The warm breezes are still coming in from the south east. the tide will be low around noon and that makes it an easy, waist deep, walk out to the shallow reef, that runs along about 100 yards off shore. Some people even take their I-Pods along.
Here is a simple recipe to give you a lean main meal, or it is a great companion for sockeye salmon or a steak or a chop. You can make enough to last the weekend.
Delicious – No Mystery – Easy to Make
RISOTTO
For 8 to 10 cups
Arborio rice 1 ½ cups (very important to use this short grain rice, long grain doesn't work)
Onion – large – diced
Mushrooms – 1 cup – chopped
Garlic – 3 cloves - - chopped
Butter – 2 TBL
Olive oil – 2 TBL
Vegetable stock – or Chicken stock – 5 cups
White wine – 2/3 cup
Fresh peas
Asiago Cheese – fresh grated
Use a large pan at medium.
Heat the olive oil and butter.
Sautee the garlic and onion until shiny
Add 1 ½ cups of rice and 1 cup of stock. – cook at a low temp.
Stir as the stock evaporates. Drown the rice in more stock and repeat.
The rice will get naturally creamy.
Add the mushrooms during this process.
Stir in the white wine and the peas.
Sprinkle each serving with a good topping of grated cheese.
For 8 to 10 cups
Arborio rice 1 ½ cups (very important to use this short grain rice, long grain doesn't work)
Onion – large – diced
Mushrooms – 1 cup – chopped
Garlic – 3 cloves - - chopped
Butter – 2 TBL
Olive oil – 2 TBL
Vegetable stock – or Chicken stock – 5 cups
White wine – 2/3 cup
Fresh peas
Asiago Cheese – fresh grated
Use a large pan at medium.
Heat the olive oil and butter.
Sautee the garlic and onion until shiny
Add 1 ½ cups of rice and 1 cup of stock. – cook at a low temp.
Stir as the stock evaporates. Drown the rice in more stock and repeat.
The rice will get naturally creamy.
Add the mushrooms during this process.
Stir in the white wine and the peas.
Sprinkle each serving with a good topping of grated cheese.
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