Tuesday, September 2, 2014

My very first risotto

So one thing I do besides write is cook. I'm not sure which I've been doing longer, writing or cooking, but both started when I was about 7. Mostly I loved making desserts, especially cake. Which is funny because no one in my family besides my mother liked cake. My mother used to say the oven timer would ring and no one would know what was coming out.
So fast forward a few years and a dietetics degree later, I'm still cooking and making crazy things. This weekend I made a cornbread salad and lemon chiffon cupcakes with lemon zest on top for a draft party. Then for my dad's birthday my sisters and I made five kinds of kebabs and ten tons of food topped off by my famous cherry pie. It is made with real cherries that I picked and pitted myself. It's one of my very favorite dishes.
And today I made something that I've been wanting to make for some time now: risotto. I looked for some recipes, but couldn't find one I liked. And I wanted to use my rice maker as I so infrequently get to use it. So I made one up. And luckily it worked, and I was so proud of it.
My first risotto, I'm so proud!
It doesn't look as pretty as it tasted, but my picky six year-old ate it, so you know it had to be good! Now, if you would like to steal my recipe, here it is:
1 cup onions, diced
1 clove garlic, minced
2 tbsp. butter
2 tbsp. olive oil
1 cup Arborio rice
2 cup chicken broth
3 cup milk
1/2 cup parmesan cheese
3 tbsp. sun dried tomatoes, diced
2 tbsp. fresh basil, cut into ribbons
1 cup corn (I used frozen)
5 pieces bacon, cooked and crumbled
Sauté the onions  in the butter and olive oil for 3 minutes. Then add garlic and sauté for another 2 minutes. Add in the rice and stir until coated. Add in the chicken broth and milk and stir. I had my rice maker do the work, but you cook until the liquid is absorbed and it makes a creamy texture. Then I added in the cheese, tomatoes, basil, and corn. I let them melt in with the risotto and seasoned with salt and pepper. Garnish with bacon and some extra basil if you have it.