Parmesan Risotto with Shrimp

Risotto is rice's high-class cousin.  It's rich, creamy and versatile.  It scares some people because it seems a little high maintenance.  You do have to babysit it, but it's well worth the effort.

Here's what you'll need:
5 c chicken stock
1 tsp basil
1 tsp thyme
1 tsp garlic, minced
3 TBSP butter, divided
1/2 c onion, finely minced
1 c arborio rice
1/2 c white wine (or chicken broth)
2 tsp salt
1/4 tsp pepper
2 TBSP Parmesan
12 shrimp, peeled and deveined

Combine the chicken broth, basil, thyme and garlic in a saucepan.  Bring to a simmer.  Keep warm over low heat.

Melt 2 TBSP butter in a heavy skillet.  Add the onion and saute until soft.

Add the arborio rice to the skillet, and stir to coat in the butter.  Cook until toasted, about 2 minutes.

Stir in the wine (or 1/2 c chicken broth), and cook until totally absorbed.  Season the risotto with the salt and pepper.

Add the hot stock, 1/2 c at a time, stirring constantly after each addition, until the liquid is completely absorbed.  This stirring is what causes the risotto to release it's starch, creating that creamy texture.  This whole process will take 18-20 minutes.

When the last addition of the broth is almost absorbed, add the shrimp to the pan.  They only need 2-3 minutes to cook, so don't add them too soon.  When they turn pink, they are done!

When the stock has been totally absorbed, stir in the remaining butter and the Parmesan.

Enjoy!

Crispy Potato Cakes

Nothing goes with a juicy burger like french fries.  But let's be honest, fries you make at home just don't measure up to the ones you can get at the golden arches.  Nonetheless,  I make french  fries at home.  Still, I grow tired of them.  So, I decided to try something new.  These are super-easy to make, and oh. so. good.

Here's what you'll need:
small red potatoes, 3-4 per person
olive oil
salt & pepper
onion powder
garlic powder
1 c sharp cheddar, shredded
1/2 Parmesan cheese, grated
3-4 slices bacon, browned and crumbled

Preheat oven to 375.
Boil potatoes just until fork tender.  Drain.  Place on a sheet pan.  Gently crush with a potato masher.

Drizzle with olive oil; sprinkle with seasonings.  Bake at 350 for 30 minutes.

Top with shredded cheddar, and sprinkle with the Parmesan.  Place bacon on top of the cheese.  Bake an additional 10 minutes or so, until the cheese  melts.

If you want them for a more "special" side dish, top them with sour cream and sprinkle with freshly chopped herbs.

Enjoy!