I’m not really sure why I bought savoy cabbage, but I did, so I had to make some dinner with it. I originally wanted to roast it in wedges and serve it with the leftover sausage from this salad, but I ended up using that for something else. Apparently people make galettes with savoy cabbage, so that’s what I decided to do!
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If you’ve never been to the Second Avenue Deli, you should go. Right now*. The food is amazing. Though many say it’s not the same as it used to be, it’s still worth a trip.
We used to go to the one on Second Avenue and Tenth Street all the time. When they closed, the first thing I did was buy the 2nd Ave Deli cookbook. I then bookmarked about half the recipes in the book, and actually made quite a few of them. When the new restaurant opened on 33rd and 3rd, I kind of forgot about my cookbook, and got my health salad fix at the deli. Continue reading …
Risotto has a reputation of being impossible to make. You have to sit there and stir constantly, your arm tired and burning over the hot stove. Well, I’m here to tell you that this is not the case! Making risotto can be easy, and doesn’t take so long. I thought I was taking on a much harder project than it turned out to be.
I found this Cheese Guy brand kosher Parmesan cheese at Fairway supermarket. It’s expensive stuff, and I think I used too much of it. I’m not a big cheesy person, so I halved the amount of cheese the original recipe called for and I still thought it was too cheesy. I trust you know your own taste buds and will adjust accordingly. Next time I think I’ll make a vegan risotto. Is there such a thing?
Risotto con Funghi Recipe, with a tiny change, from In Jenny’s Kitchen
- 4 tablespoons butter, divided
- 2 tablespoons olive oil
- 1 small onion, chopped fine
- 1/2 cup white wine
- Salt and freshly ground pepper, to taste
- 1 cup Italian short-grain rice
- 3 cups vegetable or mushroom stock
- 4 ounces cremini (baby bella) mushrooms, cleaned & sliced 1/8-inch thick
- 1/4 cup freshly grated pecorino romano or Parmesan cheese
- Melt half of the butter and the olive oil in a large skillet over medium heat. Saute the onion until it begins to turn color, about 2 minutes.
- Add the rice and stir to coat, then slowly add the wine. Bring it to a boil and cook until the wine is reduced by half. Season with salt and pepper.
- Add 1 1/2 cups of stock and let simmer for about 8 to 10 minutes, until liquid is almost absorbed.
- As the liquid absorbs, add the remaining stock 1 cup at a time, stirring frequently. The risotto should be creamy and the rice should be al dente.
- Meanwhile, melt 1 tablespoon of the butter in a small skillet and add the mushrooms. Season with salt and pepper. Saute until they release all of their liquid and turn a golden brown color. Set aside.
- Stir the last tablespoon of butter and the cheese into the risotto.
- Serve the risotto topped with the mushrooms, or mixed in. Enjoy with a glass of the same wine you used to cook with!