Risotto with Broccoli

This dish requires a good amount of attention. There is a lot of stirring and careful watching. It needs around 30 minutes cooking time. This dish can also be made with other veggies. Peas are very good too. You also might like to add about a 1/2 or so of white or red wine for added flavor. Add it before you begin putting in the chicken stock and let reduce for a few minutes. But make sure it's a good drinking wine. As a general rule, if you won't drink it, don't put it in your food.

What You'll Need:

• 1 small onion, chopped


• 1-2 cloves garlic, chopped


• 1 1/2 cups Arborio Rice


• 1 package frozen broccoli, thawed


• 4-5 cups chicken stock, low sodium (preferred)


• 2 tablespoons butter


• 2 tablespoons Extra Virgin Olive Oil


• Grated Cheese, if desired

In a pot, heat the chicken stock. Never add cold liquid to a hot pan when cooking risotto. Heat large skillet over medium flame. Add butter and oil. When melted add chopped onion, garlic. Cook for 2 minutes. Add arborio rice. Let sit in pan, stirring, until the rice is a nice golden, toasted color. (takes a few minutes). When browned, begin to ladle in the hot chicken stock about 2-3 ladle fulls at a time. Stir often. When the liquid is mostly absorbed, add 2 more ladle fulls. Keep stirring. The risotto will release starch and as it cooks it plump up and get nice and creamy. Repeat the process and continue stirring until all the liquid is used or the risotto is fully cooked. If you use all the stock and the rice is still too chewy, its ok to add a water a little at a time until cooked. In most rice dishes the liquid to rice ratio is 2 to 1, but with arborio rice its almost 4 to 1. When rice is cooked, add the broccoli. The hot risotto will heat the broccoli. Fold in the broccoli until well incorporated. If desired you can add the grated cheese last. Buon Appetito!

*Cooks Note: you can subsitute veggies if you like. Peas are really good in this recipe too.

Mini Meatball Soup (Kinda like Italian Wedding Soup)

What You'll Need:

For the Soup:

• 12 cups chicken broth/stock
• 1 onion, chopped
• 4-5 carrots, chopped
• 2 celery stalks, chopped

For the Meatballs:

• 1 pound beef/veal mix (or just beef, whatever you like)
• Bread Crumbs
• 1 egg
• Crushed Red Pepper Flakes, a pinch
• 1/2 Cup grated cheese
• Fresh parsley, chopped (dried is ok too) 2-3 tablespoons worth (if using dried, use less)

• 1 box Ditalini macaroni (little hoops)

What To Do:

In a large stockpot add chicken stock and the veggies. In a separate bowl combine meat, bread crumbs, egg, red pepper, grated cheese and parsley. Mix well, but no too much, with hands. Roll mixture into little bite sized meatballs. Drop into the stockpot to cook in the broth. Let simmer. When the meatballs float, they should be done. I like to simmer mine for about an hour or so just to let all the flavors steep. Towards the end of the simmer, bring a separate pot of water up to a boil (enough water to cook a pound of macaroni). When water is boiling, salt it and add 1 box of Ditalini (little hoops). Cook until al dente. Spoon macaroni into soup bowls, add soup and serve with extra grated cheese and italian bread. Buon Appetito!