A month ago we turned over these keys.
Yes, the entire ring is house keys to various doors, windows, etc.
Everything has it’s own key.
Yesterday we (finally) became the proud owner of this key (that’s it – one key):
Which opens this door:
Let the fun begin!
In the meantime, we have to eat…..
This classic Italian dish is normally served as a first course (as are all pasta and rice dishes in Italy). We think it makes a great, creamy side dish. The original is more like a thick soup, but I made this a bit thicker. Still, like all risottos, it should be creamier than the American adaptations, not holding it’s shape on a plate.
Risi e Bisi
1 cup frozen peas use fresh if available
1/3 cup Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
1/3 cup dry, white wine
1 – 1 1/4 cups chicken stock
1 tbs butter
1/3 cup (1.5oz, 45gr) Parmesan cheese – freshly grated
Heat chicken stock and keep hot over low heat. Finely chop shallot. In medium sauce pan heat butter; add shallot and sauté until transparent, then add rice and sauté, stirring, for 2 – 3 minutes until rice has white center. Add white wine and stir. When wine is almost absorbed add a 1/4 cup of stock and stir. If the peas are frozen add to the stock now. When the rice has almost absorbed the stock add another 1/4 cup and the peas if they are fresh. Continue adding stock, 1/4 cup at a time, and stirring. Before the last 1/4 cup is added taste a few kernels of rice. They should be just ‘al dente’ – slightly resistant to the tooth but fully cooked. You may not need the last 1/4 cup. If more stock is needed add it 1/8 cup at a time and waiting until almost completely absorbed. At this point risotto will be thick but not stiff – it will not hold it’s shape on a plate. If using frozen peas, strain them from any remaining stock and add now. Stir in the Parmesan. Pour into a bowl and serve immediately.
In addition to the above, for the week of October 31 we have Pan-Seared Tuna with Mustard Cream, Braised Lamb in Red Wine, Roman Egg Soup, Sausage and Spinach Lasagne, Lentils, Chickpeas, Goat Cheese….
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I almost forgot… Today is a big day indeed….
I get to go to France Telecom and plead for internet hook-up… It could be soon – fingers crossed!