I was in the mood for eggs AND something that was easy to do, especially after a long day today. So, I found a recipe of Chef John’s on Allrecipes that fit the bill. I didn’t use the pepper flakes or the cream, but I used everything else. Most of the white you can see in the picture is the whites of the eggs, not all cheese. I only used about 2 TBl. of freshly grated cheese, and you can see where it browned. All I can say is yummy! The kids loved it, too. All I needed was
We learned how to make risotto the “real” way this week in culinary school. Risotto sort of gets a bad rap for being pretty labor intensive, but really it only adds about an extra 10 minutes or so of standing there monitoring it and adding liquid 1/2 cup at a time. Some add 1 cup, but I add less and also cook on a lower temperature. The reason is that it enables the starches in the rice to come out slowly, creating a creamy texture, and not simply mush, which is pretty much what you’ll get if you add all the liquid at once or too quickly. I use Arborio rice. It is an Italian short-grain rice. This is a perfect rice for risotto due to its high amylopectin starch content. Rices with a high starch content taste “starchy.” However, they blend really well with other flavors which covers it. That is why wine, and broth work beautifully with risotto, and not water. If you can’t find arborio you can substitute another short or medium grain rice with a high starch content. I’ve heard that white sushi rice works well, but I haven’t tried it.
7 cups broth (added 1/2 cup at a time)
2 cups Arborio rice
1-2 lbs. variety of mushrooms (I used Portobello, white and shitake)
1 onion, chopped
1 TBL garlic or to taste
3 TBLS. oil
3/4 cup white wine
1/2 cup freshly grated Parmesan Reggiano
2 TBL. minced fresh parsley
Salt and pepper to taste
Sauté mushrooms until soft, set aside
Add rice and stir, then cook for a few minutes. You are trying to toast the rice. Basically, doing this keeps the starches from coming out too quickly and ruining the texture of your risotto.
Now, add your wine and wait a minute or two until it’s absorbed. Yes, stir it.
Keep adding and stirring your liquid 1/2 cup at a time, waiting for each to be absorbed before adding the next. By the time you’ve added all the broth your rice is done. This takes about 20 minutes. No need to set a timer really. My stove is electric <groan> and I kept it set on 5 once I added the rice, after sautéing.
Once your rice is done, add mushrooms, parsley and cheese. Save a little parsley and cheese to garnish your yummy risotto.
My kids were begging for third helpings, but I told them I needed to pack some for my daughter’s lunch tomorrow. My son was NOT pleased… LOL.
I’m not very good at writing recipes, ingredients in order and instructions, but I am learning, so bear with me, please 🙂
Today I picked up a massive amount of Swiss Chard from our local CSA farm. I took a look at a bunch of recipes and sort of chose what to do and add so I can’t really credit any one recipe, sorry. After washing and spinning dry (very important step) I separated the stems from the leaves. Next, I chopped the stems in small 1/4 or so pieces and sautéed in some olive oil, garlic, and some diced onions I picked up at the farm, too. After about 3 minutes I added some white wine… sauvignon wine. I don’t know how much, 1/2 cup or so; I just poured… LOL. Finally, I rough chopped up the leaves and tossed them in to wilt a few minutes. After that was finished I squeezed about 1 or 2 TBL fresh lemon juice and about 1/4 cup of grated parmesan cheese. If I had shredded I would have used that, but I was going on what I had. Yummy, yummy, yummy 🙂
Don’t be snobby, try kohlrabi… LOL. Kohlrabi, red potatoes and garlic scapes baked with a bit of parmesan. Each week I come home with so many yummy veggies from a local farm where we purchased a CSA share. If you don’t know what that is it is basically where you pay, up front, a set amount of money, depending on what size you determine is right for your family, and then you get to pick up fresh veggies from usually June until about the beginning of November. This week we got a vegetable I had never heard of before… the kohlrabi, which is a member of the cabbage family. I also was able to try garlic scapes, which are the tops of the garlic bulbs. I’m 47 and there are vegetables I’ve never tried, let alone even heard of. After peeling the kohlrabi (1 the size of an onion) and the red potatoes (6) and cutting up the scapes (about 1/2 cup), I threw them into a pot of boiling water for about 15 minutes. After draining I mashed them using a handheld masher and mixed in sea salt, pepper and onion powder. Put into an oven safe dish and top with some shredded parmesan and bake at 350 for 15-20 minutes, and garnish with parsley when done. It is an awesome way to have mashed potatoes. Enjoy 🙂