Delicious Risotto
Chop up left over steak!
Remember those incredible steaks from the other night. Well you had plenty of left overs. My mother, who never threw anything out, taught me how to make Risotto her style. She normally would make it from left over roast because we rarely had the privilege of eating steak. So this Risotto has onions, left over steak (chopped), Arborio rice & chicken broth.
First chop up a large onion and the left over steak.
Sauté onion first, then the steak.
You drizzle olive oil in bottom of pan and then sauté the onions first, then the meat, then the rice (1 1/2 cup) It is important that you sauté the rice first before adding the broth. Salt & pepper to taste.
Add the rice - sauté the rice before adding broth.
Add chicken broth a little at a time. Bring to a boil, cover and then simmer. As the mixture thickens, add a little more broth until you have used a total of 32 oz. Simmer until rice is cooked. This is the hard part because it is easy to overcook or undercook the rice. You have to keep checking and keep adding more broth or water if needed.
Serve hot!
I add parmesan cheese as the risotto is cooking. When serving, garnish with more parmesan cheese. Serve hot!
Lamb Shanks with Polenta
Ina Garten - Barefoot Contessa - Foolproof - Food You Can Trust
Looking for a show-stopping dish? Try this amazing lamb shank recipe, found in Ina Garten's "Barefoot Contessa Foolproof - Food You Can Trust." Her recipe is Lamb Shanks with Orzo. We've made it our own by substituting the orzo with a slow-cooked polenta that perfectly complements the rich lamb. The combination is simply divine! This recipe is perfect for impressing friends and family, and it's become a staple for our special gatherings. (For those in Michigan, Meijer is a great source for high-quality lamb shanks.) Be prepared to invest some time, but the unforgettable flavors and accolades you'll receive make it an effort well spent. You can find the ingredients and recipe for the Lamb Shanks at: www.foodnetwork.com/recipes/ina-garten/lamb-shanks-and-orzo-5171769
Polenta – My wife uses an Italian Polenta called Bertozzi. We have only been able to find it in Canada. (We have relatives there that bring it over.) Any Polenta will do – just don’t get the quick polenta.
Ingredients - Polenta
2 to 4 tablespoons of butter or margarine melted
6 cups of boiling water
2 cups of Polenta
2 teaspoons of salt
Polenta Directions: Use 1 tablespoon butter to lightly grease walls of your crock pot. Turn to high setting while measuring remaining ingredients. Add all ingredients to the crock pot with remaining melted butter and stir well. Cover and cook on low setting for 6 to 9 hours. (On High setting for 2 to 3 hours), stirring occasionally.
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