Saturday, January 27, 2007

The Long and Winding Road

I downloaded Adobe's Lightroom and really love some of the applications. Today was spent getting ready for some company and just beginning to look to the next months, i.e. looking at long term changes such as career, moving and art. No easy answers, just looking down a long and winding road. This photo was shot the same as the bridge photo last summer. I like cyanotype so added that element from Lightroom. Such fun.

Here's something that I made. It was discovered from "Succulent Tales"....They are right it is silky and creamy and the Arborio grains have a pillow plump texture with a bit of firmness. I adapted it a bit by using light cream rather then heavy. The color from the saffron also gives it a wonderful appeal.

Saffron Parmesan Risotto

1/2 cup white wine
1/4 teaspoon saffron threads
1 tablespoon olive oil
1 tablespoon butter
1 small onion, finely chopped
1 garlic clove, crushed
1 cup Arborio rice, uncooked
1/4 teaspoon sea salt
1/4 teaspoon white pepper
3 cups of good quality vegetable stock
1/4 cup light cream
1/2 cup grated fresh Parmesan

1. Put wine in bowl and place saffron in to soak
2. Heat olive oil and butter in a wide, heavy-duty skillet over medium heat. Add onion and garlic, and saute about 2 minutes. Stir constantly. Add rice, and stir to coat, about 1 minute. Add salt and pepper, and stir briefly to coat rice
3. Lower heat to medium-low. Add wine and saffron to rice, stirring until all the liquid has been absorbed. Stir in a cup of simmering stock, and cook, stirring occasionally. Shake pan back and forth often. When absorbed, stir in another cup. Continue this process for 20 minutes until all stock is added and rice is al dente (firm but not soft). Add cream and stir 30 seconds. Remove skillet from heat and stir in Parmesan.

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