Summer is here and I love it! Days are sunny and hot, cherries are plentiful, and so yummy as they have been taken care of by the almighty Sun. Romania is gifted with its nature, and the possibility of having your own fresh vegetables and fruits, in your own house’s perimeters.
I can just feel the tomatoes getting their skin tanned, and making all the goodies happen inside that skin. Summer tomatoes, grown in my folks’ garden are the best ever you guys. And to prove it to you, I will have a post just for that: big sized tomatoes, and all the stuff you can do with it to have them for latter, say in winter, when it’s cold and dark and yuck!
Aaaaanyways, it’s summer, and Alex has been working more than ever, so that he can gain some extra free, paid vacation days for our A-M-A-Z-I-N-G summer. So many plans, so many hopes, so I don’t get boo-hoo about him having to work so much. I am busy too, painting and cooking for my own amusement.
Early Summer veggies are usually an indicator for me on how delicious and good this year’s harvest will be. And these veggies are just yum! I love making an early summer Risotto at the beginning of June. I usually make it for lunch, but could be a really healthy and delicious way to end the day. There is not that much you need for it, and you can always improvise with what you have at hand. There are a few things that you should have right, so that it ends a real risotto. First make sure you use good wine, that you enjoy drinking. You should use butter and olive oil. No excuses there. These will give your Risotto the creamy texture and that Italian taste. Other than that, it’s play time. Play, experiment, no need for the stress of following a certain recipe. But in case you still want a recipe I am excited to share mine with you.
Enjoy food! Enjoy life! Summer we love you!
Risotto
Recipe Type: Main dish
Cuisine: Italian
Author: Art in a plate
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 4
This recipe serves 4 people
Ingredients:
Instructions:
1. Cut the onion, celery, and red pepper in small cubes
2. In a hot pan, add olive oil, and 1 tablespoon butter. Let the butter melt, then add in the onion, the celery, the red pepper and the chilly flakes. Let it sweat a little, do not burn it
3. Add in the rice, and stir
4. Let it cook for 1 minute, then add in the wine, some thyme and stir
5. When the alcohol evaporated, add 1 ladle hot chicken stock. Give it a quick stir. Turn the gas down and keep stirring. 6. Add another ladle of chicken stock, stir it
7. Add the peas, stir it
8. Add the rest of the chicken stock, stir it
9. When the stock has evaporated and the rice is done, remove from heat
10. Add 1 tablespoon butter, and the grated Parmesan
11. Serve it hot. You can refrigerate it, but make sure that you heat it up before serving. Add stock to it when you heat it up, to keep it creamy.
Art In A Plate- for foodies 