Risotto

I have been burned ordering risotto in more than one restaurant and being served a greasy bowl of goo.  I have made instant boxed risotto and it ended up dry goo.  Recently with a surplus of baby bellas on hand I decided to give this dish the treatment it deserves and make it the old fashioned way.  I started with a minced onion, loads of mushrooms(1c), garlic(2cloves), 1/4c butter, and olive oil.  Everybody in the pool for a few (2-3)minutes then 2c of risotto went in.  In another pot I had warmed 7c veggie stock.  For 20 minutes I stood in my kitchen ladling stock 1/2c at a time. Stirring away with a big wooden spoon.  Before it was mush and after it was no longer crunchy I stirred in some more butter and parm.  I also learned that unless you are serving 6, 2c risotto and 4c stock makes more than enough for leftovers.  Holy adult mac n chz, this stuff is delicious.  If you have never had the good stuff you have to try it.

Less than a week later I wasn't feeling so hot and this is one of my new comfort foods.  This time caramelized onions and garlic started it, and shrimp with asiago ended it.  Amazing.
If you want to get creative, although slightly offensive to the Italians, you can add poblano peppers instead of mushrooms and mexican cheese instead of parm. Shrimp optional.

Jamaican Fritters

I recently went on a cruise and unlike most people didn't really care for the food.  I did find these Jamaican fritters (told you everyone has a donut) very delightful.  After some research Voila.

Ingredients

1. 1 cup all-purpose flour
2. 1/2 cup cornmeal
3. 1 1/2 tablespoons sugar
4. 3/4 teaspoon salt
5. 1/4 teaspoon baking powder
6. 1/8 teaspoon baking soda
7. 3/4 cup water
8. 1 teaspoon vanilla
9. 2 teaspoons vegetable oil, plus more for frying

Directions

1. In a bowl, combine the flour, cornmeal, sugar, salt, baking powder and baking soda. Add the water, vanilla, and the 2 teaspoons of oil and stir gently with a wooden spoon until thoroughly blended. Cover with plastic wrap and let stand at room temperature for 1 hour.
2. In a medium saucepan, heat 1 inch of oil to 350°. Using well-oiled hands, roll tablespoon-size pieces of the dough about 3 inches long, then flatten them slightly and drop into the hot oil. If the dough sticks to your hands, just peel it off; don't worry about the shape. Fry 3 or 4 fritters at a time until golden brown, about 2 minutes per side. Using a slotted spoon, transfer the fritters to a rack set over a baking sheet to drain. Adjust the heat if necessary to maintain 350°. Serve immediately.