I have two fall-back meals that I can always count on when my imagination fails me: There are my tacos (quick shrimp, or shredded pork) and there’s my risotto. Risotto, sadly, has gotten a bad rap because it requires you to hover and be attentive for the entire time you are cooking. (Sound like someone else you know? Who is possibly hanging on your apron as you read this?) In my opinion, though, this flaw is cancelled out by the fact that risotto falls in the hard-to-screw-up category (along with that braised pork loin I wrote about last month) and can be open to interpretation as soon as you nail the fundamentals of its preparation. Not to mention the fact that having a stash of leftovers in the fridge is money in the bank for dinner the next night, too, in the form of golden, crispy, melty-cheesy risotto cakes. My suggestion: Save your apron-hanger’s dedicated screen time til dinner prep hour then turn on one episode of The Backyardigans while you stir the rice and get Zen.
I was so happy when Trader Joe’s started selling organic string cheese. We always have a stash of them in the fridge, which came in handy on risotto cake night. (more…)