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Risotto Primavera

Everyone in my house LOVES risotto. My mom got us hooked last year when she whipped together the most kick-ass risotto dish I’ve ever had (to this day.) My mom doesn’t follow recipes and doesn’t write down what she does, she’s just a talented cook who throws together what she has sitting in the fridge and somehow manages to turn it into a masterpiece every single time. The woman needs to get herself onto a cooking show. She’s serious.

Anyway, I’ve tried a million different variations of risotto recipes and never come close to what she made. FINALLY, tonight, I think I got close. I will never say that mine is as good because that would just be a total lie. But, I wrote mine down, so you all can feel free to try it out. Let me know if you used any variations that made it come out better!

Risotto can be a pain because you literally can not step away from. InĀ  the second you decide to take a bathroom break, everything goes to shit and your rice is literally burnt to the bottom of the pan. So, prepare to spend a god 30-40 minutes in front of the stove.

What You’ll Need:

  • 2 Cups of your favorite type of risotto rice. I personally like Arborio and buy it in bulk.
  • 1 Bunch of Asparagus, trimmed
  • Frozen Peas
  • 4 Tablespoons of EVOO
  • 2 Cloves Garlic
  • 1 Cup of White Wine (I like sweet)
  • 6 Cups of hot Chicken Stock – you can substitute with vegetable stock, but I’m not a fan of the taste
  • 2 Tablespoons chopped chives
  • 1 Onion
  • 2 Tablespoons chopped basil
  • 1 Cup Parmesan Cheese
  • Salt & Pepper to taste

What to do:

  • Heat up 2 tablespoons of EVOO in a large skillet. Trim off ends of Asparagus and cut into 1 inch pieces.
  • Cook Asparagus on medium heat in skillet until bright green in color
  • Cook frozen peas according to directions and add into skillet with asparagus.
  • Set vegetables aside.
  • In a heavy bottom pan, heat up remaining EVOO and cook chopped onion until translucent.
  • Add in 2 cloves of garlic, finely chopped.
  • Stir in rice, 1/2 a cup at a time, making sure to mix into olive oil mixture well
  • Cook rice until translucent on medium heat
  • Add in chicken stock, one ladle at a time allowing rice to soak up.
  • Stir continuously.
  • Turn up heat until liquid bubbles, adding in white wine.
  • Cook about 20 minutes or until liquid is mostly absorbed and rich is creamy in consistency.
  • Stir in vegetable mixture.
  • Cook about 2 minutes and add in basil and chives
  • Stir in Parmesan Cheese
  • Add salt and pepper to taste

Asparagus and Peas risottoRice & Onion Risotto RecipeRisotto RecipeRisotto Primaver Recipe


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