After about 5-6 cups have been added, taste rice and see if nice and tender. Rice should have a bite to it and not be mushy. Add water cress now. Add salt and black pepper to taste.
2-3 tbsp butter
1/2 cup chopped onion
1-2 scapes - coarsely chopped
2 cups of arborio rice
1/2 cup dry white wine (optional)
6-7 cups of broth - heated
you can use any broth including robust bone broths. I actually used clam broth that I found in the freezer.
1 cup of cubed mushrooms could be any type
1/4 cup of fresh peas
2 cups of chopped fresh water cress
1/2 cup heavy cream (optional)
1/4-1/2 cup parmesan cheese (optional)
sea salt and black pepper - to taste
Start adding ladles of the heated broth to the rice. Let one ladle-ful get soaked up before adding the next.
It is really delicious at this point, but you can add the heavy cream and cheese if you like now... I added only 1/4 cup of cream and skipped the cheese, because I used the delicately flavored clam broth and didn't want to drown it out with the strong flavor of the cheese...
Start with heating butter in a skillet. Add about 1/2 cup chopped onion and scapes. Add raw rice and cook, stirring, until rice gets a little translucent (can start to pick up a bit of color).
Add 1/2 cup of white wine if you have it - I didn't so I skipped the wine although it is a pretty classic risotto step.... I did add a handful of cubed crimini mushrooms.
After about 4 cups worth, add peas.
I recently found myself craving a creamy risotto and with lots of peppery watercress....
Here's a risotto I sort of made up as I went - and as usual with such spontaneous recipes, it came it great!
You can use any rice for risotto - brown is fine too. I have also used barley, which turned out well too - different but very good. I used some fancy carnaroli rice that I'd been saving and was about to get old.
The steps below can also be used for creating any risotto -