Be the change you want to see.

for my future reference. I CAN make risotto with out Jeff in the house helping. W00+!

Tonight's Ingredients:

Butter, 2 dollops (administered separately)
one small fresh jalapeno, finely diced with seeds
one med yellow onion, diced
one portobello mushroom, randomly chopped =)
2 cups arborio rice.
2 cups white wine (TJ's Honey Moon Viognier, tasty!)
4 cups TJ's chicken broth (used the whole carton)
handful of dried oregano, crumbled
handful of dried parsley, crumbled,
handful of fresh basil
double handsfull of Pecorino Romano /Parmesan blend, or to taste

You need a 12" fry pan and an 8 cup pot for boiling the broth.

(Prep work of dicing already complete)
Start the wine and the broth on boiling in the sauce pan. Start butter dollop one melting in the frypan.
add jalapeno, & onion to fry pan till onions are translucent. add portobello.
Remove veggies from pan to a bowl, second dollop butter into fry pan, add the 2 c. arborio rice. Saute on med. heat till grains start to become translucent. By this time the broth/wine should be boiling. Turn it off. Ladle about 1/2 cup of broth into the frypan with the rice. Stir till mostly evaporated/absorbed.
Lather rinse repeat till half your broth is gone. Add the veggies back in, crumble the oregano and parsley in, new ladle of broth, mix thoroughly. Taste rice from time to time to check on desired done-ness.
Just before you add the last bit of broth, ready your parmesan/romano blend. bung in the broth, stir, add the basil, stir, add the cheese, stir till it's not wet, turn off the gas. Let it hang out for a couple minutes, bung a whole bunch of it in a bowl, pour the rest of the viognier to enjoy with your dinner, and, of course...

blog about it on Livejournal.

heh.