It's TUESDAY again... *UPDATE* (THANKS TAMMY!)
... and you know what that means, right?
Ruby's Uncle Steve comes over for dinner & some quality TiVo.
It started out as American Idol but now we watch 'Last Comic Standing'.
And what's on tonight's menu you ask? What else, MY FAVORITE THING TO MAKE!
( I have about a thousand different ways to make it, but it's a meal in & of itself!)
Tripple Pepper Risotto with fresh onion & garlic.
Mmmmmm doesn't it look YUMMY?!!
DON'T YOU WISH YOU WERE COMING FOR DINNER TONIGHT?
*grin*
Hey, if you live close enough, come on over, I'll ALWAYS feed you!
UPDATE: Ok, I'm officially a CHEEZEBALL! Thanks to Tammy's quick eye!
She politely comented that I might want to include the recipe, DUH!
So, here goes:
Ruby's Uncle Steve comes over for dinner & some quality TiVo.
It started out as American Idol but now we watch 'Last Comic Standing'.
And what's on tonight's menu you ask? What else, MY FAVORITE THING TO MAKE!
( I have about a thousand different ways to make it, but it's a meal in & of itself!)
Tripple Pepper Risotto with fresh onion & garlic.
Mmmmmm doesn't it look YUMMY?!!
DON'T YOU WISH YOU WERE COMING FOR DINNER TONIGHT?
*grin*
Hey, if you live close enough, come on over, I'll ALWAYS feed you!
UPDATE: Ok, I'm officially a CHEEZEBALL! Thanks to Tammy's quick eye!
She politely comented that I might want to include the recipe, DUH!
So, here goes:
Ingredients:
1/4 cup Extra Virgin Olive Oil
2 cloves Fresh Garlic* (minced)
*ready minced garlic (1 heaping Tablespoon) is ok too but renders a slightly different flavor than the fresh...
1 large spanish onion (chopped)
3 large peppers (chopped )
-1 green
-1 yellow
-1 red
(or colors of your choice)
1 cup uncooked Italian Risotto
4 cups Chicken Stock (or veggie stock if you want it vegetarian)
Salt & Freshly Ground Black Pepper (to taste)
4 T Italian Seasoning
1/4 - 1/2 cup Freshly Grated Imported Parmegiano Regianno Cheese (please trust me on this, that kraft ready to shake shit that they dare to call "Parm" cheese IS NOT THE REAL DEAL & MAKES MY NONNA ROLL OVER IN HER GRAVE! It won't give the optimum flavor for this dish... you can find the wedge of the REAL stuff at the cheese section of your deli & it's worth every penny! Work your muscles people, buy an extra fine cheeze grater & go to town, your taste buds will thank you for it!
Directions:
In a large non stick skillet over medium high heat, add Extra Virgin Olive Oil.
Once minced & chopped, add garlic, onion, peppers & uncooked risotto.
Add salt, pepper & italian seasoning, mix well.
Cook over medium high heat stirring occasionally until risotto becomes slightly transparent.
Once that happens, add (one cup at a time) chicken stock & let slowly absorb.
Risotto will swell & become sticky & you want it to slightly stick to the bottom of the pan, once that happens, stir well & then it's time to add the next cup of broth.
Continue adding one cup at a time till all 4 cups fully absorb into Risotto.
Once all cooked & thick & sticky & your house smells heavenly, remove risotto from heat & let cool slightly & then add Parmegiano Regianno Cheese & blend well. Always offer extra cheese for those who want to add more to it just prior to eating! (me) *grin* LOL
Serve as a meal (which is how I do it) or with your favorite meat & a side salad & enjoy!
1/4 cup Extra Virgin Olive Oil
2 cloves Fresh Garlic* (minced)
*ready minced garlic (1 heaping Tablespoon) is ok too but renders a slightly different flavor than the fresh...
1 large spanish onion (chopped)
3 large peppers (chopped )
-1 green
-1 yellow
-1 red
(or colors of your choice)
1 cup uncooked Italian Risotto
4 cups Chicken Stock (or veggie stock if you want it vegetarian)
Salt & Freshly Ground Black Pepper (to taste)
4 T Italian Seasoning
1/4 - 1/2 cup Freshly Grated Imported Parmegiano Regianno Cheese (please trust me on this, that kraft ready to shake shit that they dare to call "Parm" cheese IS NOT THE REAL DEAL & MAKES MY NONNA ROLL OVER IN HER GRAVE! It won't give the optimum flavor for this dish... you can find the wedge of the REAL stuff at the cheese section of your deli & it's worth every penny! Work your muscles people, buy an extra fine cheeze grater & go to town, your taste buds will thank you for it!
Directions:
In a large non stick skillet over medium high heat, add Extra Virgin Olive Oil.
Once minced & chopped, add garlic, onion, peppers & uncooked risotto.
Add salt, pepper & italian seasoning, mix well.
Cook over medium high heat stirring occasionally until risotto becomes slightly transparent.
Once that happens, add (one cup at a time) chicken stock & let slowly absorb.
Risotto will swell & become sticky & you want it to slightly stick to the bottom of the pan, once that happens, stir well & then it's time to add the next cup of broth.
Continue adding one cup at a time till all 4 cups fully absorb into Risotto.
Once all cooked & thick & sticky & your house smells heavenly, remove risotto from heat & let cool slightly & then add Parmegiano Regianno Cheese & blend well. Always offer extra cheese for those who want to add more to it just prior to eating! (me) *grin* LOL
Serve as a meal (which is how I do it) or with your favorite meat & a side salad & enjoy!
4 comments:
The true question becomes ... do you deliver??
*huggers*
Crazy Aunt D ... who will, one of these days, get someone to come visit me!
Uh, didn't you forget to post something? How 'bout the recipe. That looks scrumptious.
Tammy
(BTW, does the minced garlic in a jar count as fresh?)
Oh my gosh - How I wish I was living close by so I can just come over with an empty plate. Figuring out what to make every evening sometime drives me crazy. Thank you for this quick and easy recipe.
Love,
Sherrie in Surf City USA
Cool - looks yummy. Thanks for the recipe. I am in a horrible cooking rut!!
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