I don’t know if it’s a side effect of MrMan getting older, but I’ve recently been revisiting some of the foods I made more of before he was born. They’re not always foods he loves, but he’ll usually eat enough to call dinner done.
Last night, I made a risotto. As I look in my archives, I see it’s not that different from something I made a lifetime (MrMan’s plus some) ago. But I was much more haphazard in concocting last night, and it turned out pretty yummy. Forgive the lack of measurements; apparently that was reserved for life before children.
- 8 oz (is that what one of those containers is?) of mushrooms, sliced
- Tablespoon or so of olive oil
- Small onion, chopped
- Arborio rice
- Broth – I used Better than Bouillon, mixed into water
- Frozen kale, about 2/3 of (1 lb?) package
- Pumpkin puree, about half a can
- Heat water in a large pot. It shouldn’t be to boiling, just hot.
- Meantime, wash and slice mushrooms. Saute (but not technically, since no fat is involved – what do you call that?) in pan. We have one that we love – Sam calls it our paella pan – sort of like a big soup pot, with 2/3 of its height missing. Once mushrooms are browned and juicy, put aside in bowl.
- While mushrooms are cooking, chop onion. After you’ve emptied the pan of mushrooms, add a bit of olive oil and then saute the onions.
- Do whatever you’re going to do to turn the hot water into broth. Keep it hot on the stove.
- Once onions are glistening, add arborio rice. Stir. Heat until all of the grains are coated and glistening. Add a few ladles of broth. Gently stir. Keep heat around medium-low, a gentle simmer.
- Fold a few pieces of clothing from dryer.
- Once broth is absorbed, stir in a few more ladles of broth. Add random herbs.
- Alternate between clothes-folding and broth-adding (once last few ladles have been absorbed). Feel like a domestic goddess.
- Defrost frozen kale in microwave.
- Test rice for doneness – not too mushy, not too crunchy. Overall aim is creamy, but with individual grains. Stir in mushrooms and kale along with what you anticipate to be last batch of broth.
- Mix in pumpkin puree.
- Add walnuts, and pepper to taste.