My triumphant return to the stove: Chicken Piccata with Parmesan Couscous

I cooked again! And the weird thing was I remembered where all the tools were :P Although initially it was like calling the doctor to make an annual check-up appointment, even though you haven’t been in four years… or maybe even like pulling teeth pre-Novocain… or maybe even going to work without coffee (the worst of all  three!) … But once I got over that initial hump of “holy crap, how do I do this?” … it was GREAT! I forgot that cooking isn’t a chore with the right foods, some good tunes and maybe a glass of wine (or two) – but rather it’s really enjoyable and fun! And the best part, by far, is putting that creation on the table and seeing someone’s face when they take the first bite. 

The cure is a bottomless pit of goat cheese: Spinach and Goat Cheese Risotto

There is little in this silly world that I love more than my family,my friends, my pup, and my wine ;) And then, enter goat cheese. And the world turned upside down. Then! This dish warped my sense of reality all together! If you ever have a little time to cook up some heaven, please do! It reheats wonderfully and is great for those chillier days where you need a nice warm carby-cheesy-flavorful-food-hug. 

I found this from www.seriouseats.com and it has truly become a staple in the Fenton/Kaub cook book. Its a weird risotto recipe since it doesn't require the labor intense, patience wringing, sloooooooow addition of broth to the rice. From beginning to end it will probably take about 45 minutes.

Spinach and Goat Cheese Risotto (45 minutes)

Ingredients

×          1 tablespoon olive oil

×          4 tablespoon butter

×          1 medium onion, finely chopped (the finer, the better)

×          2 cups Arborio rice (Risotto Rice fool!)

×          3/4 cup white wine

×          4 cups chicken or vegetable stock

×          2 cloves garlic, finely chopped

×          5 oz spinach, washed and dried

×          Nutmeg (please use fresh, but if not … that’s … ok… too)

×          2 handfuls Parmesan cheese

×          1/2 lemon

×          4 oz goat cheese

Instructions

Saucepan #1 (small/medium)

1.       Melt a tablespoon of butter plus a splash of olive oil, a good grating of nutmeg, and the second clove of garlic

2.       When the butter has melted, add the spinach and cook until wilted down (about 5 minutes)

3.       Cool and puree in a food processor or chop by hand

Saucepan #2 (large, deeper - all the rice is going in here)

1.       Melt 1 tablespoon butter plus olive oil

2.       Add the onion and a clove of garlic and cook gentle until soft but not browned (~10 minutes)

3.       Add the rice to the onion and raise the heat to medium-high; toast, stirring constantly, until the rice begins to look translucent (5-7 minutes)

4.       Add the wine, stirring, until absorbed 

5.       Add stock to the rice little-by-little, stirring continually. Salt as necessary. (10-15 minutes)

6.       Turn off the heat and add the remaining butter, Parmesan, and the spinach mixture. Stir to incorporate well.

7.       Serve with a goat cheese crumbled on top