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3191  PURSES, BAGS, WALLETS / Purses, Bags, Wallets: Completed Projects: General / Re: Ravens Wallet on: April 13, 2013 01:43:08 PM
That came out great! 
3192  COOKING / Vegetarian / Vegan / Re: Risotto on: April 12, 2013 04:41:40 PM
Boo MareMare!  I know what it's like to plan to make something then come up an ingredient short. 

Yoopidou, it's a very adaptable recipe.  Even when you feel like going non-vegetarian.   Smiley
3193  MISCELLANEOUS TOPICS / Completed Projects / Re: Painted boxes on: April 12, 2013 03:18:56 PM
Nicely done.   Smiley
3194  MISCELLANEOUS TOPICS / Completed Projects / Re: Star Trek Communicator badge in felt on: April 12, 2013 03:17:51 PM
This is great and your stitching is perfect!
3195  COOKING / Vegetarian / Vegan / Re: Risotto on: April 12, 2013 03:01:20 PM
Mushroom risotto is awesome!  I've never tried it with spinach, but totally will!
3196  COOKING / Vegetarian / Vegan / Re: Risotto on: April 12, 2013 06:29:55 AM
Thanks guys!  It's easy peasy. 
3197  COOKING / Vegetarian / Vegan / Risotto on: April 12, 2013 04:52:31 AM
Risotto is one of my family's favorite things.  Any time I have leftover broccoli, peas or especially asparagus in the fridge, we have risotto the next night.  Unlike long grain rice (which is steamed), risotto is cooked without the lid on the pan.  It takes about 25 minutes of cooking time total which is why I always yell at the TV when a chef attempts making risotto on 'Chopped'!



There are just a few ingredients; arborio rice, broth, white wine, olive oil, parmesan cheese and vegetables.  That is leftover grilled asparagus.  I forgot to include garlic in the photo but it's in there, too.  You could also include shallot or onion if you like. 
The rice to broth ratio is 1 to 3.  If you want a large family sized bowl of risotto, you'll need one cup of rice to three cups of broth for this recipe.  This recipe is very easily scaled down if you want to make less, just keep the 1 to 3 ratio.



I crush a few cloves of garlic and saute it in olive oil.  Once the garlic starts to soften, I add in the rice and give it a good stir.


Splash in some white wine and stir it around for a few minutes. 


Add your first cup of broth.  Stir occasionally until the rice absorbs a lot of the broth. 


You'll know it's ready for the next cup of broth when you see the grains of rice plump up (see below). 

Repeat this process.  Add the second cup of broth, stir occasionally until you see the grains of rice plumped up again.


Here it is with the third and final cup of broth added to the pan.  If you don't have leftover vegetables in the fridge, you can certainly cook them with the rice at this point.  Just dice them and toss them in.


When you can see the plumped up rice grains again, test them for doneness. Just take a bite, the grains should not be firm or crunchy inside. 


When you are satisfied with the doneness, toss in the leftover vegetables, 1/4 cup or more of parmesan cheese and season with salt and pepper.  This is one of my best go-to recipes, I hope you'll give it a try!
3198  KNITTING / Knitting: Completed Projects / Re: Spring top (but no sign of Spring!) on: April 11, 2013 02:13:29 PM
It's really lovely on you!
3199  PURSES, BAGS, WALLETS / Purses, Bags, Wallets: Completed Projects: General / Re: A lined, pocketed, personaliz tote bag that reminds me I'm still the QUEEN!! lol on: April 11, 2013 06:13:23 AM
It came out great!  I hope it worked magic and erased the glum away.   Smiley
3200  CLOTHING / Clothing: Completed Projects: General / Re: WINTER DOUBLE BREASTED JACKET on: April 11, 2013 04:29:33 AM
It's fantastic and very nicely made!  Did you use a pattern?
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