The ecstacy of my daughter, Clare being here. Gifts, her building me up with clothes and photos, her cleaning, oh my gosh! She cleaned the washer, the doors, toilet and bath, holy cow! She made kitchen shelves, hung mirrors and shelves, took me out multiple times, and we had fun skyping with others in my family, together. Ate in restaurants, cooked at home. She had lots of green juices and fruits. Visited with other artists, walked Tiko. What a beautiful, beautiful visit. I will miss her so much.
- 1½ c. arborio rice
- 1 liter vegetable or chicken stock
- ½ c. dry white wine
- ½ small onion, chopped
- 3 T. coconut oil or butter
- 1 T. olive or vegetable oil
- ¼ c. grated Parmesan cheese, optional
- 1 T. minced fennel
- salt, to taste
- Heat the stock to a simmer in a medium pot, then put the heat on as low as possible.
- In a large saucepan, heat the oil over medium heat. Then add the onion and mushrooms. Saute for 2–3 minutes or until slightly translucent.
- Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coat Sauté for another minute or so, until there is a slightly nutty aroma. Don’t let the rice turn brown. Add the wine and cook while stirring, until the liquid is fully absorbed. Add a ladle of hot stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process. It’s important to stir constantly, especially while the hot stock gets absorbed, to prevent scorching, and add the next ladle as soon as the rice is almost dry. Stir for about 15 minutes after adding the ladles of stock. As it cooks, you’ll see that the rice will take on a creamy consistency.
- Stir in the remaining 2 T. oil/butter, the Parmesan or non-dairy cheese, and the fennel, and season to taste with salt.This technique called the risotto method, releases the rice’s starches, producing a creamy, velvety dish
Word /Phrase of the Day – mi amor – my love
Tip of the Day – A properly cooked risotto should form a soft, creamy mound on a dinner plate. It shouldn’t run across the plate, nor should it be stiff or gluey.