Risotto

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I made risotto for dinner tonight, with sun-dried tomatoes and some Kraft olive-and-pimento spread (it comes in a little jelly jar, like the Old English spread). Yum. I’ve got extra for lunch tomorrow.

Risotto is trouble, but it is so completely worth it.

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About John

John Carney is a journalist, a certified United Methodist lay speaker, a veteran of foreign and domestic short-term mission trips, and author of a self-published novel, Soapstone.
  • http://stereophonicbionic.blogspot.com/ Jennifer

    Sounds DELICIOUS!! *looks around hopefully for the recipe*

  • http://stereophonicbionic.blogspot.com/ Jennifer

    Sounds DELICIOUS!! *looks around hopefully for the recipe*

  • http://lakeneuron.com John

    It wasn’t as much a recipe as a method (and I really didn’t write down my quantities). I made risotto the normal way, sauteeing a little garlic with the rice, using chicken stock and a little bit of white cooking wine as the liquid. I snipped up some sun-dried tomatoes (not the kind packed in oil; the kind that come vacuum-packed in the produce section) and added them at some point during cooking.

    When the risotto was done, I added the olive-and-pimento spread.

  • http://lakeneuron.com John

    It wasn’t as much a recipe as a method (and I really didn’t write down my quantities). I made risotto the normal way, sauteeing a little garlic with the rice, using chicken stock and a little bit of white cooking wine as the liquid. I snipped up some sun-dried tomatoes (not the kind packed in oil; the kind that come vacuum-packed in the produce section) and added them at some point during cooking.

    When the risotto was done, I added the olive-and-pimento spread.