Both kids in double digits now, what the heck?
Happy Birthday girl with her store bought cake. I wanted to try to make her some sort of fancy cake, but I just ran out of time and energy.
Funny story...I accidentally bought the kind of candles that relight after you blow them out. They were sparking all over the place and burning down to the cake and we couldn't get the darned things to quit burning...hehe! That's what she gets for having an over 40 mom who can't read the fine print.
Silly kids
Birthday Critters
I know haven't posted much food lately, so can I get an amen and a hallelujah for risotto?
However much this recipe makes up is exactly how much I can eat in one sitting! It's so easy and so delicious...what's not to love!
Here's the recipe from RachaelRay.com
Lemon Risotto
1 quart chicken stock
2 cups water
1 tablespoon extra virgin olive oil (EVOO)
1 small-medium onion, finely chopped
2 cloves garlic, finely chopped or grated
1 cup Arborio rice
Zest and juice of 1 large lemon or 2 small Meyer lemons
1/2 cup white wine
2 tablespoons butter, cut into small pieces
1/2 cup grated Pecorino Romano cheese (a couple of handfuls)
2 tablespoons slivered mint leaves
A handful basil tops, shredded or torn
1 tablespoon extra virgin olive oil (EVOO)
1 small-medium onion, finely chopped
2 cloves garlic, finely chopped or grated
1 cup Arborio rice
Zest and juice of 1 large lemon or 2 small Meyer lemons
1/2 cup white wine
2 tablespoons butter, cut into small pieces
1/2 cup grated Pecorino Romano cheese (a couple of handfuls)
2 tablespoons slivered mint leaves
A handful basil tops, shredded or torn
(I left the previous two ingredients out and used parsley)
Salt and pepper
In a large pot, heat the stock and 2 cups water over medium-low heat.
In a risotto pot or large skillet with rounded bottom, heat the EVOO over medium to medium-high heat. Add the onions and garlic to the pan and sauté to soften, 3-4 minutes. Stir in the rice and add the zest of lemon. Heat the rice a minute or two, then add the wine and cook to evaporate. Add in the stock a few ladles at a time and stir for a minute with each addition of stock to develop the starch and creamy aspect. Keep adding the stock each time pan starts to become dry at the edges. The total cooking time will be 18 minutes or so.
When the rice is cooked to al dente, stir in the butter, lemon juice, cheese and herbs. Serve immediately.
In a risotto pot or large skillet with rounded bottom, heat the EVOO over medium to medium-high heat. Add the onions and garlic to the pan and sauté to soften, 3-4 minutes. Stir in the rice and add the zest of lemon. Heat the rice a minute or two, then add the wine and cook to evaporate. Add in the stock a few ladles at a time and stir for a minute with each addition of stock to develop the starch and creamy aspect. Keep adding the stock each time pan starts to become dry at the edges. The total cooking time will be 18 minutes or so.
When the rice is cooked to al dente, stir in the butter, lemon juice, cheese and herbs. Serve immediately.
