Corn Risotto with Summer Succotash

I served this with a grilled sausage, and my non-veggie loving husband informed me that he would even like it "without any meat at all."  That's what I call success!

Ingredients


3 tablespoons extra-virgin olive oil
1 medium red onion, chopped (about 1 cup)
1 cup Arborio rice
1/2 cup white wine
3-4 cups chicken broth or water
3 cups fresh corn kernels (about 6 ears)
5 ounces mild cheese crumbled (goat cheese and feta have both worked for me)
1 cup sliced (i/4 inch) green beans (I have also used sugar snaps)
1 garlic clove, grated or minced
2 cups diced tomatoes
1/4 cup loosely packed torn fresh basil leaves
salt and pepper

The Risotto


1) Heat chicken broth or water in a small sauce pan.
2) Heat 1 tablespoon of olive oil in a large skillet or saute pan.  Add 1/2 the onion and cook until tender (about 5 min).
3) Add the rice and stir until coated with oil.
4) Add wine to rice and stir.
5) When the wine is mostly absorbed, begin adding chicken stock or water, about one ladleful at a time.  Stir at each addition, and then add the next ladle when the previous addition is mostly absorbed.
6) Add 1 cup of corn with the final ladle of liquid.
7) Finish risotto by stirring in 1/2 cup of cheese until melted.  Add salt and pepper if necessary.

The Succotash

1) Heat remaining 2 tablespoons of olive oil in a large skillet.  Add remaining onion and cook until tender (about 5 minutes).
2) Add remaining corn, green beans, and garlic and cook, stirring until the green beans are crisp-tender (about 3-5 minutes).
3) Add tomatoes, basil, and salt and pepper to taste.

To Serve:  spoon the risotto into a shallow bowl and top with the succotash.  Sprinkle each serving with a bit of the remaining cheese.  Serves 4.

Recipe adapted from Fresh & Fast Vegetarian: Recipes that Make a Meal by Marie Simmons

Saturday Afternoon Perfection

Things are rolling right along at the King apartment.  This weekend is our first full weekend in town (and our last for a few weeks as well).  We've put the time to good use, enjoying having the windows open as the weather finally returned to California gorgeous (absolutely NOT missing the 100 degree Oklahoma days).

Yesterday I finally ran errands with a car.  It's a little intoxicating to walk into the grocery store and not have to think about what I can carry the mile home.  Although I'm still limited on my cooking utensils (cannot wait to be reunited with my All Clad!), I did take advantage of the opportunity to stock up the pantry a bit.  I also hit up the huge Target just blocks from the apartment - every time I've gone in there, I've gotten lost.  Of course, I also got lost in our parking garage both times I took the car out, so that doesn't say a lot for my sense of direction.

Our biggest achievement this weekend has been closet installation.  Stan installed the Elfa systems for both our closets, while I supervised helpfully.  The difference is already night and day.  It's amazing how much STUFF you can put in a properly organized space - there are drawers and shelves and hanging racks.  Definitely worth the time and money.  I'm especially glad to have that pulled together before the moving van rolls in with the next wave of boxes and chaos.

We celebrated our productive day with fruit, cheese, and champagne on our patio (yay, World Market furniture!).  I made easy cucumber appetizers, courtesy of my mother's "recipe".  Surprisingly fresh and delicious - definitely an example of the whole being greater than the sum of the parts.

Easy Cucumber Appetizer

- thin slices of cucumber
- cracker of choice (I used rice crackers)
- hummus (I had garlic chive on hand)
- olive oil
- salt and pepper

1) Spread the hummus on each cracker and top with cucumber slices.
2) Dot each cracker with olive oil, then salt and pepper to taste.

Easy and very summery.

I keep buying books because all the books I want to start reading are in a box in Oklahoma.  Has anyone read The Elegance of the Hedgehog by Muriel Barbery?  I'm on page 12.