Morning Sunshine! The oldest sous chef, ibKid, called and said she just crossed the Mexican border back into California.
Katie has been in Mexico, technically Baja California, building playground equipment at an orphanage. God, I wish I had some ambition in high school like she has. I was making fun of kids like that when I was in high school. Life definitely pays you back in spades. Katie went with her InterAct group, it's a branch of Rotary. Going to Mexico also fulfills her CAS hours for the IB programme which is required if you want to complete the IB diploma programme. ibKid will graduate high school with two diplomas and freshman college credits, if everything goes according to plan. I'll let her explain all of that to you on her blog.
Anytime Katie comes back from a trip she wants risotto. All this posting she does on other food blogs about wanting more exotic food, HA! Don't believe her. She shows her Italian roots when she comes home to momma and wants risotto. Wimp! All talk, that girl.
Risotto: [My biological father taught me how to make this. I have never used a recipe, ever for this dish.]
8 cups chicken broth
3 tablespoons olive oil
1 yellow onion, diced
2 garlic cloves, minced
2 tablespoons butter
Salt and pepper
2 cups Arborio rice
1/2 cup dry white wine (I know I use more)
1/2 cup fresh Parmesan cheese, grated (and I'm pretty sure I use more of this also)
Fresh Italian parsley, for garnish
Heat the chicken broth in a medium saucepan and keep warm over low heat. Heat oil and butter in a large skillet over medium heat. Add onion and garlic, cook, stirring, until translucent, about 5 minutes. Add the rice and stir quickly until it is well-coated and opaque, 1 minute. Stir in wine and cook until it is nearly all evaporated. Now, with a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy. Stir in Parmesan cheese, cook briefly until melted. Top with chopped parsley before serving and if you are so inclined, more cheese.
Here's the deal with risotto, stir, stir, and stir some more. Go get a National Inquirer and read it with one hand and stir with the other. Don't let it seize up. It shouldn't be hard to stir. It should stay loosey goosey. When you eat risotto it shouldn't leave you feeling that you have a twenty pound shot-put in your stomach. That's bad risotto. It will probably taste good but you won't feel well afterwards.
*top video: Mexican Radio...Wall of Voodoo
*second video: I Left My Wallet In El Segundo... A Tribe Called Quest