RISOTTO PARMIGIANO

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RISOTTO PARMIGIANO

5 - 6 cups chicken broth
1 tablespoon olive oil
1 onion, minced
1 1/2 cups arborio rice (I use RiceSelect)
3 tablespoon unsalted butter, softened
2 cloves garlic, minced
2 tablespoons freshly chopped parsley (optional)
salt and pepper
2/3 cup Parmesan cheese, grated

In a small saucepan, bring stock to a boil and reduce heat to a simmer.

In a medium saucepan, saute the onion at medium heat, stirring until the onion is translucent but does not brown. Add minced garlic, rice and stir. Turn heat to medium high and stir in 1/2 cup broth.

Bring heat to medium-high, and pour in about 1/2 cup of the stock, keeping the mixture boiling, stirring continuously.

As the broth is absorbed, continue to add broth as needed, 1/2 cup at a time.

It is important to keep the mixture boiling, but keep stirring to keep it from sticking to the pot.

It may take about a 30 minutes for all of the broth to be absorbed by the rice and for the rice to become tender.

When rice is done, stir in the butter and cheese, then serve warm. Sprinkle with chopped parsley for a garnish, if desired.

The whole cooking process may take 25-30 minutes. Once all the stock has been absorbed, and the risotto is tender, remove the pan from the heat and quickly stir in the butter and Parmesan.

******This makes a SUBSTANTIAL amount of risotto. I usually halve the recipe 

Blueberry Lemonade

1 to 1 1/2 cups of freshly squeezed lemon juice
1 cup of sugar or sugar substitute (I use Splenda)
1/2 pint of blueberries
8 cups of water

Squeeze the juice of approximately 6 lemons. You want 1 to 1 1/2 cups of lemon juice. I then add the sugar or sugar substitute. Make sure to wash and pick any stems from the blueberries. Add them to the lemon juice and sugar. I muddle the berries and then let the mixture sit for a while, until it is the color I like. Then add the water. I don't add ice to my lemonade. I fill a glass with ice and then pour the lemonade over the ice.

Chimichurri Meatballs

Chimichurri sauce

1/2 a bunch of fresh parsley
1/2 cup of olive oil
1/4 cup red wince vinegar
1 TB minced fresh oregano or 1 tsp. dried
1 tsp. sugar
1/2 tsp red pepper flakes
minced zest and juice of 1/2 of a lemon
salt to taste

Combine all ingredients for chimichurri in a large bowl. Cover. Let stand at room temperature to combine flavors.

Meatballs

1 lb. of ground chuck
1/2 lb. of ground pork
1/4 cup of panko crumbs
3 TBS. minced scallions
2 cloves of garlic, minced
1 tsp of kosher salt
1 tsp. black pepper
1 egg
2 TBS. olive oil, divided
1/2 cup of feta cheese

Blend all meatball ingredients together (except oil and feta) in a bowl; do not overwork. Form 1 inch balls. Place 1 TBS of oil in skillet , at medium-high heat. Fry half of the meatballs until heated through, about 5 minutes. Place on platter already drizzled with chimichiurri. Heat remaining oil and fry the rest of the meatballs. Add them to platter, along with feta. Top all meatballs and cheese with chimichurri.