I haven't been cooking much lately, unless you count melting more cheese on top of a frozen pizza.. Do it. It's worth it. So I decided to try my hand at Parmesan Risotto.. Now rice is my nemesis, my Lex Luthor, my Corinne Roitfeld, Barney the Purple Dinosaur. I CANNOT COOK RICE. Sure I've tried every method and I just cannot do it. If I need to make rice I grab those microwave packs of Uncle Ben and voila there's the rice. Enjoy it. I'm not sure why I decided to make risotto but eu mah gawd it worked out. And it wasn't that hard...
Parmesan Risotto
2-3 of cups of risotto
liter of chicken stock
cup of white wine
2 cups freshly grated parmesan
an onion chopped
4 tbsp of buttah
I read up on how to make risotto and the consensus was that if you didn't follow the instructions your risotto would be ruined and you and your family would die a painful death. Oh yeah? Challenge accepted. I melted 2 tbsp of buttah, translucentized (it's a new word) the onions, added the uncooked risotto and coated in buttah and onions. Put it to a low heat. Added a ladle of chicken stock. Everytime the liquid would absorb, ladled more stock in and stir. Once the risotto seemed cooked I added the wine, let that absorb. Then melted the rest of the buttah and added parmesan. Done-o. Serve-o immediately.
It was actually really good and still good reheated at 4 in the morning. Awesome. Go forth, make risotto. Stir it a few times.
In other news, my other blog is up. You can find the two articles here: http://www.austriantimes.at/ if you scroll down to the bottom (I've posted it on Facebook but for the reader out there who googled Jewish Squirrel cookies, there you go). The picture was taken by my friend's husband Jörg last year when I was thinner. It's in Sepia, makes me look good.
Happy Tuesday!
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