Bear with me as I patiently wait for spring and inspiration for warm weather cooking.
In the fall, when the weather is grey and cold, I love lighting the fire. I look forward to all the slow-cooked, braised meats, long-simmering soups and tender, hearty stews. Planning on what to cook next is exciting.
In April, when the weather is still grey and cold, I’m sick of lighting the fire, I don’t want anything slow-cooked or long-simmering. I want grilled vegetables, barbecued meats and salads.
That’s not happening….
So I will continue to make stir-fries and risottos until the sun shines.
If you’re enjoying similar crappy weather, perhaps you’ll enjoy my quick, easy can’t-wait-for-sunshine dishes.
This risotto is slightly different in that it uses beef broth and red wine, which gives it an interesting color.
Red Wine Risotto with Beef and Mushrooms
Total time: 30 minutes
- 2/3 cup Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
- 1/2 cup (4oz, 125gr) red wine
- 2 1/4 cups (18oz, 540gr) beef broth
- 1/2 onion, chopped
- 2 tsp olive oil
- 1/2 cup Parmesan cheese – freshly grated (about 2oz, 60gr)
- 6oz (180gr) ground beef (mince)
- 6oz (180gr) cremini mushrooms, chopped
- 1/2 onion, chopped
- 1 carrot, chopped
- 1/2 tsp paprika
- 1 tsp olive oil
- Heat beef broth and keep hot over low heat.
- In medium saucepan heat 2 tsp oil over medium heat. Add onion and sauté until transparent.
- Add rice and sauté stirring, for 2 – 3 minutes until rice has white center.
- Add wine and stir.
- Start condimenti.
- When wine is almost absorbed add a 1/3 cup of broth, stir.
- When broth 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 taste a few kernels of rice. They should be just ‘al dente’ – slightly resistant to the tooth but fully cooked. If more broth is needed add it 1/6 cup 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 its shape on a plate.
- Stir in the Parmesan and condimenti, pour into a bowl or risotto platter and serve immediately.
- It will continue to absorb liquid and the leftovers (if any) will be very stiff.
- Sauté onion and carrot in 1 tsp oil over medium heat until tender
- Add beef, breaking it up as it browns.
- Add mushrooms, paprika, reduce heat, and let cook for 5 – 10 minutes. Keep warm until needed.
Note: It is not necessary to stir constantly, just often and somewhat vigorously.
I mowed the field today.
Well, I mowed the part that wasn’t waterlogged.
I hate doing the first cut of the year.
I have to re-establish the safe areas….
Making sure I don’t go too close to the edge of our field that I tip over into the farmer’s field.
Making sure I get the corners cut right so a wheel doesn’t slip off the edge and I get stuck.
Once I do the first pass in the spring I can follow it for the rest of the summer – and once the first pass is done I know (or think) that the mower won’t tip. Mon mari assures me that it has a very low center of gravity and is perfectly safe.
I also hate mowing while wearing my winter jacket and hat.
What’s you favorite spring activity?
Are you going to be lost when Google reader says farewell?