Constant Vigilance

If you could go back in time just one week and tell yourself one thing- what would you say?




I might say 'don't worry about the crazy lock problem with the car, it will cost you $300 for them to find nothing wrong' OR (and this is the big one!) 'charge your darn camera batteries already!'.



Unfortunately, I don't have a time machine and couldn't warn myself about the car or camera. If I had, then I could have avoided today's 'oh crap!' moment. And saved a good chunk of money earlier in the week.




I was extremely bummed about the cameras- I had been very excited make a risotto for the first time. I knew the colors would be gorgeous to photograph! My only solution, don't laugh, was to take photos with my iphone. It was much lighter and easier to hold, but man I missed my camera. I had already started making the risotto when I realized the error of my non-charging ways, otherwise I would have gone so far as to wait until the batteries were charged- that's how excited I was. Am I rambling on and on? Did I mention I was bummed?



Lucky for me, this risotto totally rocked. I'm so impressed. It's packed with veggies and extremely creamy. It's an Ina Garten recipe, but I had to do a few substitutions- and I was excited that it held up to it all.



As a note, no one is lying when they say that risotto is time consuming. It's an investment. Make it. Risotto requires constant vigilance, you must remain on top of it the whole time. Kind of like the way Shelby remains constantly vigilant about the helping me clean the kitchen.


Isn't she helpful?


I paired it with a seared steak and that just made the meal over the top delicious. Hello wonderful!


Funny shaped steak? I had to share..


Vegetable Risotto
adapted from Ina Garten's Spring Risotto

ingredients

1 1/2 tablespoons good olive oil
1 1/2 tablespoons unsalted butter
3 cups chopped leeks (white and green parts of about 2 leeks)
1 cup chopped zucchini (three small or two large)
1 1/2 cups arborio rice
2/3 cup dry white wine
4 to 5 cups simmering chicken stock
1 pound tasparagus
10 ounces frozen peas
1 tablespoon freshly grated lemon zest (2 lemons)
Kosher salt and freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
1/3 cup mascarpone cheese
1/2 cup freshly grated Parmesan, plus extra for serving
3 tablespoons minced fresh chives or green onions, plus extra for serving

Pour chicken stock in small pot and bring it to a simmer.

Heat the olive oil and butter in a good sized saucepan over medium heat. Add the leeks and zucchini and saute for 5 to 7 minutes, until tender. Add the rice and stir for just a minute to coat. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring the whole time and waiting for the stock to be absorbed before adding more. This process should take a while, about 30 minutes.

Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes. Drain and cool, if you are that ahead of the game. If not, drain and toss in after the risotto has been cooking for 15 minutes, as stated below.

When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. Continue cooking and adding stock, stirring, until the rice is
al dente.
Mix the lemon juice and mascarpone together. When the risotto is done, turn off the heat and stir in the mascarpone mixture (mmm) plus the parmesan cheese and chives. Serve immediately, or eat it all right out of the saucepan. Whatever floats your boat.


Enjoy!
-m