Cooking.

I don't cook. I want to.. I like to pretend I do.. but the idea of making a mess in my kitchen after a long day of classes turns me off. I have plenty of other options-the home-made food my mother makes me on Sunday's, Whole Foods, subway... the hospital cafeteria ( I put it in that order in hopes you wouldn't read the end of that sentence. No one wants to admit to eating at the hospital cafeteria.)

Now that I'm on Holiday, I can be whatever I want to be. A blogger... A chef.... you get the idea. So tonight I cooked for my family and boyfriend. And it turned out well. It was actually good. So I'm THRILLED with myself.

But not as thrilled as I would be if I had been smart enough to take a picture. I would have taken a picture of the left overs, but there weren't any. (GREAT SIGN)

 

This isn't my risotto. Mine looked a little different (better) but visuals keep your attention.

It's so easy- you can impress your family and boyfriend too.

I got this risotto recipe from a show on the Cooking Channel. It's perfect for people who want to make something really delicious, but easy. (WARNING- risotto involves standing over the stove for at least 35 minutes- make sure you have a glass of wine and good music)

Portobello Mushroom Risotto

• 3 cups organic vegetable stock
• 2 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 1 clove garlic, minced
• 4 portobello mushrooms, diced
• 1 yellow onion, minced
• Sea salt
• 2 cups Arborio rice
• 3/4 cup good white wine
• 1/2 cup crumbled gorgonzola
• 1/3 cup grated Parmigiano-Reggiano
• Freshly cracked pepper

(I used my favorite Chardonnay, La Crema, but apparently you can use any old white wine- so don't use your favorite, unless you're pouring it into a glass for yourself)


Bring the vegetable stock (it used to be chicken, but I'm a vegetarian so I substituted) to a bare simmer in a saucepan.

Meanwhile, heat the butter and olive oil in a medium pot over medium heat. Add the garlic and saute until golden, 1 minute. Add the mushrooms, onions and 1 teaspoon sea salt and saute for 8 minutes. Stir in the rice and cook for 2 minutes. Deglaze with the wine and cook until the wine has reduced completely. Ladle in the simmering broth, 1/2 cup at a time, stirring constantly until the rice absorbs all the broth before adding more. Repeat until all the broth has been added and the rice is al dente, about 20 minutes. Stir in the cheeses and a pinch of sea salt and pepper.

Spoon the risotto into bowls and enjoy. I topped it off with a bit of freshly grated cheese and parsley from my boyfriend's dad's garden. YUM YUM.

My mom and dad went out to NYC this past weekend and went to Felidia. My mother said they served their risotto with aged balsamic vinegar- so we tried that. It was perfect. I also added some crushed red pepper to mine- but I like an extra spice.

I was so excited about all the compliments I got on the dinner I made- I'm a praise junky- I decided to make chocolate chip cookies. 

I ended up spilling all of the brown sugar on the floor- remembering why I don't like to cook/bake. But I pushed through and finished what I started and I got some praise and ate some cookies. So I was happy again- just like Cookie Monster.

Now go tell your family you'll be in charge of dinner tomorrow night and get some much deserved praise!

Do any of you have some praise-worthy recipes you would like to share with me?