until the stock is gone and the arborio rice is softened before stirring in the baby spinach and basil. Add the cream and mozzarella and stir to combine. Add any needed salt and pepper.
5. After a minute or two, the cream should be absorbed. Remove the pan from the heat and divide the risotto into bowls, topping with parmesan cheese and parsley.