Risotto Part II

There might not have been a post about part one. This isn't actually part two; I think there may have been about five attempts, mostly with different recipes, but "part II" sounds better than "Part VII, I think," therefore this is entitled "Part II."

I haven't been keeping up with blogs, let alone writing one. This is mainly due to the fact that the only place that I have internet access is where I'm supposed to be continuing on in the extraction of my echelle spectra in IRAF, which is a horribly painful procedure that, surprisingly, a large percentage of people that read this know what I'm talking about. Yay for astronomy friends! Colby and I have mostly settled in, what with the furniture. The office is yet unfurnished, with the exception of a hutch that's supposed to be resting on a desk; however, the desk is currently in use as our dining room table. Who else has a dining room table with a special drawer for a keyboard? Oh, that's right... no one! That's because we're super cool (and by "cool", I mean "poor"...)!

Anywho, my new favorite method of making risotto:

2 c arborio rice
28 oz (2 cans) chicken stock
1/3 c white wine
2 tbs butter
2 cloves of garlic crushed (ooh, guess what, Kyle? You can't actually use your abomination here)
s+p to taste

heat the chicken stock in a pot with the crushed garlic cloves. different pan: melt butter, add in rice... let it cook until it looks toasted. Add in wine; stir til absorbed. add in the chicken stock like a half cup or so at a time, stirring until absorbed. Keep doing this forever, but don't put the garlic in. After it's all creamy and stuff take out the garlic (which should be super soft by now) and then mash it and mix it into the risotto. And then add lots of vegetables which neither Colby nor Kyle will eat. And by "lots of vegetables", i mean summer squash that's been boiled, tomatoes and spinach which is wilted in. Also, I added like two handfuls of parm. cheese at the end, along with some dried parsley and fresh basil. s+p. w00t.

See? It's a real recipe. Go me!