So a couple days ago I made some chicken stock and immediately froze it in a Pyrex container for the future. Well, I was short on groceries so I threw the frozen stock in a large pot and let it thaw on low to medium heat. Once it came to a boil I added 2 cups of wild rice, a chopped onion, carrot, a hot pepper and a fist full of parsley. I let it cook for 45-55 minutes (till the rice was cooked and the liquid absorbed) then just before serving I threw in a large handful of grated mozzarella. THATS IT. Yum!
italian boy
Tuesday, October 13, 2009
wild rice risotto
So a couple days ago I made some chicken stock and immediately froze it in a Pyrex container for the future. Well, I was short on groceries so I threw the frozen stock in a large pot and let it thaw on low to medium heat. Once it came to a boil I added 2 cups of wild rice, a chopped onion, carrot, a hot pepper and a fist full of parsley. I let it cook for 45-55 minutes (till the rice was cooked and the liquid absorbed) then just before serving I threw in a large handful of grated mozzarella. THATS IT. Yum!
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About Me
- anonymous
- Hi there, my name is Giacomo and I enjoy things delicious. Long story short, my parents moved from Italy to NJ where I grew up (and loved it) but found myself in Washington, DC fourteen years ago and haven’t yet found an excuse to leave. Food has always been a huge part of my day and life… from happy times, sad times, holidays, drunken escapades and all the rest in between, I’ve usually spent a good portion of that time putting something in my mouth. I guess I started this blog a little while ago to keep track of what I was cooking and places I’d eat-- simply because my friends were always asking “how do you make this” or “where do you get that” but surprisingly over time I guess real people started reading too. SO, take a look around and let me know what you think. You’ll see that the backbone of lots of my food is Italian but I manage to cover most bases. Thanks for stopping by. BUON APPETITO!
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