inaugural post

Well, I've finally done it. I've joined the world of blogging. To tell you the truth, I'm pretty green even as an observer. Sure, I've checked out blogs here and there over the past few years, but it's only in the last several months that it's become a 'problem'. I'm crushing big time on this wonderful and democratic venue where people can exorcise (and exercise) their creative impulses, and I've been so inspired by the many blogs I've linked my way to.

So, what do I plan to tackle on this blog? Well, a little of everything really. My passion for cooking, decorating, photography...whatever muse strikes on that particular day. My hope is that I can offer at least a smidgen, dash or spoonful of the inspiration that has been provided me by the talented throngs out there in the blogosphere. So off we go!

carrot risotto

I've had my eye on this recipe for a short spell (and please don't let the dull image turn you off). It jumped out at me as I hungrily scanned through a recently-arrived issue of Everyday Food. Like many foodies, I look forward to the arrival of a subscribed food magazine like most normal people look forward to a vacation. Since I was sitting on a 4-pound bag of multi-colored heirloom carrots purchased from the farmer's market the previous weekend, now seemed like a good time to get stirring. I know the addition of carrots seems a bit weird (when I told my husband Joe what was for dinner, all he offered me was a raised eyebrow), but let me assure you the combination is quite delightful. There's a healthful sweetness that cuts through the rich creaminess of a typical risotto, not to mention that lovely shot of color really brightens things visually (again, lousy photo notwithstanding). It should be pointed out that it's important to saute the onion and carrot long enough to really soften, as any hint of a crunch in a smooth, creamy risotto would be rather unpleasant. Of course the process of de-crunching is helped along as it simmers in the broth.

In what I believe was a nod to 'these uncertain times', the original recipe called for cost-conscious long-grain rice . I dismissed that idea and chose arborio rice, opting as I almost always do for creamy indulgence. I had also been poring over some articles written by the always illuminating Heston Blumenthal for The Times (UK), and found one on the subject of risotto. Generally deferring in all matters technical (and otherwise) to Mr. Blumenthal (The Fat Duck food poisoning scare aside), I incorporated some of his suggestions as well. So, in a final thumbing of the nose to health and frugality, this meant the addition of a scoop of mascarpone cheese at the end of cooking. Oh, and Joe loved it.

carrot risotto

Adapted from Everyday Food, January 2009

Serves 4

2 cans (14 oz each) low-sodium chicken broth

4 tbsp butter

1 tbsp olive oil

1 1/4 cups arborio rice

1 medium red onion, finely diced

6 carrots, grated

salt and pepper

1/2 cup dry white wine

1/2 cup parmesan cheese

3 tbsp mascarpone cheese

In a medium saucepan, add 2 cups water and chicken broth and bring to a simmer over medium heat. 

In a large saucepan, heat 1 tbsp butter and olive oil over medium heat. Add rice and stir, cooking until there's a faint toasted aroma and the rice crackles, 2-3 minutes. Add onion and carrots and season with salt and pepper, stirring until softened, 5-7 minutes. Add wine and stir until evaporated, 1-2 minutes. 

Add a ladle full of broth, stirring until evaporated. Keep ladling in stock, stirring and allowing the liquid to evaporate after each addition. Never allow the rice to stick to the bottom of the pot. Check for doneness after 18 minutes. The rice should be neither too soft nor have any 'bite' left: it should just give when bitten into. Note: You may still have some stock left. Conversely, if you need to continue cooking but have used up all of your stock, just add water. Just be sure to bring it to a simmer first.

Once the risotto is cooked, take it off the heat and add the remaining 3 tbsp butter and parmesan cheese. Stir vigorously until everything is incorporated, then fold in mascarpone cheese. Taste for seasoning, and allow to stand for 2-3 minutes before serving.

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