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I've been doing so much physical work I haven't done it years the past couple of weeks my body's been craving iron. I know because I've been eating dried apricots like they're going out of style.
So I got me a delmonico steak to grill and add some steamed spinach and baked potato.
And I'm not a big milk drinker, especially without a chocolate cookie or two, but already have my mug in the freezer to add a very cold milk with my meal. YUM!
Risotto di verdure. (risotto with mixed vegetables). Mostly I am making it because mid next week we are going on vacation for a week so I am trying to finish the perishable items. (especially in case a storm/hurricane hits South Florida while I am in Chicago and there's a loss of power, you never know down here).
Anyway, I am using all I found that I need to get rid of, which is celery, baby carrots, an onion.
NOW IF YOU ARE FAMILIAR WITH RISOTTO YOU CAN STOP READING HERE.
As usual, prep is the same as any other risotto: sautee onion in hot olive oil, add garlic, wait a couple of minutes, add the vegetables and a little chicken broth.
When the broth has evaporated (another 2-3 minutes as you put a little bit and you are still at mid-high heat), add the rice, a cup of white wine and lower the heat to low. Let the rice absorb the flavor and add a pich of salt and pepper. If you do things right in another couple of minutes you can see you need to add liquid to it. That's when you add more chicken broth.
From that point on is just "managing" the situation. When the liquid is almost all gone you add some broth and continue until the rice is "al dente", so it's not hard but you still have to bite it (the opposite of the rice used in chinese and mexican food). When ready, turn off the heat, leaving the pot on the stove, add a tbsp of butter and stir to melt, adjust salt and pepper. Plate and add chopped fresh parsley on top if you have it, as well as grated parmesan or romano cheese.
One final thing: because this dish is cooked on the limit of sticking to the pan, as the liquid is added a bit at the time, some stirring is involved, so it's not the "set if and forget it" dish.
Total time is normally 20 minutes, prep included (I am not considering time for the broth as I always have some in the freezer that I made previously "in bulk").
That's it, we'll just have fruit with it as we both had late lunch today.
Going to defrost a container of spaghetti gravy for dinner! Along with cooking some spaghetti, of course.
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. http://bestsmileys.com/eating1/2.gif (broken link)
