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Hope everyone is making it through Monday without screaming. I was looking through the various pictures I have from all the craziness I’ve been making. I feel like I’ve been drawn to comforting dishes as of late and I think I just want to give my tummy a hug any chance I can. I’ve been kind of a stressful mess, so cooking has become less about mess and more about the enjoyment of it.

 

Risotto is a dish that people get kind of freaked out about. It is easy to put together and just as easy to make into hospital food. I was originally going to make a pea risotto, but Beau is a stickler with his peas. He fucking gives me a stomach ache when he gets picky about what I make. Grr. Anyhoo, a friend of ours gave us some pan fish he had caught and I figured that would be just what the risotto ordered.

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I used a tin of anchovy when I was coating the arborio rice. I thought the fish flavor would go well with the glass (maybe two) of white wine I used to start the dish. People say you need to have chicken stock or just use water. I used chicken bouillon broth, so those other people can lick my saucepan. With the last cup of broth I added about 2 tablespoons of tomato paste. Since the fish is cooked separately it doesn’t turn into fish flakes and you get some nice chunks of fish. I finished it with a chiffonade of basil. It looks really pretty and green against the red of the rice.

 

 

It was kind of a romantic meal, which I used during the week to change it up a bit. It will be fun to try different combos and variations of risotto. Casual risotto with spam maybe. “I’m mad at you” risotto with frozen peas. The possibilities are endless, I’ll keep you posted.

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