The Observer, September 9, 2005
Volume XXXVIII, Issue 2
Tasty tomato risotto
Step 1: Find transportation to a grocery store or, optimally, the West Side Market. (RTA Red Line gets you there). If need be, bribe a driver with the promise of a delicious dinner. Purchase the following:
1/2 cup of leek
celery (preferably celery root)
fennel seed (semi-optional)
celery seed (semi-optional)
oil packed sun-dried tomatoes (if you buy them dry, soak in lightly salted water for 30 minutes prior to cooking)
carnaroli or arborio rice (at least 1 cup, but buy more because it's awesome)
chicken bouillon cubes or granules
parmiggiano or romano cheese (grated if you have no grater)
Step 2: Prepare the food.
Halve the leek (white part only), then chop finely. Dice 1 cup's worth of celery (root). Chop 1/2 cup of sun-dried tomatoes, reserving excess oil. Dissolve 2 bouillon cubes in 5 cups of hot water. Measure out 1 cup of rice. Grate the cheese, if necessary.
Step 3: Play with fire.
Heat the skillet to medium-high and add 2 tablespoons of olive oil, either from the sun-dried tomatoes or from your own secret stash.
Add the leeks, celery, 1 teaspoon fennel seed, 1/2 teaspoon celery seed, and sauté for 7 minutes, or until leeks are wilted and celery is soft, stirring occasionally.
Meanwhile, heat the stock in the microwave until it blisters your finger. Find a friend or enemy to remove it for you.
Add the rice and stir to coat it with oil. Add the stock 1 cup at a time, keeping it hot as best as you can, which varies depending on the tolerance of your friend/enemy. Add more stock only when the previous infusion is almost fully absorbed. If you need more stock, fine, but you screwed up. Remember, the rice should remain firm.
Once the rice reaches al dente status, you should remove the skillet from the heat, then stir in the cheese. If you're fancy, garnish with fresh parsley, which you did not purchase because it was not on the shopping list.
Step 4: Consume the fruits of thy labor.
Yes, tomatoes are fruits. Serve/eat soon, namely after it has cooled to a non-scalding temperature. Makes a few servings. Let's call it three.
