In the spirit of the season, I feel morally compelled to start out by saying what I’m thankful for: and let’s just say that stretchy pants is right at the top of my list. I’m also so relieved it’s seasonally appropriate to carb-load, because risotto has never been SO creamy and SO decadent [enter: the stretchy pants]. I mean is it even winter if you’re not carb-loading? I didn’t think so. That’s basically like refusing to wear chunky sweaters and plaid in the winter — it’s just wrong.
And right now, my friends, I need to be right. And by that, I mean really embracing the season, which obviously manifests itself in the form of a carb-bender…. naturally. Between the three cheese macaroni and this ridiculously good chicken pot pie, I’m gonna go ahead and say that I’m really excelling here [tells myself: we’re all good at something, sometimes you just have to work at it].
Now that we’ve cleared that up, can we just chat about how unbelievably delicious this is? It’s pure coziness. Comfort food at its best. It’s so savory, cheesy… ugh *nostalgia sets in*. Every bite is a like a little pillow of heaven. Is that even a thing? I have no idea — but if not, this risotto just made it a thing.
Quick aside: I love cooking for the sous chef, who swears my ulterior motive is to fatten him up [just more of him to love, right?] — but it totally isn’t! So long story short, he’s been really focused on portion control [which is really adorable, because he uses small plates, and goes back for seconds… which is portion control, I suppose… just many portions [love you babe!]. And with this risotto… THIRDS! It’s just that good.
And so let’s be serious here… serve this as a side dish: you’re a hero. Serve this as an entree: you’re a hero. With this recipe, you can literally save anything. But mostly dinner.