Thursday, June 24, 2010
Easy Risotto, Take Two!
I was so (hungry/) excited about Angela's post that I had to make that risotto tonight, with a few additions and alterations based on what was floating about in my kitchen. Then I watched Julie and Julia, despite the fact that I said I wouldn't. And I kind of enjoyed it. Oh man, my husband, who was elsewhere tonight, is going to be mad! At least there's some leftovers. [My computer refuses to post the photo the right way round, but you get the idea.]
Here are my additions/alterations: I only had about 1/2 to 3/4 cup rice and it worked just fine. I used 2 cups water and 1 cup chicken broth, since I had chicken broth in the fridge that needed using. My major divergence is the addition of some sauteed yellow summer squash, which also needed using - sauteed in the cast iron skillet (dirty - the good kind of dirty - with a few past dinners' accumulated bacon/pork chop/steak fat) with a little roughly chopped garlic and a dash of the broth (so that the garlic didn't burn) - over low while the rice was simmering. I added the squash in the last step with the cheese, as well as some julienned basil from the plant on the window sill.
Thanks, Angela/Horvathia! Totally delicious!