Recipe: Red Wine Risotto

Learned an important lesson today - if the baby wakes up from a nap while you've got a mouth full of raw carrots, you probably won't be able to soothe her back to sleep. Just a little tip from me to you.

This one was just ok. I'll admit though - we were starving and it was late, so I cut a few corners. The leftovers tasted better, and Julia approved of everything to boot. But no, I will not be trying this one again anytime soon.

mmm, beige

The sauteed celery was weird. I think it reminded me of licorice. (is that weird? Maybe it wasn't licorice) Really, I just wanted a caramelized onion. Celery is totally the same thing, right?

Red wine DOES work in risotto, if you treat it properly. Sauteed mushrooms, that onion I mentioned, and maybe a lovely blend of beef and chicken broths. Throw in some sausage or meatballs and good lord. But for us Eliminationeers, let's stick with white. It's plenty delicious.

Also, how beautiful is this chicken?

Recipe: Red Wine Risotto with Chicken
Note: frozen spinach also works - just add it in at the end.

4 stalks of celery, diced (NO don't)
1lb arborio
a whole bag of baby spinach
garlic powder, if desired
1/2-3/4 cup red wine
6 cups or so chicken broth
salt & pepper

Saute the celery and baby spinach in olive oil until softened. Add the rice and toast for seven minutes. Add the broth, stir up, and then the broth in 3/4-cup batches. Feel free to do multiple at once and then go change the baby. Just keep adding broth in batches and then let it absorb, stirring occasionally. Taste the rice to check if it's done.

The chicken:
+/-2lbs chicken tenders
olive oil in a mister
Italian herbs
garlic powder
 s&p
 
Set the oven on a low broil. Mist the chicken with oil. Sprinkle the rest to your liking and broil 20 mins. Switch to bake at 350 to finish the chicken, about 5-10 more mins.