It’s official. We have a wall!
Mon mari still hasn’t figured out what he’s going to do with the ceiling – meaning, how he’s going to build it.
All we know for sure is that it will be wood and have insulation between it and the roof.
The thought of insulation makes me almost not dread next winter. Can you imagine?
Where he’s working is going to be the master bath.
This is going to be the second bath – photo taken before the wall went up. I just had to show you the toilet…… Handsome, isn’t it?
This is the shower basin in the second bath. The tub will go up against the stone wall…. The window is not in the bathroom.
Don’t worry, everything fits.
But it all looks a lot smaller with a wall up……
We still don’t have summer…. or even spring.
So I compromised and made Caprese Risotto.
Caprese Risotto with Ham
2/3 cup Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
1/2 cup (4oz, 125ml) dry, white wine
2 1/4 cups (18oz, 500ml) chicken stock
1 small onion
1 tbs butter
1/3 cup (1.5oz, 45gr) Parmesan cheese – freshly grated
Heat chicken stock and keep hot over low heat.
Chop onion. In medium sauce pan heat butter; add onion and sauté until tender. 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 1/3 cup of stock and stir. (No need to stir constantly but do stir from time to time.) When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring.
Before the last 1/3 cup is added taste a few kernels of rice. They should be just ‘al dente’ – slightly resistant to the tooth but fully cooked. If more stock is needed add it a tbs at a time and waiting until almost completely absorbed. At this point risotto will be thick but not stiff – there will still be visible liquid and it will not hold it’s shape on a plate.
Add the condimenti, stir well, allowing it to heat through. Add the Parmesan, pour into a bowl or risotto platter and serve immediately.
It will continue to absorb liquid and the leftovers (if any) will be quite stiff. The risottos that we have eaten in northern Italy have all been served in soup plates (flattish bowls) and eaten with a spoon – not a fork.
10 cherry tomatoes
14 small balls fresh mozzarella (3.5oz, 100gr)
5oz (150gr) ham
handful fresh basil leaves
Cut cherry tomatoes in half. Cut ham into small pieces. Tear large basil leaves.
Look!!!! Click it so I can see how it works…..