Making risotto has always both intrigued and intimidated me. So much stirring. So many steps. I didn’t think I could handle it until one day I snapped out of it (I hate failing in the kitchen, you see) and decided I needed to see what the fuss in making it was all about. As it turns out, it’s really not that hard; it’s not even as needy of a dish compared to others I’ve made. I must note that one does need to be mindful when making risotto, though; otherwise, you might end up with something burnt, or worse, overcooked. I asked Eric what he wanted in the risotto and when he requested shrimp, I knew that I needed to use peas as an accompaniment (one of my favorites). I ended up using this recipe and it turned out delicious. It was my first risotto, but definitely not my last.