Happy Middle of January !
Winter had finally arrived here in New England. It’s cold, it snowed (not enough to really shovel but enough to look pretty), the sun is out and it’s cold. Just the kind of weather for hearty yummy carb-laden goodies made in the Big Gray Pot.
This week (so far) I made risotto with shrimp and peas. Risotto is one of those dishes that everyone in the house loves, but I kind of forget about when I’m thinking of things to make. It is super easy, I use the basic recipe from an old, old Williams Sonoma “Risotto” cookbook. There is half an hour of minding the pot on the stove as you add the chicken stock but easy to do while you are puttering around the kitchen making salad or cleaning up. Add to that peas in the freezer and frozen cooked shrimp on sale at MarketBasket and it’s risotto for the win!
The night I made it was my basketball carpool night, after the risotto was finished, I put the lid on and put it in a 200 degree oven to stay warm while I picked up and dropped off hoop stars. I’ve never “held” risotto in the oven like that before and I think were I to do it again, I’d add a little extra water on the top to keep it moist. The rice kept sucking up the cooking liquid and wasn’t dry but not quite as creamy.
Hope you try something like this, I love the fact that I can cook something on the stove and then hold it in a warm oven rather than letting it get cold and them microwaving to heat up later.
Have a great day everyone!!