Risotto

Cheese Kick

The boy and I have a dinner deal where he brings the wine and sous chef-sĀ and we make a delicious dinner together.

Like this one – I’m going to miss summer.

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Broccoli cheddar risotto, arugula salad and fresh bread.

For the risotto:

1 C arborio rice

2-3 C chicken stock

2-3 cloves garlic

olive oil

medium to large head of broccoli

1 C sharp cheddar cheese, grated

Mince the garlic and brown in a pan with the arborio rice in the olive oil.

Add the chicken stock a 1/2 cup at a time and stir until absorbed by the rice over low heat – just enough to keep it simmering. The more you stir the creamier the risotto – real risotto doesn’t have any cream at all, just the starch in the rice mixing with the stock.

Have your sous chef (aka super helpful and essential partner in crime) keep stirring and adding until the rice is soft and creamy. This should take 20-25 minutes. After 10-15 minutes, add the broccoli, cut into bite size pieces so it can cook with the rice. When the arborio rice is the consistency you like, turn off the heat and stir in the cheddar until well mixed and eat immediately!

Arugula salad and bread are good sides, or just gorge on cheesy creamy goodness. Cheers!

Tuesday Snoozeday

Managed to get out of work on time and rescue my bike from the shop – and buy groceries! Time for a fancy meal.

Inspired by some dried porcini mushrooms – googled and eventually fell in love with Martha’s mushroom risotto.

http://www.marthastewart.com/343419/mushroom-risotto

While I was at this point ravenous – totally worth stewing the homemade mushroom stock – and it gave me a chance to finish Lexicon by Max Barry. SO excellent. And eat some roasted asparagus while waiting. Broil in the toaster with olive oil+salt+pepper for 5 minutes. Mmm.

Anyways. Trying to cook new things and document so here goes!

Delicious and worth the time investment. Less flavorful (read salty) than storebought stock which is probably healthier – but the depth? richness? of the flavor really is so much better than chicken stock. Not being pretentious/pseudo-fancy cook. I only added a teensy bit of romano it was so tasty. And I loooove to pile on the cheese.

Maybe next time incorporate some more veggies? Arugula or something? TBD.