Risotto!

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Joni from Florida sent in an email and asked if I have ever heard
of using bay leaves to keep bugs away from kitchen cabinets. She
found a website that talked about it
here: http://naturehacks.com/5-herbs-that-keep-bugs-away/. I
vaguely remember something about bay leaves and flour to keep
bugs away, but I've never tried it myself. If you've tried it I'd
love to hear if it works for you!
Risotto!

Risotto is a rice dish from northern Italy that's characterized
by its creamy, luxurious consistency. Interestingly risotto gets
that consistency without the use of cream, cheese, or butter
(though those ingredients are often added to many risotto
recipes). I love risotto and when I first discovered the
traditional form my wife and I were at an Italian restaurant and
I ordered osso bucco served over risotto milanese. The dish
instantly became a favorite and whenever I see it on a menu
(which is rarely) I have to order it. The contrast of a richly
braised veal shank and creamy, parmesan laced risotto is almost
too perfect. It's a dish I often mimic with a wine--braised chuck
roast and risotto; pure bliss.


The great thing about risotto is that there are as many
variations as your creativity allows. While the basic
preparations will be similar, you can tweak most of the building
blocks and flavorings to suit your mood. Risotto can be vegan,
vegetarian, gluten free, dairy free, full of meat, loaded
 with cheese, married with seafood, a starter, a main dish
or side, etc. Risotto sounds like it would be quite difficult to
make, but it isn't. It just requires a little attention.
Basic Risotto Preparation

Here is my basic risotto recipe


Most risotto is made of the following base components:


Oil/fat - Most typically olive oil or butter


Aromatics - Onions or shallots, finely chopped (I like mine to be
about the size of the rice grains).


Rice - This is where it can get a little tricky, because risotto
is not prepared with your typical long grain white rice. I have
read blogs on the internet that swear you can use regular old
white rice, but you'll have better (and more traditional) results
if you use an arborio or carnaroli rice. Arborio is probably the
most widely available in US supermarkets.


Wine - I use white wine, like a pinot gris or sauvignon blanc.


Broth or stock - Vegetable, chicken, beef, or even seafood stock
would work. Your dish is going to get a ton of flavor from the
broth/stock, so make sure you are using the best you can get.


Start by heating the broth in a sauce pan until its simmering.
Keep it at a low simmer for the duration of the cooking process.


Take a heavy bottom saute pan over medium heat and start by
sauteeing the onion. Add the rice and stir, making sure the
grains get nicely coated with oil. This is going to help the
consistency of the final dish. Add  white wine and stir
frequently until the wine is absorbed by the rice. Start adding
the simmering broth by ladle, and stirring and cooking until the
broth is mostly absorbed before adding more. Repeat this process,
stirring the rice until the rice is cooked completely, but still
slightly firm to the bite (you don't want mushy risotto). Remove
from the heat and finish as you wish (I usually add butter and
some sort of cheese at this point).
Some Risotto Ideas

Here are some ideas for variations on risotto dishes. Some of
these I've made, the others I just thought up. Again, you can
really do anything you want!


Three cheese risotto with parmesan, gruyere, and fontina
cheeses
Risotto Milanese (with saffron and parmesan)
Shrimp risotto
Risotto with pea puree
Seared scallops and roasted red pepper risotto
Risotto with yellow curry
Red-wine braised beef over sharp white cheddar risotto
Roasted butternut squash risotto
Chicken risotto with rosemary
Wild mushroom risotto
Risotto with asparagus tips
Risotto with honey roasted parsnip puree


Here is the cookbook I mentioned that had that great risotto
recipe for kids. If you have young children this is a great
all-around cookbook. Many of the recipes are great for grown-ups
too!
Weelicious: 140 Fast, Fresh, and Easy Recipes