OK, Friday again and we're eating at home. What can I say? We're saving for our Oregon trip, never mind the big guy's been away from home enough I'm sure he's anxious to come home and watch those mountains turn pink.
Risotto is another food that has endless possibilities and one we never get tired of. Great for a quick dinner, it can be accomplished from start to finish in less than half an hour. When GMan and I were dating from a distance, Ma Bell was regularly utilized during the time it took to make a pot; in fact, GMan is the risotto pro around this house. Tonight I did the prep work, chilled the wine, and when the big guy got home from work we chatted about our day, had some laughs and planned our weekend while he stirred the pot.
This recipe Download Basic Risotto is our favorite standard risotto, to which we added pre-cooked italian sausage, mushrooms and chopped fresh roma tomatoes. Please, use your imagination. You can make a basic risotto, then add asparagus, or seafood or both and it becomes a seafood risotto; or, roasted red peppers and pancetta; or, assorted diced fresh veggies; or, mushrooms and prosciutto; or, bacon and tomato - the sky's the limit. And good heavens, don't be intimidated. So you have to stand and stir a pan for 20 minutes - just pour yourself a glass of wine, turn up the music and give'er!
The time goes so quickly and it's amazing to see this rich, creamy dish come together from so few ingredients. If you ever have any leftovers, mix the cold risotto with an egg to bind it together, form into patties, and fry in a no-stick pan until brown and crispy for a quick delicious lunch or appetizer.
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