New under cabinet lighting has been installed in the kitchen and I could not be happier! It's great being able to see the counter so well now. We also got some dimmers put on the recessed lights which will be really pleasant when we entertain at night.
So, the kitchen was open last night. Since I had some arborio rice in the pantry I decided to make risotto since I've always wanted to give it a shot. I'm not going to lie, it took a really long time and frankly, Whole Foods risotto in the box takes 20 minutes and is pretty darn good, so I'm not so sure how often I'll feel motivated to make risotto, but it was delicious (and I'm always happy when I can conquer a previously unknown dish). Harris Teeter had lobster tails on sale for $2.99 so I picked a few up and figured I'd jazz up the risotto. I read a few recipes to understand the basic template of making risotto and then here is what I did: removed lobster meat, chopped, sauteed in butter for just a minute, removed and set aside. Sauteed one large shallot in the same pot (added some olive oil). Added a few chopped cloves of garlic and then some fresh sage, rosemary and thyme. Salt, pepper. Added 1 cup of rice, coated, then did the whole 'chicken broth, stir, chicken broth, stir, etc' song and dance. I used about 4 cups of broth for 1 cup of rice. After a very long time when it was finally cooked and tender I threw in some peas and the lobster as well as some shredded parmesan and pecorino romano cheese. We also grilled a leg of lamb (butterflied) and I made a delicious rub for it: ginger and garlic paste, olive oil, salt, pepper, red chili powder, tandoori masala, cumin, coriander and rosemary.
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