Last week, I put the kids to bed, crawled into my own, and fired up the Hulu to watch my guilty pleasure: Food Network Star. I watched as Wolfgang Puck threw down his napkin in disgust, picked up his plate, and trotted into the kitchen to show a student chef how to make a proper risotto. His advice was to use WARM chicken stock until the consistency of the risotto was nice and CREAMY. What? Huh? Puck's risotto looked nothing like the tepid brown pebbles I had been served. Had I been deceived somehow?
Over the years, I've watched many cooking shows. It seems like the one thing that TV cooks have in common is serving their masterpieces "over a bed of risotto." Maybe it's time for me to give it a second try.
I cooked it up, served it with some barbecue salmon and corn on the cob, and guess what? EVERYONE loved it and asked for seconds—even the twins! Well, maybe not my 13-year-old who declared she doesn't like fish OR rice . . . before even touching her dinner. When creating the next X-Men film, the screenwriters really should give one of the mutants my daughter's superpower: the amazing ability to know what something tastes like without ever taking a bite.
If you're feeling adventurous, try risotto. It really wasn't hard to make at all, other than having to stir constantly (but that's why you had kids, right? Call one of 'em into the kitchen and make him or her stir while you prepare the rest of the meal). Here's the recipe I used, sans white wine.
Dinner last night: barbecue salmon, risotto, corn on the cob
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