so i’ve saved up a lot of things to blog about in my head, being too lazy to actually TYPE anything while online, but
wasting spending all my time reading the typing of others. but it’s the holidays, so time to give.
some stuff i’ve made for dinner recently that is going in my permanent rotation:
1. sweet potato risotto. it makes this great big batch, but i usually eat it all that night. as opposed to any rice dish i usually make that usually turns out to be too much no matter how i cut down the recipe. i’m obsessed with discovering “the best” of things i use, so i read about the best risotto brand on cooks illustrated website (RiceSelect Arborio Rice).
here is the recipe, adapted from REAL SIMPLE MAGAZINE
2 tablespoons olive oil
1 large onion, finely chopped
Kosher salt and black pepper
2 small sweet potatoes (about 1 pound), peeled and cut into 1/4-inch pieces
2 cloves garlic, (i always use the garlic press, baby!)
1 cup Arborio rice
1 cup dry white wine
1/2 cup grated Parmesan (2 ounces)
2 teaspoons chopped fresh sage
Heat the oil in a large saucepan over medium heat. Add the onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until soft, 4 to 6 minutes. Add the sweet potatoes and garlic and cook, stirring occasionally, for 2 minutes.
Add the rice and cook, stirring, for 2 minutes. Add the wine and cook, stirring frequently, until absorbed.
Measure 3 1/2 cups of water. Add 3/4 cup at a time and cook, stirring occasionally and waiting until each addition is absorbed before adding the next. It should take 25 to 30 minutes for all the water to be absorbed. After you add about 2 cups, taste to see if it’s the firmness you like. I stop adding water at this point.
Stir in the Parmesan and sage, more fresh ground pepper.
ok, more delicious dishes later. i’m tired.