I am soo mad at myself, I hit a car today! I was driving on the highway and went to switch lanes, then the car in front stopped quickly and I slammed on my breaks and still managed to do some bad damage to my car. The other car just left, it was a small old truck. Jeffrey said it was probably someone without a license that didn't want to file a report. I guess it is better for my insurance to only have to pay for my car to get fixed. It is also good that no one was hurt and my car it is still drivable. It would have been so embarrassing to be pulled over on the side of the road blocking traffic. Stupid Los Angeles traffic, I am sure this won't be the last accident I get in...
You know how much I love risotto, it is like grown-up Mac and Cheese! This one especially since I added extra cheese to it, yummy fontina!
4 cups low sodium chicken broth
2.5 Tb butter
1/2 onion diced
1 1/4 cups Arborio rice
2 springs of fresh thyme or 1 tsp dried thyme
1/2 cup white wine
1/2 cup Parmesan Cheese
1/2 cup Fontina Cheese
1/2 tsp salt
1/2 tsp pepper
Grate the fontina and parmesan cheese.
Cook onions in 1 1/2 Tb butter until tender.
Add thyme and rice then stir.
Add wine and stir until absorbed.
This risotto is made exactly like the other risotto I have posted, but I learned a new tip for cooking that helps the broth absorb quicker. Heat the broth to a boil before adding 1 ladle at a time into the rice mixture.
Continue adding 1 ladle at a time until all of the broth has been absorbed. Taste and see if the rice is cooked through.
Add parmesan, salt, pepper and remaining 1 Tb of butter. Stir until incorporated.
Slowly add fontina cheese and stir until melted.
I served the risotto with grilled chicken and salad with creamy lemon dill dressing.