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Everyday Cook and Everyday Food

 

I met Julia on Twitter just a short while ago. She followed me and I followed her back because Julia was the name of my maternal grandmother. Twitter is like that. I follow people for the strangest reasons.

However, I soon discovered that Julia was a rare gem of a woman and human being.

She is also uncommonly talented in many fields. She is truly a mistress of all trades.

She has her own blog, Julia Barrett’s World – a MUST visit blog. There is a link in My Favorite Blogs list, or you can just click the link here.

Julia and Julia’s blog are eclectic.

She also writes books and is published on Amazon, she cooks, she is a registered nurse, has owned her own catering company and restaurant, was an art teacher, and a soccer coach. She has also worked as a nanny, a secretary, and a pastry chef. I may have missed something. In case I did you can read about her on her blog.

Julia has heart, soul, and passion. She has a wicked sense of humor. And she handles adversity with grace and grit.

The day I ran the Bow Ties with Sun Dried Tomatoes in a Cream Sauce recipe here Julia tweeted she was making Sun Dried Tomato Risotto for dinner that night. Oh that sounded so good I asked if she would be Everyday Cook # 12.

She graciously agreed and here we are.

Every Day Cook # 12

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Sun Dried Tomato Risotto

sundried tomato risotto

This is what you will need for 8 people:

2 cups arborio rice

1 qt. chicken broth

1 large shallot –

3-4 cloves garlic

handful celery leaves

1 cup white wine or 1 bottle beer – I use beer

2 Tbs. olive oil

2 Tbs. butter

3 ounces chopped marinated sundried tomatoes

6 oz. can tomato paste

8 oz. soft goat cheese

salt, pepper, water

Here is what you do:

On medium heat, sauté shallot, garlic, and celery leaves in olive oil and butter for 5-6 minutes.  Add salt and pepper to taste.  

Add chopped sundried tomatoes.  

On medium heat, sauté shallot, garlic, and celery leaves in olive oil and butter for 5-6 minutes.  Add salt and pepper to taste.  

Add chopped sundried tomatoes.  

Pour in Arborio rice.  Sauté and stir until rice becomes translucent, about 5-6 minutes.

Add tomato paste, stir through.  Fill empty tomato paste can with water and add.  Stir.  Turn heat to low.  

When tomato paste is mixed with rice, add beer or wine.  Mix well.  

Continue to cook on low heat.  

Add chicken broth slowly, enough to cover rice each time, stirring continuously, until all chicken broth is incorporated.  

Test rice for done-ness.  Should be slightly firm.  

May need to stir in as much as 1-2 cups of water in addition to chicken broth before rice is cooked.  Longer slower cooking releases the starch from the rice and makes the risotto much more creamy.  Good risotto takes 25-35 minutes to cook.  

Turn off heat. Stir in goat cheese.  

Serve with a green vegetable and Bruschetta.

Bon appétit!!!

Cost

2 cups arborio rice                $1.75

1 qt. chicken broth                $3.49

1 large shallot                      $0.20

3-4 cloves garlic                   $0.05

handful celery leaves            $0.05

1 bottle beer                        $1.20

2 Tbs. olive oil                     $0.50

2 Tbs. butter                       $0.25

3 ounces sundried tom         $2.00

6 oz. can tomato paste         $0.99

8 oz. soft goat cheese          $6.99

salt, pepper, water

Total cost = $17.42
Cost per person = $2.20

Quote of the Day

There’ll be two dates on your tombstone and all your friends will read ’em but all that’s gonna matter is that little dash between ’em. 

Kevin Welch 

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