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Risotto

Let’s see…  It’s hotter ‘n hell outside, humidity like you wouldn’t believe.  Perfect for baking bread and making risotto!

Reality is, the house is closed up, the air conditioning is running, it’s nice, cool, and comfortable in here, and I have some veggies that have seen better days.

During the winter, I make clean-out-the-refrigerator soup once a week.  But comfortable house or not, soup was not what I was looking for tonight.

Risotto started calling my name.

Into the skillet went half a diced onion, garlic, a chicken breast, broccoli rabe, broccoli, radicchio, a cup of arborio rice, white wine, and chicken broth.

I cooked it fairly traditionally, adding a ladle of broth, stirring it in – for about half of it.  I then added the rest of the already hot broth, stirred it well, put on the lid, and baked it for 25 minutes at 350°.

When it came out, I stirred in the cheese, fresh herbs, and a bit of salt and pepper.

The fresh bread finished the meal.

As I’ve been saying, Mother Nature’s Proofing Box has been perfect for bread-baking!  All the heat and humidity has been helping to make some stellar breads and rolls.

I may not be able to do anything about the weather, but I can certainly utilize it to my advantage!

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