Menu:
Porcini and Asparagus Risotto (#186)
Mixed greens with oregano vinaigrette (#187)
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| All the way from Italy. |
Well, friends, I am a bit rusty by the stove. It was so relaxing and wonderful to stand and just add stock, stir risotto, add stock, stir risotto, taste, season, add, stir, taste. I can't tell you how I've missed that. Planning a meal and grocery shopping and cooking and taking pictures. All of it. But, I'm out of practice. After a lovely night in NJ for a family Christmas party, I decided to pull off the shelf a very special risotto mix I bought in Italy on the Isle of Capri quite a bit ago. I've been saving it for a special occasion, and although nothing was particularly unique about last night, my return to my wooden spoon seemed apropos for celebration.
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| Trusty spoon and big blue pot. |
I made a simple stock with some dried porcini mushrooms in boiling water. In a big blue pot I sauteed some shallots and minced garlic in olive oil, then added the risotto mix. I made the risotto with the stock, adding a half a cup at a time and stirring. About half way through, I added a 1/4 cup grated parmesan cheese. Just before it was ready to be taken off the stove, I turned it way down and put in the sliced asparagus. Next to a salad it was yummy. And, more importantly, next to my partner and my Christmas tree, it was the perfect Sunday night.
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| Looks pretty perfect to me. |
I am happy to report...113 to go...
p.s. i believe it has become quite clear that unless i cook from now until midnight on december 31, i will need more time for my goal of 300 recipes. that being said, cook and blog i will, right into 2011. thanks for being patient and staying with me while i do this. i always welcome taste-testers. come one, come all. just not all at once.
