I know I promised not to be too wordy, but some posts just ask for a what and why explanation, particularly since I’m modifying some recipes. Although the promise was more towards those blogs that show 10 pages of photos and use every descriptive word real or otherwise they can come up with as to how glorious/wonderful/marvelous the recipe is.
Since the toddler and I both have a cold (thanks for sharing, kid. 😉 ) I made chicken noodle soup the other day using the FODMAP Free Chicken Broth which allowed me to test small quantities of celery. Being a toddler, he refuses to eat it despite absolutely loving the thick noodles in the chicken noodle soup at a local restaurant and my husband ate it once (and he says I’m the one who doesn’t eat leftovers). I’m sure he’d say it is summer, it is too hot, etc. if I asked why. Even though I saved a large jar of the broth for later use I hated the idea of throwing out the broth in the soup so I have decided to turn it into risotto using the slowcooker.
This also gave me the chance to use my new fat separator/gravy maker for the first time and to test garlic. I have been putting off testing garlic for some reason. I’ve eaten things with onion and garlic in them with mixed results, but haven’t really tested garlic with it being the sole questionable/tested thing in my diet for a few days. A few weeks ago I finally found a glass fat separator/gravy maker at Williams Sonoma and also spotted a bottle of garlic infused olive oil which is oddly absent from the main grocery store I shop at despite it being a major chain in the area so I bought that, too. These is no question there is garlic in this stuff, it’ll wake you up if you just pass the bottle under your nose so this should be an interesting test. I added a large splash (probably 2-3 tablespoons) to the 4 cups of broth from the soup and 2 cups of arborio rice in the pot and didn’t add any onions or peas like I would in the past. The recipe I have been using for a few years now is Lyn’s Springtime Risotto For Two. Being a non-drinker I’ve never added the wine as I don’t see the point in buying a bottle just for this recipe. I’ve pasted the recipe below since I had trouble finding it again after I lost my first printout a while back.
LYN’S SPRINGTIME RISOTTO FOR TWO
- 1 tablespoon olive oil
- 3 tablespoons finely chopped onion
- 2 cloves garlic, finely minced
- 1 cup arborio rice
- 1/2 cup dry white wine
- 3 cups water or chicken broth or light vegetable broth, canned or homemade
- 1/2 cup frozen petit peas or garden peas
- 1/2 cup fresh or thawed frozen asparagus tips
- 2 tablespoons unsalted butter
- 1/4 cup grated Parmigiano-Reggiano cheese
- Salt and freshly ground black pepper to taste
In a saute pan over medium heat, warm the oil. Cook the onion until soft, about 5 minutes. Add the garlic and rice and cook for 1 minute, stirring. Add the wine and cook, uncovered, until reduced by half, about 15 minutes. Scrape the mixture into the slow cooker with a heat-proof rubber spatula. Add the broth, peas and asparagus tips.
Cover and cook on high for 4 to 4 1/2 hours. The risotto should be only a bit liquid, and the rice should be al dente, tender with just a touch of tooth resistance. Add butter. Re-cover and wait a minute for the butter to soften. Stir in the cheese and season with the salt and pepper. Serve immediately.
— “Not Your Mother’s Slow Cooker”