I have an idea and hopefully I have twenty some years to get it done. I'll need that much time! I want to make a cookbook for my children. Thus the name My Mama's Food. It has several meanings, for the entries in my journal it will mean me, my children's Mama. For me it means my dear Mom, their Mama Lu, for most of the recipes come from her and my grandma's and great grandmas. I do most of my cooking without a recipe, but sometimes they just need to be written down if we do not want them to be lost for future generations. When I left home I would have treasured a book like this, written by my Mom, so I want to try and do it for my children. I want to include photos of the kids helping me in the kitchen as they grow and eat what we make. What memories they will have when cooking in their own kitchen's and teaching their children to cook and sharing these memories with them and showing them pictures of themselves learning to cook with their Mama. I think it's a grand idea, now if I can pull it off!

Monday, February 1, 2010

Oven Baked Risotto

1 Tbls olive oil
1/4 Cup finely chopped onion
3/4 Cup arborio rice
1/4 Cup dry white wine
2 to 2 1/4 Cups hot water
1/2 Cup chicken stock
3/4 tsp salt
1/8 tsp pepper
1 Tbls freshly grated parmesan cheese
2 Tbls finely chopped fresh flat leaf parsley

1. Preheat oven to 425 degrees. In an ovenproof saucepan or dutch oven, heat oil over medium -high heat. Add the onion and cook, stirring until translucent, 2-3 minutes. Add the rice and cook, coating with oil about 1 minute.

2. Stir in the wine and cook until it has completely evaporated, about 1 minute. Stir in 1 1/2 Cups water, the stock, salt and pepper. Bring to a boil. Cover and transfer to the oven, and bake for 20-25 minutes or until most of the liquid is gone.

3. Remove from the oven. Stir in 1/2 to 3/4 cup water (the consistency of the risotto should be creamy), the butter, cheese and parsley. Serve immediately.

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