Good Noms Valentine's 1: Risotto

This is part one of a three part series that encompasses the meal that Tu made for me on Valentine's day. This meal has rekindled in me a fiery burning passion ... for beets. I seriously love beets. I guess Tu isn't bad, either.

So, Risotto.

• 2 cups arborio rice
• 8 oz mushrooms of your choice (shiitake)
• 3-4 cups vegetable broth
• 1/2 cup cream
• 2 tbsp extra virgin olive oil
• 2 oz grated parmesan
• dried parsley
  
• 1 oz Grey Goose*

Clean and cut the mushrooms. Sautee them in a small amount of the oil. Set aside. In a thick bottomed (heh) pot, put the rice into the oil on medium heat. Give a stir to coat. When it becomes glossy and transparent and you start to hear sizzle, you will first add the vodka**, then begin adding the broth. You will add half a cup at a time and wait until mostly absorbed to add the next half cup, stirring constantly. This will take about a half hour. Have fun.

When you are on your last half-cup of broth, throw in your sauteed mushrooms and parsley. When the last half cup is absorbed, add the cream and turn off the heat. Stir in the grated cheese. Let rest a bit to thicken. You now might be as good a risotto maker as old Italian ladies. For everyone's best, though, don't challenge them. Feel free to speak with an appropriate accent for the rest of the day.

For complete meal ideas, tune in next week.

*Typically you should use white wine. Tu thinks that since the dish is grains, and the grape (wine) is a berry, it doesn't go well together. Vodka, however, is made from grains/root vegetables, so makes more sense. If you'd rather use wine, it's about 4 oz.

**If you are using wine, add it in-between your stock portions in increments