Tuesday, May 27, 2008

Restaurant-quality cooking in the comfort of your own home

I made risotto tonight, and it rocked. I've made it before, and I have customized it to our tastes, namely:

For the corn, I just thaw some Trader Joe's frozen fire-roasted corn kernels. I mix this up into the tomato stuff, and add the zest and juice of one lemon.

I add half a pound of shrimp, which I cook quickly in the hot stock already on the stove, set aside to cool and then slice in half. They can go into the rice along with the vegetables.

John doesn't go for the fromage, so I mix mine in once it's in my bowl. Honestly, he doesn't know what he's missing.

There should be a photo here, but we totally scarfed it.

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