Sunday, November 8, 2009
Comfort Food Dinner
juice of 1 lime
1 tablespoon hot sauce (I used Crystal, since that’s what I always have in the house)
*Add the sprouts, cut side down, to the bacon. Let them sit in the pan about 8 minutes or so, then put the whole frying pan into the oven.
*After about 10 minutes, take the pan out of the oven, shake it around, then add the hot sauce and lime juice.
*Put back in the oven for another 10 minutes.
The original Nigella Lawson risotto recipe is reproduced below. Note that she says the risotto will take a mere 20 minutes. On my stovetop, it was more like 40. Also, I didn’t have leeks or scallions, so I substituted a thinly sliced shallot. I also used chicken broth for the vegetable. Here's the link an npr story, and a couple of her other favorite winter recipes: http://www.nprinternedition.org/templates/story/story.php?storyId=114320079
Cheddar Cheese Risotto
by Nigella Lawson
1 tablespoon butter
1 tablespoon vegetable oil
2 baby leeks or 2 fat scallions, finely sliced
1-1/2cups risotto rice
1/2 cup white wine
1/2 teaspoon Dijon mustard
4 cups hot vegetable stock
1 cup chopped Cheddar cheese
2 tablespoons chopped chives
1. Melt the butter and oil in a medium-sized pan and cook the sliced baby leeks or scallions until softened.
2. Add the risotto rice and keep stirring for a minute or so, then turn up the heat and add the wine and mustard, stirring until the wine is absorbed.
3. Start ladling in the hot stock, letting each ladleful become absorbed as you stir before adding the next one.
4. Stir and ladle until the rice is al dente, about 18 minutes, then add the cheese, stirring it into the rice until it melts.
5. Take the pan straight off the heat, still stirring as you do, and then spoon into warmed dishes, sprinkling with some of the chopped chives.
Serves 2 as a main course or 4 as a starter
From 'Nigella Express' by Nigella Lawson. Copyright 2007 Nigella Lawson.