Risotto
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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May 4th, 2008 at 10:45 pm
Sounds DELICIOUS!! *looks around hopefully for the recipe*
May 5th, 2008 at 5:14 pm
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.