Going back over dishes that I haven’t made in forever, and making sure I still love them. This is one of those dishes.
Everyone seems to think that risotto is hard, and it can be, as you have to constantly stir and tend to it. But if you are willing to do that, this dish is wonderful. Start by adding Arborio Rice to a dry skillet to toast for about two to three minutes or until the rice is warm.Add in sauteed onion or shallot (about a 1/4 cup) that is just cooked just to translucent, not browned. Add about one teaspoon of olive oil as well and continue to toast for about 5 more minutes or until the rice whitens.Then add one cup of good white wine (whatever wine you would actually drink). Simmer until absorbed, stirring constantly. Add about one teaspoon of fresh thyme, salt and pepper. Bring to a simmer two cups of chicken stock in a separate pot, and add to the rice mixture one ladle at a time, stirring, until the liquid is absorbed each time. This will take about 20-25 minutes over a slow simmer. Again this takes time so don’t rush the rice. Be gentle in stirring, and let the rice absorb the liquid. Once the rice is cooked and the liquid is absorbed, add about one cup of parmesan cheese. Gently fold into the rice.Serve warm, and add a bit of cheese on top if you wish.Succulent, creamy, rich and full of flavor. The rice had a nice bite or chew and the cheese added a super creamy flavor. It is time consuming, and make sure that you have everything in place before you start cooking as it can get complicated. I served this with the baked salmon as it was good compliment to the fish but will hold up on it’s own.
David loves beef roast and potatoes. So, I decided to try something a little different with my beef roast (I know – not me!). One onion, rough chopped, sauteed in oil with some salt and pepper.I added about 2 slices of chopped bacon for added flavor.I seasoned the chuck roast with salt, pepper, season salt, and lots of paprika. Place in the pan to sear with 4 cloves of whole garlic. Turn after the bottom has a nice brown color, and sear the other side for another 8-10 minutes (or longer if needed) to get a nice brown color on both sides.Once the meat is brown, remove and let rest while the sauce is blended.Add 2 cups of red wine (one that you would drink, this is a Cab), and about 2 cups of beef stock. Also, add 10-12 small sprigs of fresh thyme. You can either leave the leaves on the tyme or remove them. I remove them so I didn’t have to worry or think about it later. Bring to a simmer, and then add the meat back to the pan.Remove from the stove top and place in the oven (covered) at 350 degrees for 3-4 hours or the meat is cooked through and tender.
I did add small russet potatoes when it went into the oven (don’t have to think about it). Removed them when done. The kids were home (both of them), so we had dinner at the table. It was wonderful. The roast turned out wonderful. Deep, rich flavor, and the meat was tender.
Since I made sauce for the zucchini lasagna, and I had some extra (score), I decided to go ahead and make some meals for either dinner or lunches for the week.
David is part of a local community theater group, and will be in rehearsals all week. So I will be on my own for dinner.
I had a sweet potato, sliced, chopped. Add a bit of olive oil, salt and pepper. Bake at 350 degrees until soft and tender.I also had spiralized some zucchini – made some noodles.Three bowls with some zucchini, sweet potatoes, and…Added the meat sauce, and then parmesan cheese of course! Four meals…well, one is zucchini noodles with some olive oil, salt and pepper – with shrimp that I had sauteed as I had ran out of meat sauce.This week was so much better for meal planning and prepping. I felt so much better about dinners, and lunches and my overall health.
How was your week? Did you plan/meal prep?