October 8, 2006

Spicy Risotto-Like Heaven

This, a last-minute concoction from things in the fridge and pantry after a weekend away, was homey and delicious. Enjoy:

1 cup starchy white rice (arborio, or, in a pinch, sushi rice)
Olive Oil for cooking (exactly how good this oil needs to be is a personal call and a much longer blog entry...)
1/4 large yellow onion, diced
4 cloves garlic, diced
1 plastic container of mexican hot salsa left over from Friday's takeout
1 can chicken broth + water as needed
2 Tablespoons habanero pickled salsa from a friend with a talent for preserves
1/2 cup chopped 6 month aged cow cheese from the farmer's market
Parmigiano, for grating
black pepper

1. Sautee onions and garlic in olive oil until onions are partially clear. Add rice and stir until rice is fully covered and slightly translucent.
2. Add broth, bring to a low simmer, stir and let evaporate slowly 'til rice is al dente. Add water if necessary.
3. When broth is almost all evaporated, add salsas and stir.
4. When the liquid is almost entirely evaporated, add the cow's milk cheese and stir until melted and mixed throughout.
5. Remove from heat and let set for 5 minutes. Serve with grated parmigiano on top along with a sprinkling of black pepper.

I'm toying with turning this blog into solely a food blog. Or perhaps a food & running blog.

My personal life is, well, overly personal and introspective as of late (read: not very interesting to anyone except me). My professional life, is, well, too professional to be available for the entertainment of the anonymous masses. And, to be frank, the remainder of my life isn't very ink-worthy. I'd love to keep up on legal or technical or even silicon valley trends. But, let's be honest, in any of those categories, I'll be lucky to find time to do the reading of people who do the aggregation of info for me.

But Food! Ahhh... I could write for hours and hours about food. Conveniently, my title lends itself to an oral fixation of some sort, so it wouldn't be that difficult of a transition. So, 'til I decide what to do, I'll try to post more and more of my foody thoughts/experiences and see how that treats me. I welcome your comments.

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