Krista Ettles - Risotto has a reason
Thanks so much for subscribing to my free newsletter! If you’re enjoying this, please consider supporting the work I do by purchasing a paid subscription. You’ll receive access to a great little community where we can connect deeper, plus bonus recipes, cook alongs and so much more! Another way to support my work is to share it with a friend who you think may also enjoy content. For the full experience, become a paying subscriber. Risotto has a reasonPlus thoughts on honouring the Winter Solstice AND the magic of the holiday season.Happy Winter Solstice my friend! The darkest day of the year. It’s also this weird dichotomy. On one hand nature is in this quiet, still, dark place where everything is hibernating. Full on deep rest. Then there’s us humans - especially this week, in a holiday flurry trying to get ‘it’ all done in order to have the perfect holiday. To me it feels like being on a tightrope. One that I’ve fallen off of many times. This time of year can be stressful and overwhelming and at the same time full of joy and celebration. I always wondered why such a beautiful time of year felt so hard at times. Then I figured it out. We’re complicated humans. And we’re also animals so there’s got to be part of us that want to flow with the seasons the way nature does. It does for me anyways. For so long I thought there was something wrong with me because once winter comes all I want to do is sleep more. I want choose workouts like yoga over anything hard core. I want more quiet. I saw this Instagram post the other day that made so much sense to me. Here’s my struggle though; the human part of me wants to take in the magic that is the holidays. The lights. The sharing of food. The celebrations and all that comes with them. And what I realize now is I get to have both. But on my terms. How? By choosing to give experiences over just gifts and not stressing over getting all the things for everyone. And for the gifts I do buy, boy am I grateful to live in a world when online shopping exists because this sensitive little soul does not do well in shopping malls. By being super intentional about what I choose to take part in and who I spend time with versus doing ‘all the things’ because I think I should. No has become a very normal word in my vocabulary. Taking the pressure off to make the holiday meal something new and spectacular if I’m not feeling it. All that matters is that it’s with the people that matter most to me. By listening to my body and being okay with sleeping more and doing less. It’s okay if I’m part bear and want to hibernate. By finding space to slow down and have those little moments of calm just for me. And you know where I find those? In the kitchen. With simple little tasks that aren’t flashy but can bring a little bit of peace and quiet. Like stirring the risotto. Dropping in ladles of hot broth and stirring gently, over and over again, watching the rice plump up and change from prickly, hard grains into luscious, creamy goodness. And it fits so well with the balance that I’m trying to find because it always feels celebrator and luxurious, yet calming and comforting at the same time. So here’s your little holiday reminder to slow down and find your own rhythm this time of year, whatever that looks like to you. I hope you’ll take some time for you and find the magic that comes in those quietest of moments. And if this resonates with you and you’re feeling stretched in all the ways, Glennon Doyle’s podcast this week is a must listen on letting go of perfection and leaving room for ourselves.
Wishing you the most peaceful holiday week on this the darkest day of the year! What’s Cooking This Week: Champagne RisottoBecause why not make it extra celebratory and add a little bubbly? If you don’t have sparkling wine, any dry white wine will do here.
Bring stock to a simmer in a medium pot over medium heat, then keep warm over low. Heat 2 Tbsp. butter in a medium saucepan over medium. Add the rice and cook until the butter is absorbed and the rice smells almost toasty and turns translucent at the edges, about 3-5 minutes. Season with salt. Add most of the wine, reserved about 2 tablespoons to be added later. Cook, stirring often until the pan is almost dry, about 2 minutes. Ladle in about 1 cup of warm stock, bring to a simmer and cook, stirring often until the liquid is absorbed. Ladle in another cup of stock and continue to cook, stirring often. Repeat this process until the rice is cooked through but still al dente, tasting and seasoning as you go. When the rice is cooked, turn off the heat and stir in the parmesan, remaining butter and wine. Season again with salt and pepper. Stir in lemon zest, juice and fresh herbs if using. Serve immediately. Want more with me?Did you catch The Great Cookie Exchange? I’ve shared how I host a holiday cookie exchange plus some of my favourite cookie recipes and a few other fun holiday favourites. This is for paid subscribers so come on in and join the fun! The Communal Table If you don’t know, this is my monthly cooking community where I lead classes, have guest teachers join us, there’s a cookbook club, foodie round tables where we nerd out about all things cooking and food, plus monthly giveaways of my favourite things, and so much more. If you’re looking for a space of rad people who love cooking as much as you do, come join us! Ready to learn the pleasure and the principles of cooking well? Come join The Creative Kitchen. This if for you if you want to learn some foundational cooking skills so you can find your own creativity and flow in the kitchen. Because that’s what it’s all about! If you’re ready for the magical world of Sourdough, come on in HERE |
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