Risotto

Ingredients:

1 cup of arborio rice

3 to 4 cups of heated stock 

1 cup of Parmesan cheese

2 TBS of butter

2 bulbs of shallots (or equal amounts onion)

Use a pan that has a large opening.

Melt the butter (you can add olive oil if you like) and add shallots (or onions) and saute until transparent, not brown.

Add the rice and stir while cooking for a couple minutes until the rice becomes transparent too.

Start to add the heated stock slowly, about one cup at a time and stir. 

You want the rice to release the starch slowly to make it creamy.

You don't need to stir all the time, but at least every time that you add broth…

After the last cup of broth, try the rice to see if it is tender.  

When rice is cooked, add the cheese and check if you need to add salt.

That is the basic risotto, to this you can add anything…

For summer, add zucchini  and fresh tomatoes, or fresh herbs or spinach.

This dish has to be served immediately or the rice will continuing to absorb the liquid and became too thick.

 

Tomatinhos (Roasted Tomatoes)

1 Costco box of grape tomatoes / or cherry tomatoes

2  or 3 TBS of Rock Salt

Sprigs of rosemary (handfull)

6 gloves of garlic unpeeled

Olive oil

Preheat oven to 350F

Wash the tomatoes and dry them well, (don't use cold tomatoes as the condensation will create too much liquid)

Put tomatoes in baking pan and add salt on top as well as the sprigs of rosemary.

Use something flat to roughly press the unpeeled garlic to release the flavor and distribute the cloves in the tomato pan.

Pour olive oil over the tomatoes until the bottom of the pan is covered

Bake in oven at 350F for about 15 minutes on bottom tray.  Then transfer to the top tray to broil for a few minutes.  

Serve with pasta, toast, crackers… If you want, you can blend the roasted tomatoes to create a sauce.

Broccoli Goat Cheese Frittata

Broccoli Goat Cheese Frittata

serves 2, takes 15 minutes
from Eating For England


Ingredients
"The ingredients list here is very rough. A frittata is not really about precision in my opinion; it’s more about what you have on hand and making adaptations."

• 2 teaspoons olive oil

• 1/2 small onion, thinly sliced

• dash salt

• 1/2 head leftover broccoli (raw asparagus would work well here. snap off the tough ends and cut into 1/4 inch pieces

• 2 large eggs, lightly beaten

• dash milk

• 2 tbsp organic chevre (soft goat cheese)

• small handful sharp cheddar, grated (gruyere or swiss works really well here – use what you have on hand!)

Directions
Heat olive oil into a small oven-proof frying pan over medium high heat. Add onions and salt and cook, stirring occasionally, until onions are softened, about 3 minutes.


Whisk eggs with a dash of milk in a small bowl. Whisk in chevre and add salt. Add broccoli to pan, reduce heat to medium-low, and cook until warmed through. Pour in eggs and cook until almost set, but still runny on top, about 2 minutes. While cooking, pre-heat the oven broiler.


Sprinkle cheddar cheese over eggs and put in oven to broil until cheese is melted and browned, about 3 to 4 minutes. Remove from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges.


More frittata ideas:
> asparagus and cheddar
> leeks and goat cheese 
> spinach and garlic 
> bacon and cheese 
> mushroom and swiss