spiderdust

I managed to be a little bit productive today. I made two risottos -- one mushroom, one cheese (since Nexus wanted cheesy rice the other day & I figured a risotto would be a good way to make what he wanted from scratch) -- and will use one of them for dinner & use the other one for my lunches this week with some green salad & maybe some crusty bread.

I got this from the side of the box of Trader Joe's arborio rice.

RISOTTO

12 oz. arborio rice

4 cups heated stock (vegetable, chicken, or beef)

1 chopped onion

1/2 tbsp butter (I actually ended up using a bit more; YMMV)

parmesan or other grated cheese

4 oz. dry white wine (I skipped the wine)

1/8 cup cream (I used whole milk)

salt to taste

In a medium-sized heavy-bottomed saucepan, saute the onion in butter until golden, along with any other additional ingredients (mushrooms, etc.). Add the rice and stir until well coated and translucent.

Add the wine and cook till evaporated. Stir in 1 cup cup of hot stock and simmer gently.

When the stock has been absorbed, add another cup, and continue in this way through the 18-20 minutes of cooking time.

Stir in the cream and the cheese. Salt to taste. Remove from heat, cover, and set aside for 2 minutes before serving.

Back to work again tomorrow, then another day off.