I had my first major culinary success of married life tonight! Considering the fact that my husband and I have been living Spanish-style and eating assorted appetizers in the place of full-fledged meals for the past six weeks, the fact that I a) took the time to make a full meal and b) it was good is a big deal. In celebration of this event, I give you the following recipe:
Wild Rice Risotto with Red Peppers and Cheese
1 small red pepper, diced
1-2 Tbsp oil
3 cubes chicken bullion
1 1/2 cups wild rice
3-5 cups water
Parmesan cheese, shredded
Romano cheese, shredded
In a medium stockpot, saute the red pepper in the oil until slightly softened. Add bullion cubes and break up. Add rice and stir. Add 1/2 to 1 cup of water and stir fairly frequently until water begins to be absorbed. Add more water as needed and cover the pot in between stirrings. Continue this process until rice is soft and creamy (should take approximately 20-30 minutes). Add cheese, stir to incorporate flavors.
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