Happy Friday all! I had a great day. I am not sure of who all reads this blog. I know many of my friends and colleagues who do and know what I am about to say. I got to spend the day with my Lizzie. Lizzie is my oldest girl who has terminal cancer. Terminal. Fucking terminal cancer. It is hard to wrap my mind around, but it is a fact nonetheless. We really have no idea how long she has…but today she turned it up for Mama. She usually is sleeping most of the day with a bit of pain. Today she brought her A-Game and had a great day. She is our Super Lizzie!
There is something about risotto that makes me bare my soul and curse. It just feels good.
Anyways, I took the leftovers from this http://funfoodiefamily.com/2014/09/19/creamy-tomato-and-mushroom-chicken/ and made dinner tonight.
Leftover Risotto with Creamy Tomato and Mushroom Chicken
3/4 stick butter, browned
1 1/2 cups Arborio rice
1/2 cup dry white wine
leftover chicken thighs in sauce
5 cups simmering chicken stock, a spoonful at a time
1 cup freshly grated Parmesan cheese
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Heat your dutch oven or large wide pot on med. high heat
Add your butter. Heat until just brown. Add your rice. Mix and toast for 4 minutes. Salt and pepper to taste.
Add your wine. Stir and reduce 5 minutes.
Add your leftover chicken thighs in sauce
Mix and add your stock a bit at a time on med heat until your rice is tender…about 40 minutes.
Check your seasoning and add more if needed.
Add your cheese in the end.