Drunken Beet Risotto

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Drumroll please…………

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Next stop: North Carolina.

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I honestly can not even remember if I’ve ever been to this state. Something tells me I have, but I truly have no recollection. If this is any indication of how memorable the place is, we’re in trouble.

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What is NC even known for? What is a Tar Heel? It sounds like a lame bird. Is there more to the state than Nascar and moonshine because that’s what my mind immediately goes to and was confirmed when I googled “what is North Carolina known for?” What about famous people? How likely is a spotting? What are the chances I can get discovered here? From what I can tell, the biggest star from the state is Andy Griffith, and while I respect the man’s craft, we’re slightly different genres.

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Really just keeping my eye on the prize that for the first time in almost 20 years, I won’t be living directly on top of a major fault line. Bingo!

 

 

Time: 1 hour (prep + cooking) | Serves: 4-6

Ingredients:

  • 1 cup of arborio rice
  • 2 beets, washed
  • 2 tbsp. of olive oil
  • 1 white onion, diced
  • 1 tbsp. of garlic, minced
  • 1 cup of red wine (I used a cab)
  • 6 cups of vegetable stock
  • 1 tbsp. of vegan butter
  • 1 cup of frozen peas
  • 1 tbsp. of crushed red pepper
  • S+P, to taste
  • Basil, for serving

How to:

  • Preheat oven to 400 degrees
  • Drizzle beets with 1 tbsp. of olive oil + some S+P
  • Wrap each beet in a lil piece of foil + place on baking sheet
  • Roast for 25-30 minutes
  • Meanwhile, heat stock in a lil sauce pan over low-medium heat
  • Meanwhile x2, heat remaining olive oil in a dutch oven over low-medium heat
  • Add onion + S+P, cook 4-5 minutes
  • Add garlic, cook another minute
  • Add rice, coat in onions + cook another minute
  • Add wine, let reduce 3-4 minutes, stirring often
  • Now add warm stock one ladle at a time, stirring until rice absorbs it
  • Repeat until rice is tender
  • Once rice is almost done + the beets are cooled, remove skin + chop
  • Stir in beets + butter + crushed red pepper + S+P
  • Add peas, cook another 2-3 minutes
  • Serve warm with fresh basil
  • Put on Barney repeats + enjoy the fact that your dinner looks like Baby Bop

Mushroom Risotto

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I want to talk about the Gilmore Girls revival.

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But I physically cannot talk about the Gilmore Girls revival.

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Because I have taken a vow of silence until Amy Sherman-Palladino writes another season and issues a formal, hand-written apology to me.

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I’m not going to spoil. I’ll let you all experience the disappointment on your own. It has seeped into my brain cells & haunted my dreams. I manage to slip GG into literally every conversation I have.

“How was your day? Mine sucked because I’m still upset about the revival, but other than that, how was your day???”

I am a monster. (Nothing new here.)

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I promise I won’t blog about television for like another two weeks.

 

 

Time: 1 hour (prep + cooking) | Serves: 4-6

Ingredients:

  • 1 cup of arborio rice
  • 1/2 cup of crimini mushrooms
  • 1/2 cup of white mushrooms
  • 6 cups of vegetable stock
  • 1 onion, chopped
  • 1 tbsp. of garlic, minced
  • 1/4 cup of dry white wine
  • 1/4 cup of parmesan cheese
  • Juice of 1/2 a lemon
  • S+P, to taste
  • 2 tbsp. of olive oil
  • 1 tsp, of parsley + more for serving

How to:

  • Clean + chop mushrooms
  • Heat 1 tbsp. of olive oil in a large pot over medium heat
  • Add mushrooms + S+P, cook until softened and browned, about 6-8 minutes
  • Transfer to a plate
  • Heat stock in a small pot over low heat
  • Heat remaining olive oil over low-medium heat
  • Add onion + S+P, cook for 3-4 minutes
  • Add garlic, cook another minute
  • Add arborio rice + coat in the onion + oil, cook for a minute
  • Add white wine, stir + cook until absorbed
  • Add the warm stock a ladle full at a time, stirring often, until each ladle has been absorbed into rice
  • Repeat until the rice is cooked through, there will be just a slight bite to the rice
  • Stir in cheese
  • Once melted, stir in mushrooms + parsley + lemon juice + S+P
  • Serve hot with extra parsley
  • Shrink self + go exploring in the peaks + valleys of the risotto

 

 

Shrimp Risotto

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I’m going to read 100 books this year.

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That doesn’t sound like much of a feat once I write it down, does it??

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Oh well – I’m doing it! I’ve always been a bit of a bookworm. My parents put me in some hoity toity Montessori school that taught me to read picture books in Pre-K so I was the little snot that got to public school Kindergarten & told all the kids I could READ. I got bit a lot that year.

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So far, I’ve read The Unbearable Lightness of Being by Milan Kundera. It read like an AP English novel I was forced to read & dissect. So I took a turn for The Girl on the Train by Paula Hawkins. I am on a thriller kick (thanks a lot, Dateline) & couldn’t put this down. I love books about cray cray females & missing/murdered people. Call me simple. Now, I’m reading The Marriage Plot by Jeffrey Eugenides. I also love stories of confused females with multiple suitors. I can’t relate to her in the slightest but it’s fun to dream.

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K I need 97 book suggestions. GO!

 

 

 

Time: 1 hour (prep + cooking) | Serves: 4

Ingredients:

  • 1 cup of arborio rice
  • 1 onion, diced
  • 1 tbsp. of garlic, minced
  • 1 lb. of uncooked shrimp, peeled + deveined
  • 4 cups of vegetable stock
  • 1/4 cup of dry white wine
  • 1 cup of parmesan cheese + more for serving
  • Juice of 1/2 a lemon
  • 1 tsp. of lemon pepper
  • S+P, to taste
  • 2 tbsp. of olive oil
  • Parsley, for serving

How to:

  • Heat stock in a pot over low heat
  • Heat olive oil in a pot over low-medium heat
  • Add onion + S+P, cook for 3 minutes
  • Add garlic + cook for another minute
  • Add rice + coat with oil + onion
  • Add wine + let absorb
  • Add stock one ladleful at a time, letting the rice absorb fully before adding another, stir constantly
  • When rice is almost tender, heat other tbsp. of olive oil in a skillet over medium heat
  • Add shrimp + lemon pepper + S+P, cook until pink
  • Add plenty of S+P to rice
  • Stir in cheese + lemon juice
  • Stir in shrimp
  • Serve hot with extra cheese + parsley
  • Unbutton jeans + eat entire pot