Risotto!

I can't actually take credit for this recipe but it is one of my favorites!  I learned to make it when I was living in Firenze a few years back.  Most people don't realize how easy risotto is to make.  Sure it requires more care and attention but as long as you keep a close eye on what you are cooking, it will be fine.  To me, the rythmic motion of adding the broth and watching the rice get large and creamy is therapeutic.  Risotto is something to cook when you want warm comfort food to curl up with- and are taking a break from your diet.   This recipe is for a zucchini risotto. Zucchini is really popular in italy and can be found in soups, pastas, entrees and even on top of pizzas.  One of the best things about risotto is that you can change up what you put in it really easily.  Maybe leeks? Mushrooms? I've even made it with strawberries! Be creative and have fun.

Zucchini Risotto

Serves 4 and takes about 45 minutes to an hour

• 500 grams Arborio rice
• 1 yellow onion, chopped
• 2 small zucchini, chopped
• Olive oil
• Parmigiano cheese, grated
• 1 stick butter
• 1 handful Italian parsley, chopped
• 2 chicken bouillon cubes

Heat olive oil in a pot. Fill 2nd pot with water, bring to a boil and add bouillon cubes. Saute onion and zucchini on high heat till golden. Add rice, stir on high for a minute or so. Lower heat and begin to ladle in water from 2nd pot, stirring constantly. When rice has become cooked fully and is a creamy texture (about ½ hr-40 minutes) remove from heat and stir in a handful of parmigiano cheese and a stick of butter. Serve.

Spaghetti con Polpettine

So....this is my first entry.....we'll see how it goes!

One of my favorite simple recipes is spaghetti with meatballs. I like the meatballs to be small because it's easier to keep them juicy and flavorful!  I feel very strongly that how one cooks really depends on her own taste.  The portions i list below are really only a guideline- you should look closely at what you are mixing together and decide what you want the end result to be- garlicky? cheesy? maybe heavy on parsley? whatever you like!  What you cook should come from you. Except if you are baking...in which case you should ALWAYS follow a recipe's portions to the letter!

Okay, so here goes:

Spaghetti con Polpettine:

This recipe should take about a half hour and serve 4 people. 

Polpettine-

• 1/2 lb ground sirloin
  
• 1/2 lb ground veal
  
• parmesan cheese
  
• 2 handfuls of parsley (or basil)
  
• 3-4 pieces of stale, good italian bread
  
• 3 large cloves of garlis
  
• extra virgin olive oil
  
• kosher salt
  

Combine garlic parmesan, bread, salt in blender.  Mix until crushed.  Add olive oil until the consistency is smooth. Combine with the 2 meats and mix together well (by hand).  Roll the mixture into small balls, about 1 inch in diameter.  Heat olive oil on medium-high heat. Cook meatballs in pan until they are brown on the outside and cooked through the center.

Sauce:

• 1 large can peeled, crushed tomatoes
  
• 1 clove garlic (chopped)
  
• 1 small spanish onion (choped)
  
• 1/4 cup of red wine
  
• olive oil
  

Heat oil in a large frying pan (on high heat).  Add onion and garlic and saute until both are translucent and fragrant.  Add tomatoes and wine, lower heat and let simmer about 15-20 minutes until sauce has thickened.  Add meatballs and cook about a minute, stirring.  Toss with 1 lb cooked spaghetti. Serve.