Cooking Frenzy Continues

Yes, this would be the third entry for today. Though when I have the day off, I tend to just cook all my meals at home. After today's breakfast adventure, I went on a few errands with Nik including one to World Market.

Now, if you knew the part of town that I lived in, you'd be asking why I went to World Market when the half-a-dozen different markets just within a few blocks representing an equal number of nationalities would be necessary. Well, I certainly do appreciate the wide variety of foods available to me in this neighborhood; however the typical ingredients found in Italian foods are often in short supply- especially when certain ingredients do not over-lap with other cuisines. On my list of things to make before school starts and I begin finding time available to me to cook dwindle, quality risotto requires arborio rice. I also recently ran out of balsamic vinegar (gasp!) and decent extra-virgin olive oil (double gasp). Thankfully all three are readily available at the World Market in Evanston and are much cheaper there than if I were to venture out to the Whole Foods in the same area and better quality that the kinds offered at Trader Joe's down by my work.

So tonight's dinner was one dish and light after the ultra-rich hollandaise sauce of this morning.

Risotto
3 1/2 cups chicken broth (stock base substitute is entirely fine and unnoticed)
a few splashes of Vermouth (gives much better taste than white wine unless using a very good and usually fairly expensive wine)
1 1/2 cups Arborio rice

Heat the chicken broth and vermouth over medium heat in large sauce pan. Add arborio rice. Cover and let cook for 10 minutes.

3 Tb Olive Oil
4 cloves of garlic chopped to medium sized bits
4 medium-sized shallots chopped
Cremini mushrooms cut into moderate-sized pieces (as many as you like)

Sautee the garlic and shallots for 5 minutes or so over medium-low heat (too much heat will risk burning your garlic; you want it hot enough to soften them and flavor the oil). Once the shallots and garlic pieces are soft, add the mushrooms and stir together. Cover and let cook for another 5 mintues or until mushrooms have darkened slightly.

Add mushroom mixture (including oil) to rice. Stir in chopped fresh chives. Cook uncovered until most of the liquid has evaporated and rice is soft.

*I like to add finely grated Parmasean cheese once I've turned off the heat. I just like a hint of the flavor, so it isn't much. And if you try to add that kind of cheese when it isn't finely grated, you'll end up chunks of it instead of it melting into the rice. It also gives pops of cheesy flavor- but not in a good way like chunks of mozarella in a marinara sauce.

Dessert for us was simple. Nik made ginger snaps; I, a peach and blueberry sherbert.

Ice Cream:
6 ripe peaches, peeled and quartered
1/2 cup blueberries
1 Tb ginger
1/4 cup white sugar
1/2 cup whipping cream

Put into blender for a few minutes.
Make per your ice cream machine's instructions!

*I'll let Nik post up the ginger snap recipe!