I started going through my blog posts, getting my thoughts organized for my book. (Ok, for years readers have told me I should write a book, so I am. Hope those same readers buy it)
Anyway, one of the things that quickly became obvious is the poor quality of some of the early photos. (Ok, I know that almost every blogger of more than 5 years has the same problem)
So, I’m going to be doing some re-do’s. (Like all the other bloggers).
We had this for dinner last night…. I’m not waiting 6 years to make it again!
Turkey and Pepper Risotto
Total time: 30 minutes
- 2/3 cup Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
1/2 cup dry, white wine
- 2 1/4 cups chicken stock
- 1/2 onion other half for the condimenti
- 2 tsp butter
- 1/2 cup (2oz, 60gr) Parmesan cheese – freshly grated
- 6oz (180gr) turkey cutlet or tenderloin
- 1/2 onion
- 1/3 red bell pepper
- 1/3 green bell pepper
- 8 – 10 olives, pitted black, Greek olives (you could use Kalamata)
2 tsp olive oil
- Heat chicken stock and keep hot over low heat.
- Finely chop onion.
- In medium saucepan heat butter over medium-high heat.
- Add onion and sauté until transparent then add rice and sauté stirring, for 2 – 3 minutes until rice has white center.
- Add white wine and stir.
- Start condimenti.
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 1 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, 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.
- Cut the turkey into strips.
- Chop onion and peppers.
- Pit olives, if needed, and cut in half.
Heat olive oil in nonstick skillet. Add onion and sauté 5 minutes.
- Add peppers and sauté 5 minutes longer.
- Add turkey and sauté until done, 7 – 9 minutes.
- Add olives and stir to combine.
- Reduce heat and keep warm until needed for risotto.
I was planning on participating in Blog Action Day today. I had good intentions.
And we all know what the road to hell is paved with, now don’t we?
I sat down to write the post and started doing a bit of research.
There were a lot of interesting suggestions but I quickly realised that, as usual, I didn’t allow myself enough time to do a proper job.
It was getting close to sunset…
I still had to bring in the acorn and butternut squashes to put in the cellar (getting cold tonight) and the walnuts which were drying in the sun. Plus I had to walk and feed the dogs, then pick the chard and tomatoes for our own dinner.
And I had to finish my homework.
Yes, you read that correctly: homework.
I’m going to school…. French school to be specific.
I decided it was time I stopped living in the present, with the occasional foray into the future and few steps back into the immediate past.
I am now, as of last week, going into the subjunctive…. and, so far, it’s not a pretty place.
But our little bathroom is now finished, and that IS a pretty place (IMHO).
Here’s the panoramic view, starting to the right of the door, with the shower.
The opposite corner….
Another room, finished…. In this case, for the second time.