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

Good Noms makes curry

Anyone that knows me well, will tell you that there are few things I love as much as a bowl of hot, yellow curry over rice. Very few things, indeed.

Yellow curry:

• Carrots - 2 large
• Red potatoes - 3
• Sweet potato - 1 (Not a yam)
• Onion - 1
• Lemongrass - 1 stalk
• Green onion - 1
• Chicken thighs, or any other chicken with bones in it (4 thighs - 1 1/2 pounds)
• Coconut milk - 150mL (a little over 1/2 cup)
• Yellow curry powder - 1/4 cup
• Curry paste - 1 tbsp
• Basil
• Rice

Cook the amount of rice you want according to instructions. Rip the skin off the chicken thighs with your best "Hulk smash" impression. Cut the meat parallel to the bone, set aside. Cut the meat around the bone perpendicular to it, but not through the bone. Take the bones with the meat still on it, put it in the pot on medium high. This is the braising process. If the meat begins to stick to the bottom, do not worry. It will detach with the addition of water, later.

MEANWHILE...
Wash, cut your potatoes, carrots, onions. With the onions, it is easiest to cut them into slivers, as shown below.

By this point, check on the chicken bones. They should be cooked enough to cut through. Take them out (carefully, hot) and cut them up. Put them back into the pot with the rest of the uncooked chicken meat. When it browns on the outside, add in all the vegetables, give it a stir. Once the vegetables begin to look coated with the fats and the onions begin to caramelize, add in all the spices, and it will look like a hot mess. Once the spices are absorbed, add about 4 cups of water, or enough to almost cover the vegetables. Let cook for about 40 on med-hi. Once the veggies get close to fork tender, give it a taste to see if any more spices are needed, turn down to low, then in goes the coconut milk. Give it a good stir.

Stand back and ponder Life, the Universe, and Everything. Turn off the heat and serve over rice.