Tuesday, June 21, 2011

Happy Summer!!!

Tonight I envisioned cooking out on the grill, thankfully we got everything cooked before the thunderstorm was upon us.

Dinner tonight consisted of Grilled Italian Sausage (from a farm in Blacksburg, VA who specializes in grass fed), grilled green, yellow and red peppers and a risotto.

The peppers I cut in half and scooped the seeds out of and then cut them into wedges, drizzled with extra virgin olive oil on each side, sprinkled them with salt and pepper and then they were placed on the grill.  They were grilled until just soft.

The risotto is a recipe from Julia Child.  It is a very simple and easy recipe.  You can make the original risotto and then add any other ingredients you would like to compliment your dinner.  Tonight we just had the simple recipe.

Here is the recipe from Julia Child for Braised Rice - Risotto

Saute 1/4 cup finely minced onion in 2 tablespoons of butter to soften.  Stir in 1 cup of rice (Arborio Rice) and cook, stirring with a wooden fork (a wooden spoon works just fine), for 2 to 3 minutes, until grains look milky.  Stir in 2 tablespoons dry white French vermouth (any Vermouth you have on hand will work) and 2 cups of chicken broth (I use a homemade broth that I keep in the freezer in canning jars), add 1 imported bay leaf (most bay leafs you buy in the store are imported however some come from California - really any will do), and bring to simmer.  Season lightly (with salt and pepper), stir once, lower heat, cover, and cook for 8 minutes.  The rice is done when the liquid is completely absorbed and steam holes are visible on the surface.  The rice will almost be tender, with the slightest crunch in the center.  Let stand 5 minutes off the heat, covered, to finish cooking.  Then fluff with a fork, and correct seasoning (add more salt if needed).

We had an open bottle of 2006 Savoy - Lee Winery Cabernet Franc, so we had this with dinner as well which complimented the grilled items very well.

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