Wow: A success
Sep. 24th, 2006 11:08 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
pegkerrTonight's dinner: I got some Arborio rice at Seward Co-op and tried my hand as some risotto.
The verdict: Rob placed it 7.5 out of ten, but admitted that he probably would have placed it higher if he hadn't had such a late lunch.
But this is the shocker:
Delia: 9 1/2 out of 10
Fiona: 9 1/2 out of 10
Good heavens. I hardly know how to react to the fact that they liked a dinner I cooked so much.
I spent much of the day in the kitchen, actually. I bought kale, onions, beets, turnips, parsnips, squash, carrots and mushrooms at the co-op. I prepared and froze a bunch more pesto. I now have a total of twenty cups of pesto in the freezer. I think I'm finally ready to face the winter. Yes, I really do need that much pesto. And I whipped up a six-serving batch of Bilbo's Underground Stew, which will take care of my lunches for the next week.
Edited to add: Since people asked:
1 cup Arborio rice
cup mushrooms, chopped
small onion
1 tsp olive oil
1 TB butter
3 cups chicken broth
1/2 cup shredded Parmesan
1/2 cup white wine
Saute the mushrooms and onions in the tsp olive oil in a skillet. Since my family hates 'em, I then removed them from the pan (reserving them all for myself). I did wait five mintues and drain the liquid from them back into the pan, to add flavor. Meanwhile, heat the chicken broth in a separate pan.
Add the rice and 1 TB butter to the pan and saute for a minute. Add a ladleful of the heated chicken broth to the rice (never add cold broth to a risotto) until the liquid is reduced, then add the next. Midway through the process, add the wine and reduce that, too. Continue adding chicken broth, reducing the liquid, stirring regularly, until the rice is tender, with a creamy sauce. Right before serving, stir in the shredded Parmesan. Serve immediately. I served with chicken on top.
Note: since my family hates vegetables, this is very simple and frankly, bland, but you can use mushrooms, peppers, asparagus, shrimp, etc, to flavor the risotto.
The verdict: Rob placed it 7.5 out of ten, but admitted that he probably would have placed it higher if he hadn't had such a late lunch.
But this is the shocker:
Delia: 9 1/2 out of 10
Fiona: 9 1/2 out of 10
Good heavens. I hardly know how to react to the fact that they liked a dinner I cooked so much.
I spent much of the day in the kitchen, actually. I bought kale, onions, beets, turnips, parsnips, squash, carrots and mushrooms at the co-op. I prepared and froze a bunch more pesto. I now have a total of twenty cups of pesto in the freezer. I think I'm finally ready to face the winter. Yes, I really do need that much pesto. And I whipped up a six-serving batch of Bilbo's Underground Stew, which will take care of my lunches for the next week.
Edited to add: Since people asked:
1 cup Arborio rice
cup mushrooms, chopped
small onion
1 tsp olive oil
1 TB butter
3 cups chicken broth
1/2 cup shredded Parmesan
1/2 cup white wine
Saute the mushrooms and onions in the tsp olive oil in a skillet. Since my family hates 'em, I then removed them from the pan (reserving them all for myself). I did wait five mintues and drain the liquid from them back into the pan, to add flavor. Meanwhile, heat the chicken broth in a separate pan.
Add the rice and 1 TB butter to the pan and saute for a minute. Add a ladleful of the heated chicken broth to the rice (never add cold broth to a risotto) until the liquid is reduced, then add the next. Midway through the process, add the wine and reduce that, too. Continue adding chicken broth, reducing the liquid, stirring regularly, until the rice is tender, with a creamy sauce. Right before serving, stir in the shredded Parmesan. Serve immediately. I served with chicken on top.
Note: since my family hates vegetables, this is very simple and frankly, bland, but you can use mushrooms, peppers, asparagus, shrimp, etc, to flavor the risotto.