Where have you been all my life?!

The other night I made myself a nice dinner. It was the honey’s pub night and the weather was pretty decent (except for the gale force winds) so I took a different bus home and took a walk down Wellington St. I enjoy walking by all the great stores and seeing what’s in their windows. My main motive was to pop into Saslove’s. I’d pop in there from time to time to pick up some nice smoked back bacon for my honey’s weekend breakfast. On one visit while waiting in line to pay for my pack of bacon I saw gluten free brownies, but not just any gluten free brownies, these were gluten free chilli brownies. Hmmm interesting. They made me think of Isabella Rossellini in Chocolat, with all the interesting spices in her chocolates. But alas, they didn’t have any. Instead I picked up a nice piece of salmon. They have a whole case filled with marinated salmon; it’s hard to decide.



Just in case you’re wondering about my vegetarianism; I eat fish. I began eating fish after I became wheat intolerant, and after a lot of soul searching. I learned how to buy it, prepare it and cook it. And thankfully I had many knowledgeable friends to help and answer all my questions and complications. It had made me feel better (I use the past because something has been interfering in that) and healthier. My conscious is still there so I’m selective.


Getting back to my dinner. I chose a nice chilli lime fillet and on my way home I thought about what would go nicely. I had a mesclun mix in the fridge, but the wind was beginning to get to me and I needed something warm. Then I thought of it: Risotto. I discovered it this past winter and fell in love with it. I couldn’t believe I had never had it before. I’d heard stories of how difficult and time consuming it is. Dare I venture it? I did and it was easy. Since then I’ve made many versions, but I haven’t made it in a month or two. Tonight was the night.


Back at home I pulled out the Joy of Cooking, and found the recipes for risotto. Found one; no, the spices would clash with the fish. Found another; oh, spinach is frozen. At last, Simplest Risotto. Perfect. Off I went to work and when the fish was ready, so was my risotto. It was heaven. I wanted to eat it quickly because it tasted so good, yet I slowed down to savour the flavours. The fish was really good too.

Simplest Risotto (I halved this recipe and left out the salt - there was enough in the stock)

6-8 first course servings; 4-6 main-course servings


2 tbs olive oil
1 medium onion, minced
8 cups vegetable stock
2 cups arborio rice
½ cup dry white wine
1 tbs butter
2/3 to 1 cup grated parmesan
Salt and pepper to taste


Heat oil in a saucepan over medium heat. Add onion and cook over low heat until soft and translucent. Heat the stock. Increase the heat to medium and stir in the rice. Stir the rice for about 3 minutes, or until you can see the dot in the centre. Stir in the wine and stir consistently. Stir in the stock one cup at a time, waiting for the stock to be absorbed before adding more. When risotto is done, remove from heat and stir in the tbs butter and the fold in the cheese. Sprinkle with salt and pepper. Let stand a minute then serve.