We are closing in on one year. I have posted a recipe every single day since New Years Day, 2012. I have covered a lot of territory and I hope that I have shared some delicious meals with you. I have learned a lot about cooking, eating, writing and myself. It has been quite an experience.
Eating is such an important part of our life. Some might say the most important part. I urge you to keep a good attitude about cooking, eating and the three buzz words of this century: local, organic and sustainable. Eat whole foods, mainly fruits and vegetables and not too much. Drink well and also not too much. Above all, be happy, exercise and you will be healthy. The biggest obstacle between you and good health is between your ears.
We found some great and affordable chanterelles last night and took a break from all of the holiday fare.
- 4 Cups Chicken Broth
- 1 Cup Water
- 1 Cup Arborio Rice
- 1 Small Onion, chopped
- 2 Garlic Cloves, minced
- 3 Tablespoons Olive Oil
- 1/2 Cup White Wine
- 1 Cup Chanterelles, trimmed and chopped
- 1/2 Cup Parmesan, coarsely grated
- 1 Teaspoon Rosemary
- Salt and Pepper
- 2 Large Sauce Pans
- Wooden Spoon
- Chef’s Knife
- Non-stick Pan
- Warm the chicken broth and water in one of the pans.
- In the bottom of the other sauce pan warm the olive oil.
- Saute the onion and garlic until translucent.
- Stir in the rice so it is well coated in the oil.
- Add the wine and let reduce by half. Stir while it reduces.
- Add the broth a ladle at a time, stirring occasionally so it doesn’t stick.
- Repeat until the rice fluffs up.
- In a non stick pan cook the mushrooms with a little salt until they soften. About 10 minutes.
- When the rice is fluffy but still a little hard to the tooth add the mushrooms and rosemary.
- Continue to cook, adding more broth if needed.
- When the rice is al dente, stir in the cheese.
We served this with a couple of scallops and an arugula salad. It was a wonderful post Christmas dinner. One I will remember for a long time thanks to my lovely wife.