Stand tall, grab your skillet and let's get cooking!
Yes, you can make risotto too. It's so simple and is a nice change of pace. If you don't have a box of risotto rice at home - and who really does - use regular long grain rice (sorry, not instant). You're cooking in Your Kitchen, not Hells Kitchen, get creative and enjoy.
This is a recipe for an easy cheese risotto - you can change it around by adding things such as different spices or vegetables. Other than the cheese, don't omit anything I have in my recipe, or it won't be risotto anymore.
2 tablespoons butter
1 1/3 cups uncooked long-grain rice
4 cups water
1 teaspoon chicken bouillon granules
1/4 teaspoon ground black pepper
3/4 cup grated cheese
Melt butter in a large skillet over medium-high heat (*), then add the rice. Cook and stir for a few minutes to toast rice. Stir in water, and season with chicken bouillon and pepper. Bring to a boil, then reduce heat to medium-low. Cover, and simmer for 20 minutes. Remove from heat, keep covered, and let stand for 5 minutes. Stir in the cheese.
(*) if you want to add 1/3 cup vegetables (ie: onion or mushrooms) now is the time to do it
