An Old Friend for Tea

Yesterday I was hungry at tea time. After some discussion with the daughter, I decided to make a risotto. Risotto is an old friend of mine. I had never thought of it until I watched Jamie Oliver make it several years ago and tried it. I first made it with just the mushrooms and parmesan, but I wasn't satisfied with just that, so I started adding different ingredients and developed three pretty standard risottos the family liked. Yesterday, I added another one.

Brisket and Blue Cheese Risotto
In a saucepan, bring 5 c water, 1 beef boullion cube, some onion powder, and dried rosemary and parsley to a steady simmer. In another saucepan, saute sliced onion and mushrooms in 2 t olive oil over medium to medium high heat. Add 2/3 c risotto rice and stir until pretty well toasted (about 2 minutes). Begin by adding 1/2 c of the broth and stir until well incorporated and continue cooking until liquid is mostly absorbed. Continue adding broth a half cup at a time and stirring and cooking until rice is nearly tender. Add about 1/2 c chopped brisket and continue adding another half cup broth. Stir and cook until all is absorbed and rice is tender. Turn off heat and stir in 1/2 c crumbled blue cheese. Let melt and serve with a salad. This serves 2.

This was such a good risotto and I might have to get another brisket just to have some in the house when I want this risotto again!!