Haute n the Kitchen

Entertaining Inspired by my Travels & Traditions

My January Mood

January. A Fresh Start. A Time to reflect, but also the perfect time to look ahead. A Time to finally make that life vision board you ok me, have been trying to get to. A great time for more…

Hot Bubble Baths

Journal Entries

Bucket List Editing

Comfort Foods

Long Winter Walks

Exploring new Paths

Taking Long Drives on Country Roads

Sipping frothy Cappuccinos

Snuggling by a Fire

Wearing Flannels & Woolly Socks

Rest Restore Renew

Speaking of comfort food, what hearty dish is better to snuggle up to in January than a rich risotto. Here is my personal favorite risotto recipe. These flavors are brilliant together and definitely will fuel you for that long winter walk to follow.

Winter White Risotto

Serves 4-6

1 Cup Arborio Italian Rice

1 Quart Vegetable or Chicken Stock

1 Bottle Dry White Wine (Pinot Grigio style)

1 Tsp. Fresh Chopped Garlic

2-3 Shallots, chopped

2 Tbsp fresh finely chopped Rosemary

1 Fennel Bulb, quartered

1 Cup Finely grated Parmesano Reggiano Cheese

1 Lemon

Fresh Ground Salt & Pepper

Roast the fennel in the oven at 350 degrees for about 30 minutes. Drizzle first with olive oil, a squeeze of lemon juice and some salt & pepper.

Put a tbsp of olive oil in a deep heavy saute pan. Add the garlic, onions and rosemary and saute a few minutes. Add the rice and let it warm through about 1-2 minutes, stirring constantly.

Add stock to just cover the rice. Begin stirring. Alternate adding stock or wine in the same way for the next 25 minutes. Only add liquid when the rice has absorbed all in the pan.

Finely dice the roasted fennel.

When the risotto is al dente, not mushy, add in the fennel, the cheese and a good squeeze of lemon juice. Finish it with fresh ground pepper and salt if desired.

Now that is what January is about! Cozy up with a good book before that walk and zzzzz…food coma 😉

Welcome to 2012. Let’s make it Significant!

H

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