Tomato Risotto

pull up a fork

I’ve been in a food rut. I hate it when that happens. And every time it happens, I’m certain that this one’s for good. I’m finished.

Out of commission. Washed up. Done for. All dried up. Beaten.

Kaput.

The most I’ve done lately is to dial up some old favorites, like Macaroni & Cheese by adding in a bechamel sauce (’twas rich, but lovely), or layering in some finely grated Parmesan cheese right before baking it (for more depth of flavor). *Yawn*

This is when I pass through the 5 Stages of Food Grief. Cue the violins:

First, denial: “Oh, it’s fine. My kids love their tried and true favorites! They’re kids! They’d watch the same episode of SpongeBob eight times in a row if I let them… I’m doing them a favor.”

Then, anger: “Who says I should even have to cook for these people? I blame it on my husband.”

Next, bargaining: “If I noodle around with a recipe from The Cookbook and change up a few ingredients, really, it qualifies as a new recipe. How else do people write cookbooks with 1000 recipes? It’s fine.”

Depression: “What’s the use? They’ll all just be hungry again tomorrow.”

Finally, acceptance: “I have 3 kids. If I make something new, one of them is bound to enjoy it, maybe even brag about it to their Dad. I’ll put it on the blog. Someone will like it. Let’s get on with it, then.”

To be fair, I’ve been a bit distracted as of late. May I indulge myself in some whining? Aside from the whole food blog/cookbook business (which is truthfully a joy), and the three wee ones, I’m in my final semester of graduate school for a master’s in social work. For that, I have an internship, and coursework.

I finally got back in the groove when I thought about Jennifer R., who posted on the Gluten-free on a Shoestring Facebook Page that she wanted more frequent recipes on the blog. So I came to my senses, and made some Tomato Risotto. And 2 of my children didn’t like it. But they were wrong. So very, very wrong. It tasted like Chef Boyardee, all growns up and gluten-free. Our baby’s all growns up.

Tomato Risotto
MAKES 4 SERVINGS

Ingredients
4 1/2 cups stock (vegetable, chicken, or beef, in order of least to most rich)
4 tablespoons unsalted butter
1 medium onion, finely chopped
2 cups arborio rice
1 28-ounce whole peeled tomatoes, drained and roughly chopped

1.In a medium size saucepan over medium heat, bring the stock to a gentle simmer. Keep covered until you’re ready to use it. Using warm stock will help the rice absorb it better when the time comes.

2. In another medium size saucepan over medium heat, melt the butter. Sauté the onions in the butter for 4 to 5 minutes, or until they turn translucent. Then turn the flame to low, and add the rice. Cook the rice in the butter and onions for 2 minutes, stirring almost constantly, until the rice begins to become translucent as well.

3. Add the simmering stock, about 1/2 cup at a time, to the rice, stirring constantly as the rice absorbs the liquid. Add another 1/2 cup of stock once the previous 1/2 cup has been fully absorbed by the rice, stirring…stirring…stirring (figure on about 20 minutes of this stirring nonsense). Continue the ritual until the last of the stock has been added. Add the chopped tomatoes and stir until any liquid has absorbed or evaporated and the tomatoes are heated through and well incorporated into the mixture.

4. Cover the pot and allow it to sit for 5 minutes, no more, before serving.

And don’t let the dog eat it.

Good cooking inspiration to all, and to all a good night…

Warmly,

Nicole

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