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!|
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.