Day ten

Wednesday, May 14^th

            I can tell that Wednesday is going to be short days in general.  I didn’t test any recipes for the cookbook today because there just wasn’t enough time.  Instead I worked on writing the recipes I have already cooked.  I needed a quite place to work with no distractions, my dorm was to loud, so I went up to Learning Center where I worked on and off with my learning specialist Ellen for about two hours.  I had to end around 12:00 PM because we had a lacrosse game that was away at Holderness.   

 BLT Risotto

 This recipes was shared with me from an old friend of my fathers, when I just getting real serious about cooking, at the age of fifteen.  At the time I had and knew what risotto was, but I had ever made it.  She showed me and was hooked or life.  There is a common misunderstanding that risotto is grueling hard dish to make.  This couldn’t be true in the least way.  Risotto is fun and easy to make.  This recipe is called BLT Risotto, the bacon is represented by the Italian pancetta, the tomato is self-spoken, and the lettuce is shown threw the basil.  These three flavors mixed with creamy rice gives of a sweet and salty combination that is out of this world. 

1/4 cup extra-virgin olive oil

1 medium onion, cut into 1/4-inch dice

2 cups Arborio rice

2 cup pancetta chopped

1/2 cup white wine

3 1/2 cups chicken stock, hot

2 cups chopped tomato

4 tablespoons (1/2 stick) unsalted butter

1/2 cup freshly grated Parmigiano-Reggiano, plus more for sprinkling

3/4 cup julianed chopped fresh basil

The broth in the pot should be simmering.

In a large pot slowly simmer the onion and the garlic in the butter, when the onion starts to turn a gold color, remove from the heat and take out the garlic.

Add the chopped pancetta and mix very well with the onion. Put the pot on heat again, add the rice, and mix very well with the onions, pancetta. This is called toasting the rice because the broth has not been added.

Add the wine to the toasting rice. After a minute or so start add the broth. Add a 4 to 6-ounce ladle of stock and cook, stirring, until it is absorbed. Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more.

Just before adding the last 4 to 6-ounces of stock add the chopped tomato.  Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes.  Stir in the butter and cheese until well mixed. Portion risotto into 4 warmed serving bowls and top with basil, serving with extra cheese.