A medley of urban gardening, experimental cooking, family medicine, and my life.

2nd April 2008

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THIRD PLACE! Our golden artichoke risotto won the bronze metal tonight! And we didn’t even have bacon in it! Thanks to everyone who came tonight or tasted our practice risottos. We had so much fun. We won a cooking class at Brooklyn Kitchen in Williamsburg!! Second place went to a delicious carmelized pear, gorgonzola, and argula risotto, and first place went to the gimmicky Scarsborough Fair - risotto with parsely, sage, rosemary, and thyme. But, fame and glory is ours, and here’s our 3rd place recipe, published on the internet for the first time ever.Golden Artichoke Risotto  1/2 cu. shallots, diced1/2 cup dry white wine1 1/2 cu. carnaroli or arborio rice (we used carnaroli)5-6 cu. vegetable stock (carrots, celery, onion, white wine, whole peppercorns, and bay leaves to taste) - make this part a few hours before the risotto 1 cu. vegetable juice - using the Oster Pulp Ejector Juicer (or any old juicer) juice a bunch of carrots and a stalk of celery. add this juice to the stock.3 artichokes, steamed and de-leafed. 2 cloves garlic, mincedfresh parsely, choppedlemon juice 2 Tbsp unsalted butterparmesan cheese, gratedok. saute the shallots in a few tbsp of extra virgen olive oil. then add the risotto and, as the books say, saute until the ends of the grains of rice are translucent and there’s a white center. that’s when you add the wine. and saute some more. When it’s absorbed completely, start adding the stock a ladelful at a time. and here’s where you start stirring. keep stirring and stirring. it’s important that you’re passionate about stirring. it’s all about the stirring and the starch being released and whatnot. As soon as the rice absorbs some of the stock, add more, always keeping the risotto nice and moist. After 18 minutes of stirring and ladeling, you’re nearly there. Slice up the artichoke hearts into thick slivers and in another saute pan (I love making lots of dishes), saute the garlic, then the artichoke hearts, and add the parsley and lemon and some salt/pepper. Add this saute to the risotto, along with the butter and the parmesan cheese. Salt/pepper. Eat the risotto with the artichoke leaves. :)

THIRD PLACE!

Our golden artichoke risotto won the bronze metal tonight! And we didn’t even have bacon in it! Thanks to everyone who came tonight or tasted our practice risottos. We had so much fun. We won a cooking class at Brooklyn Kitchen in Williamsburg!! Second place went to a delicious carmelized pear, gorgonzola, and argula risotto, and first place went to the gimmicky Scarsborough Fair - risotto with parsely, sage, rosemary, and thyme. But, fame and glory is ours, and here’s our 3rd place recipe, published on the internet for the first time ever.

Golden Artichoke Risotto 

 1/2 cu. shallots, diced

1/2 cup dry white wine

1 1/2 cu. carnaroli or arborio rice (we used carnaroli)

5-6 cu. vegetable stock (carrots, celery, onion, white wine, whole peppercorns, and bay leaves to taste) - make this part a few hours before the risotto

1 cu. vegetable juice - using the Oster Pulp Ejector Juicer (or any old juicer) juice a bunch of carrots and a stalk of celery. add this juice to the stock.

3 artichokes, steamed and de-leafed.

2 cloves garlic, minced

fresh parsely, chopped

lemon juice 

2 Tbsp unsalted butter

parmesan cheese, grated

ok. saute the shallots in a few tbsp of extra virgen olive oil. then add the risotto and, as the books say, saute until the ends of the grains of rice are translucent and there’s a white center. that’s when you add the wine. and saute some more. When it’s absorbed completely, start adding the stock a ladelful at a time. and here’s where you start stirring. keep stirring and stirring. it’s important that you’re passionate about stirring. it’s all about the stirring and the starch being released and whatnot. As soon as the rice absorbs some of the stock, add more, always keeping the risotto nice and moist. After 18 minutes of stirring and ladeling, you’re nearly there. Slice up the artichoke hearts into thick slivers and in another saute pan (I love making lots of dishes), saute the garlic, then the artichoke hearts, and add the parsley and lemon and some salt/pepper. Add this saute to the risotto, along with the butter and the parmesan cheese. Salt/pepper. Eat the risotto with the artichoke leaves. :)

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