New Year: New Goals

So yes, I know I have let the blogging world, along with a few others, down with my lack of updating.And as I've said before I always feel too busy & that I have too many other things to take care of before this old thing, but that's not really a fair excuse being that I just had a whole week off. So with this new year starting that is going to be full of new & exciting things (wedding & married life), I'm starting with some new goals, & the most important one for you to know about is the goal to update this blog on a weekly basis. I think it's a fair goal being that I cook at least five nights a week; however, I'm going to relieve a bit of the pressure by telling myself that I can have shorter entries & maybe just post a recipe, some pictures, or some helpful links as an entry. Below you will find one of my favorite recipes for one of my very favorite foods: risotto.


This risotto is great for two reasons though: one, it includes a fried egg (major weak points for both me & the fiance)& two, there is a second recipe for risotto cakes that utilizes the leftovers. Both are adapted from Bon Apetit, which as you all know I'm a HUGE fan of. I definitely recommend a subscription for easy recipes & some more adventurous ones as well as great stories, tips, restaurant info.

Original Recipe

My adaption (no mushrooms but spinach added)

Ingredients:

3 tablespoons of butter, divided
3/4 cup chopped onion
3 garlic cloves, minced
2 cups arborio rice
1/2 cup dry white wine
3-6 cups chicken broth, divided
3/4 cup 1/3-inch cubes carrots
2 cups diced trimmed asparagus (a little more than a cup)
1 bunch of fresh spinach (chopped)
1 cup freshly grated Parmesan cheese plus additional for serving
1/2 cup shelled fresh peas or thawed frozen peas
a few sprigs of fresh Italian parsley
1 tablespoon olive oil plus additional for drizzling
4 large eggs


Preparation

Melt 3 tablespoons of butter in large pan. Add the onion and sauté until they begin to soften. Then add the garlic and stir for about a minute. Add the rice and stir until it gets just a little translucent at the edges. This takes about 3 minutes. Once the rice has changed, add the wine & stir it until the liquid is absorbed, Add 1 cup broth, and simmer until the broth is absorbed, stirring frequently. Add the carrots, asparagus, spinach and another cup of broth. Again simmer the mixture until the liquid is absorbed while still stirring frequently. Continue adding broth one cup at a time & stirring until risotto is ready.** I also like to add a final splash of the white wine at the end too. Gives it a little bite at the end.

Now add the cheese to the risotto and season to taste with salt and pepper.

**Just as the last bit of liquid is absorbing into the risotto, heat a tablespoon of oil in a pan. Cook eggs, without turning, until whites are cooked through and yolks are to your liking.

Now place a serving of risotto on each place, create a little well in the rice, place the egg sunny side up in the nest & drizzle olive oil, grate a little fresh cheese, & garnish with a sprig of parsley.

ENJOY!