Saturday, August 1, 2009


Last night we cooked a great dinner. That was almost the royal WE. I did some prep work, but mainly wash up duty. I did create the menu and set the table. I had planned to cook it all myself. But luckily it interested Marty and he wanted to cook.

The Menu:

Sliced Tomatoes, shaved Parmesan cheese, torn basil leaves drizzled with a balsamic vinaigrette

Risotto with asparagus, porcini and lobster mushrooms, and shrimp

Bread sticks

If you have never made risotto you need to know it is labor intensive. You stir it for 25-30 minutes constantly. But we don't stir, we have a really cool gadget that works amazingly well. It is a Stirchef. A gadget that runs on batteries, sits on the pot, and stirs all sizes of pans tirelessly. I just did a search for the link and it looks like this gadget went the way of the Super Shooter and other Christmas specials. They are on Amazon and eBay, if you want to get one.

Back to the meal. The salad was scratched. Marty didn't want a salad. The shrimp were wrapped in prosciutto and cooked on the grill. The saltiness of the prosciutto against the risotto was fabulous.

We made too much risotto and that is one food you can't heat up the next day. So we picked out the wild mushrooms and asparagus and left part of the risotto.

Tonight pulled beef quesadillas. Unless Marty wants to cook again.


Joe said...

We have no problem reheating risotto. What don't you like about it?

Janet A said...

Most of the time risotto becomes gummy after sitting. Then when you reheat it, it is no longer creamy, more like glue.