Risotto again and the rumblings of a future cookbook

I've been trying to get my act together to work on a cookbook but often I feel as if I am not a prolific cook. This blog does not get the input like my knitting blog does. I try to remember that my knitting blog isn't about trying to share my knowledge of how to knit, it's just a place to show off my work. This blog has always been more about sharing my knowledge and experience with food. Teaching is hard. That's why people make a commitment, go to school and get paid to teach! And writing is even harder. Not everyone can be a writer, even those of us who are passionate about that which we write. It still doesn't mean we are good at it. I looked back and reviewed my entries. There is some good stuff here! Maybe I will take a stab at that cookbook. I have this nasty habit though... I tend to do at least 3 things at once. No wonder I can't focus to write... Wish me luck!

While I'm here I might as well once again preach about the virtues of risotto. It's one of my favorite elegant, quick, easy and cheap meals. Don't be intimidated! Here's my last rant about risotto "Let's Talk Risotto" . I want to share my latest risotto. One thing that really makes risotto sing is to add a dash of wine or I used vermouth this time, even a dry sherry would do. But what if you don't want to add alcohol to your dish? Use a bit of apple juice! This is a standard substitution for white wine. I buy the juice packs and keep them on hand. Then when a recipe calls for white wine and I don't have it, I just pop open a juice pack!

Serves 4 - 5 points per serving

Ingredients:

• 1/2 tbsp olive oil
• 1 finely chopped onion
• 1 clove of garlic, minced
• 3/4 cup of arborio rice
• 5 cups of low sodium chicken or veggie broth (you may use more or less, one carton of the campbells broth will cover it)
• 1/3 cup white wine, vermouth or apple juice
• 1 1/2 cup chopped broccoli, frozen or fresh
• 2/3 cup grated parmesan

Heat the oil in a pot or high sided saucepan over medium heat. Saute the onions until soft but don't brown them. Add the garlic and saute for one more minute. Add the rice and saute for 2-3 minutes.

Start adding the broth 1/2 cup or so at a time. Stir a bit and keep an eye on the pot. You don't want it to go dry. When the liquid seems mostly absorbed, add more. Keep doing this for about 20 minutes. Then taste a piece of rice. It should taste like it is just got a little bit of give to it. it's almost done but not quite. Which is fine. Now we add the veggies!

You will still be adding broth, add in the veggies too. Let the liquid cook out. Add the wine/vermouth/apple juice. Taste a piece of rice again. It should have no give and no crunch. It should be smooth, like a well cooked pasta.

Remove from the heat and stir in your cheese.

Someday soon I must do a video of this. It's easy but seeing it done will really make you feel comfortable making it.