Please forgive me if the odd spelling mistake creeps into the next 50 lines or so.  After straining a muscle in my right forearm yesterday, I’m forced to tackle things one handed.  I wish I could say I hurt my arm in a hip and stylish way like practicing hot yoga or fighting over that last pair of half priced boots but no; I did it by stirring a pot of risotto!  Those creamy little grains of Arborio rice however were worth every bit of discomfort I now feel. 

Why was I even bothering to stand over a stove for 45 minutes when there are so many recipes out there that advocate whacking everything into a pot and letting it do its own thing?  Because of something I heard Lidia Bastianich say about 15 years ago that has stuck with me ever since .  If you don’t know who Lidia is don’t worry, it’s not so much about Lidia but what her message was.  Early on in my cooking odyssey, I sat transfixed in front of the TV watching this little Italian woman showcase how to make risotto.  It wasn’t the recipe that drew me in (I didn’t even know what risotto was at the time) but it was how she spoke of the love that goes into the dish as she meticulously stirred the pot.  How taking 45 minutes out of her busy day was not a lot to ask of herself when it brought such love and comfort to her family.  She talked about taking time to caress each grain of rice with broth to gently coax the starch out, rewarding you with a beautiful meal.  Lidia compared cooking risotto to raising her children; taking time to listen to them, surrounding them in love and then watching them emerge into beautiful people. 

I’m reminded of her words not just when after a long day I’m too tired to stand over a pot of risotto but every time I set out to nourish my family whether it is through food or simply spending time with them.  Life is crazy and tiring but if you put the effort in, it’s amazing the reward you get back.  Which leaves me with a sore arm, a delicious risotto and one happy (and well fed) family!  Spoil your family today with Lidia’s recipe for Basic Risotto – just remember to switch hands every once in a while!  Enjoy!

BASIC RISOTTO
Makes 4 main-course or 8 first-course servings
Preparation Time: 10 minutes
Cooking Time: 45 minutes

Notes: Use this recipe as your main plan for making risotto and then once you master it be inspired by adding ingredients such as sautéed mushrooms, bacon or spinach. The texture of a properly cooked risotto is creamy, with each grain of rice separate and al dente. To achieve that, you are actually coaxing the starch gently out of the grains of rice. Adding cold stock to the risotto may cause the surfaces of the rice grains to ‘seize up’ and seal in the starch, instead of releasing it into the liquid.

Ingredients:

• 1.25 Litres (5 cups) hot chicken broth or vegetable broth
• 3 tablespoons extra-virgin olive oil
• 1 medium onion, minced (about 3/4 cup)
• 1 medium leek, white parts only, chopped (about 1 cup)
• 4 to 6 green onions, white and green parts chopped separately
• 2 cups Arborio or Carnaroli rice
• 75ml (1/3 cup) dry white wine
• Salt and freshly ground pepper
• 2 tablespoons unsalted butter, cut into 4 pieces
• 1/3 cup freshly grated Parmigiano-Reggiano cheese

1. Pour the broth into a medium saucepan and keep it warm over low heat.
2. Heat the olive oil in a wide heavy based stock pot over medium heat. Stir in the onion and cook, stirring occasionally, until softened, about 4 minutes.  Stir in the leek and the white parts of the scallions and cook, stirring, until the onion is golden, about 6 minutes. Adjust the heat under the pan as the onion browns so that it cooks slowly with gentle bubbling.
3. Stir in the rice and continue stirring until the grains are coated with oil and
“toasted� – the edges become translucent – 1 to 2 minutes.  Pour in the wine and let it boil, stirring the rice, until evaporated. Season the rice lightly with salt and ladle enough of the hot broth into the pan to barely cover the rice. Bring to a boil, then lower the heat so the broth is at a lively simmer. Cook, stirring constantly, until all the broth has been absorbed and you can see the bottom of the pan when you stir. Continue cooking, pouring in the remaining hot broth in small batches – each addition should be just enough to completely moisten the rice – and cook until each batch of broth has been absorbed. Stir constantly until the rice mixture is creamy but al dente; this will take approximately 16 to 20 minutes from the time the wine was added. Adjust the level of heat throughout cooking so the rice is simmering very gently.
4. Remove the pan from the heat; stir in the butter and green parts of the
scallion until the butter is completely melted. Stir in half the grated cheese,
taste the risotto, and add salt, if necessary, and pepper.
5. To serve, ladle risotto into warm, shallow bowls and serve immediately after finishing. Either top each serving with some of the remaining grated cheese or pass the cheese separately.

*Recipe adapted from Lidia’s Italian American Kitchen by Lidia Matticchio Bastianich, 2001

Nadine Hughes is the creator and owner of, The Cook’s Companion and The Menu Companion, through which she offers kitchen consultations, menu planning services as well as private cooking classes for adults and teens throughout Southern Ontario. She is also a published author and avid blogger who is often called upon for “emergency� cooking and entertaining advice.  Pick up a copy of her latest eBook “The Groove Mamma Goes Gourmet – Easy Ways To Put The Fun Back Into Entertaining� for $7.99 at www.groovemamma.com.

©Nadine Hughes 2009

As a great Australian saying goes, my two sons are like chalk and cheese.  Completely different in likes, dislikes, tastes and habits.  Differences are certainly what make the world interesting but sometimes it can be a bit challenging at meal times.  My oldest son, who is 8, has a palette like a European; the more savoury and spicier the better.  He’s the one diving into the appetizers meant for adults and wolfing down the wasabi peas.  I recently overheard him asking his friends what their favourite foods are.  Most came back with pizza, pasta and bread where as he shot back with sushi and sashimi and then proceeded to describe every minute detail of it such as seaweed, raw fish, eel and fish eggs!  This description was met with gagging noises only boys can perfect but none more choke worthy than my 4 year old son.  He falls into the European category too but only so long as it comes with a side of pasta and garlic bread.

My meal philosophy has always been that I will not be a short order cook and as a family we will share one meal, whether you chose to eat it or not is up to you.  There may be some nights when the little one goes to bed a bit hungrier than the older one but he never fails to “suffer� through dinner the next night by washing everything down with a big glug of milk.  Some parents might consider this cruel but I believe that our kids are born with a fairly flexible palette and it is us as adults who impose certain likes and dislikes on our kids from an early age.  In my experience every time an adult tells a child they won’t like a certain food then invariably they don’t.  Whereas if you don’t make a big deal of it, keep offering different types of flavours and textures and not get frustrated or give in to the meal demands of a 4 year old, they will eventually open up their minds and their mouths.  

It doesn’t happen over night however.  For the last few years I have been trying to convince my son that tomatoes are really a fruit and taste sweet.  Considering tomatoes are one of my favourite summer foods, I need to get the rest of my family in line with this thinking too!!  This year I decided to give my youngest more control over what goes on his plate by having him pick certain vegetables to grow in a container gardens.  Cherry Tomatoes which are perfect for containers were a natural choice but we have had great success also with mini cucumbers, jalapeno peppers, baby celery and green bunching onions.  All small enough to grow in a few pots on the deck and easy enough for the kids to maintain.  They have had a ball watching the plants develop from buds to flowers to vegetables.  And they seem to be enjoying the “fruits� of their labour.  The other day I spied out of the corner of my eye my 4 year old picking a baby celery stalk out of the pot and munching away on it.  Never mind he probably got a bit of dirt and grit in his teeth but he did it by his own doing and not my nagging.

So although the cherry tomatoes are still being enjoyed more by the raccoons and myself than the kids, they are at least involved in their food choices from picking out the types and varieties to how their appear on their plate.

It’s not too late to plant a few veggies in a small pot and get your kids involved – they might just surprise you!

Here’s a cool sandwich idea that satisfies the sushi lover and the non-sushi lover in my family and makes the most of our mini cucumbers we are growing.

CUCUMBER RICE SANDWICHES
Preparation Time:  20 minutes + at least 2 hours refrigeration (up to 24 hours)
Cooking Time:  30 minutes
 
Makes 32

Ingredients:
• 4 cups cooked warm sushi rice
• 2 ½ tablespoons rice-wine vinegar
• 1 teaspoon salt
• ½ cup cream cheese, room temperature
• ½ English cucumber, thinly sliced
• 2 tablespoons sesame seeds

1. Line a square glass baking dish with plastic wrap.  Toss warm rice with vinegar and salt in large bowl.  Firmly press half into dish.  Spread with ¼ cup cream cheese.  Layer half the cucumber slices on top, overlapping.  Repeat.  Cover with plastic; top with a weighted baking dish.  Refrigerate at least 2 hours or overnight.
2. Lift out; transfer to cutting board.  Cut into small rectangles.  Dip 1 short and 1 long side of each sandwich in sesame seeds.  Serve within 4 hours.

Nadine Hughes is the creator and owner of, The Cook’s Companion and The Menu Companion, through which she offers kitchen consultations and menu planning services as well as a cooking and entertaining school that offers classes for adults and teens throughout Southern Ontario. She is also a published writer and avid blogger who is often called upon for “emergency� cooking and entertaining advice.  Pick up a copy of her latest eBook “The Groove Mamma Goes Gourmet – Easy Ways To Put The Fun Back Into Entertaining� for $7.99 at www.groovemamma.com
 
©Nadine Hughes 2009

I am excited to share the Family Meal Time Game suggested by our friend Shaynee, to help get your child(ren) talking about their day around the dinner table. And it is completely free.

Here’s how it works …

Each person at the table takes a trun to tell three things that happened in their day, two that are true and one that is made up. The other family member(s) have to guess which two are real and which one is made up; i.e. from you - (1) I went to the grocery store and bought milk, (2) I went to the bank, and (3) I took a long nap. Enjoy as many rounds as you want at each meal.

The game allows families to learn more about each other, inspires discussion and keeps little wanderers at the table.