Risotto has a reputation of being impossible to make. You have to sit there and stir constantly, your arm tired and burning over the hot stove. Well, I’m here to tell you that this is not the case! Making risotto can be easy, and doesn’t take so long. I thought I was taking on a much harder project than it turned out to be.
I found this Cheese Guy brand kosher Parmesan cheese at Fairway supermarket. It’s expensive stuff, and I think I used too much of it. I’m not a big cheesy person, so I halved the amount of cheese the original recipe called for and I still thought it was too cheesy. I trust you know your own taste buds and will adjust accordingly. Next time I think I’ll make a vegan risotto. Is there such a thing?
Risotto con Funghi Recipe, with a tiny change, from In Jenny’s Kitchen
- 4 tablespoons butter, divided
- 2 tablespoons olive oil
- 1 small onion, chopped fine
- 1/2 cup white wine
- Salt and freshly ground pepper, to taste
- 1 cup Italian short-grain rice
- 3 cups vegetable or mushroom stock
- 4 ounces cremini (baby bella) mushrooms, cleaned & sliced 1/8-inch thick
- 1/4 cup freshly grated pecorino romano or Parmesan cheese
- Melt half of the butter and the olive oil in a large skillet over medium heat. Saute the onion until it begins to turn color, about 2 minutes.
- Add the rice and stir to coat, then slowly add the wine. Bring it to a boil and cook until the wine is reduced by half. Season with salt and pepper.
- Add 1 1/2 cups of stock and let simmer for about 8 to 10 minutes, until liquid is almost absorbed.
- As the liquid absorbs, add the remaining stock 1 cup at a time, stirring frequently. The risotto should be creamy and the rice should be al dente.
- Meanwhile, melt 1 tablespoon of the butter in a small skillet and add the mushrooms. Season with salt and pepper. Saute until they release all of their liquid and turn a golden brown color. Set aside.
- Stir the last tablespoon of butter and the cheese into the risotto.
- Serve the risotto topped with the mushrooms, or mixed in. Enjoy with a glass of the same wine you used to cook with!
I have been wanting to make fish tacos for a long time; it’s always what we order at Mexican restaurants! We often have Mexican-style dinners at home, but they’re usually either chopped meat-based or bean/vegetarian tacos. This recipe was slightly more work than our typical taco night, but was much more fun and delicious. Plus, I had been meaning to use the frozen tuna steaks I bought at Trader Joe’s.
The fun in this meal is that you put all of the taco components on the table and then you build your own dinner. Continue reading
I never ate a sugar plum before this weekend, but when I saw them at the Greenmarket on Friday I decided to be brave and try something new instead of going with something I knew I loved, like blueberries. I like plums, after all, and sugar plums seemed to me like they were just cute, sweet plums.
Well, that’s basically what they are, but I didn’t finish the whole basket and after sitting on the counter ripening (I probably should have stored them in the fridge) they became rather mushy. So I decided to turn them into a cobbler and whipped up an easy biscuit recipe to spread on top.
When my brother-in-law Ralph found out that I was having trouble using up all of the summer squash I’ve been getting in my CSA, he told me about a delicious pasta dish he made with browned zucchini, lemon and ricotta cheese. I was intrigued. When his mother-in-law told me it was the best pasta dish she had ever eaten, I knew I had to make it for dinner as soon as my next pickup, filled with two pounds of farm-fresh summer squash, arrived. Continue reading
We have been getting so much summer squash from the CSA lately! Sure, we’ve made stuffed squash with dairy and meat, and jibben and carpaccio, but don’t worry, we haven’t run out of ideas yet!
As those of you who follow us on Facebook and Twitter know, I have been picking up fresh veggies from a local, organic farm via CSA. I had no idea what to do when I got mustard greens and mizuna (I don’t like mustard! I had never even heard of mizuna!), so I consulted the always-reliable internet and found this recipe on epicurious.
I made this bread one Friday afternoon in lieu of challah. The Pain De Campagne recipe (pdf) came with my weekly CSA email the second time we got oregano. The first time we got it I dried my bunch, so this time I decided to use it all up in bread, as suggested. Continue reading
I wanted to do something different with radishes than I did the first time we got them from our CSA, so I consulted the justfood.org tip sheet that is included with our weekly CSA emails and found this recipe. Having all of the ingredients and therefore not having to run to the supermarket was a sign that I was supposed to eat this string bean salad with radish dressing for dinner! It was a light dinner for me with leftovers to send with David for lunch the next day. It’s also a great recipe for those delicious string beans we’ve been getting, instead of Syrian or Asian style beans.
Lucky me, I picked up some string beans from my CSA yesterday, and now I know what I’m going to break my fast on tonight! They’re just what I need after a full 25 hours of not eating; a light dinner (and a lot of fluids) instead of a feast that will make me feel sick afterwords.
We’ve showed you how we make Asian-style string beans, but these are more true to our heritage: Syrian-style! They’re almost as easy to make, and have just a bit more ingredients. Sometimes we like to eat them with rice for a light dinner, but they really work best as a side dish where the protein is the star of the meal (you may recognize that we made them to serve with lamb chops once).
It was a hot weekend, and David wanted to make ice cream. I didn’t tell him that after we make the ice cream we would have to freeze it and not be able to eat it right away until it was too late. But he wasn’t too mad at me, because we conceived a pretty awesome ice cream flavor: chocolate hazelnut banana. We used an existing chocolate ice cream recipe and added our awesome twist! Continue reading