Happy Easter!

Make Ahead Sunday: Penne with Sausage, Artichokes and Sundried Tomatoes

Ingredients

3/4 cup drained EVOO packed sun-dried tomatoes, chopped

 1 pound Italian hot sausages, casings removed
2 (8-ounce) packages frozen artichoke hearts
2 large cloves garlic, chopped
1 3/4 cups chicken broth
1/2 cup dry white wine
1 lb penne pasta, cooked according to package directions

 1/2 cup shredded Parmesan, plus additional for garnish
1/3 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley leaves
Salt and freshly ground pepper

Directions

Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.

Add the pasta, sausage, 1/2 cup Parmesan, basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Season, to taste, with salt and pepper. Serve, passing the additional Parmesan cheese alongside.

Based on recipe by Giada De Laurentiis

Asparagus and Zucchini Crudi

Ingredients

2 zucchini, trimmed
1 bunch asparagus, trimmed
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 ounce shaved Pecorino Romano, for garnish


Using a vegetable peeler, shave the zucchini into long thin strips. Thinly slice the asparagus on a diagonal. Toss the slices together and place the salad in a serving bowl.

In a small bowl, combine the olive oil, lemon juice, salt, and pepper. Stir to combine and drizzle over the vegetables. Toss to coat. Garnish with the pecorino shavings. Serve.

Source: Giada DeLaurentiis

Rigatoni with Butternut Squash & Shrimp

Ingredients

3 tablespoons olive oil, plus 3 tablespoons
1 pound butternut squash, trimmed and cut into 1-inch cubes
2 garlic cloves, minced
1 teaspoon salt, plus 1 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/2 teaspoon
1 cup vegetable or chicken stock
1 pound rigatoni
1 pound prawns, peeled and deveined
3/4 to 1 cup whole milk
1/2 cup chopped fresh basil leaves or parsley
1/4 cup grated Parmesan


Warm 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Add the butternut squash, garlic, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Saute until the squash is golden and tender, 5 to 7 minutes. Add the stock, bring to a simmer, cover and cook until the squash is very soft, another 5 to 7 minutes. Transfer the squash mixture to a blender or food processor and puree.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

Meanwhile, warm the remaining 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Sprinkle the prawns with the remaining 1 teaspoon of salt and remaining 1/2 teaspoon of freshly ground black pepper. Add the prawns to the pan and cook until just pink, about 3 minutes.

In a large pot over low heat combine the cooked pasta, pureed squash mixture, and 3/4 cup milk. Stir to combine. Add the remaining 1/4 cup milk if the sauce needs to be moistened. Add the cooked prawns, basil, and cheese. Stir until warm and serve.

Source: Giada DeLaurentiis

Make Ahead Sunday: Chicken Risotto with Spring Veggies

Ingredients

• 4 cups chicken broth
• 1/2 pound fresh asparagus spears 
• 3/4 pound skinned and boned chicken breasts, cut into 1-inch strips 
• 1/2 teaspoon herbes de Provence
• 1 1/4 teaspoons salt, divided
• 3 tablespoons butter, divided
• 2 tablespoons olive oil, divided
• 2 medium zucchini, thinly sliced into half moons
• 1 medium onion, finely chopped 
• 2 1/2 cups uncooked Arborio rice (short-grain)
• 1 cup dry white wine 
• 1 cup freshly grated Parmesan cheese
• 1/2 cup freshly grated fontina cheese
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon pepper
• Garnish: Parmesan cheese

1. Bring chicken broth and 4 cups water to a simmer in a large saucepan over low heat. Snap off and discard tough ends of asparagus. Cut into 2-inch pieces.
2. Sprinkle chicken with herbes de Provence and 3/4 tsp. salt.
3. Melt 2 Tbsp. butter with 1 Tbsp. olive oil in a Dutch oven over medium-high heat; add chicken, and sauté 5 to 6 minutes or until done. Remove chicken; cover and keep warm.
4. Melt remaining 1 Tbsp. butter in Dutch oven; add zucchini, onion, and asparagus, and sauté 3 minutes or until tender. Remove vegetables; cover and keep warm.
5. Sauté rice in remaining 1 Tbsp. hot oil in Dutch oven over medium-high heat 1 minute. Reduce heat to medium. Add wine and remaining 1/2 tsp. salt, and cook, stirring often, until liquid is absorbed. Add 1 cup hot broth mixture; cook, stirring often, until liquid is absorbed. Repeat procedure with remaining broth mixture, 1 cup at a time. (Total cooking time is about 30 minutes.)
6. Stir in grated cheeses, chicken, and vegetables until creamy. Stir in parsley and pepper. Serve immediately.

Southern Living
MARCH 2012

Veal & Avocado

 

Ingredients

1 ripe Hass avocado
1 wedge fresh lemon
2/3 pound veal scallops
Salt and pepper
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 tablespoon butter, cut into pieces
1/4 cup dry vermouth or white wine
3 to 4 tablespoons cream, 3 turns of the pan
1 tablespoon fresh thyme leaves, to garnish
2 tablespoons chopped or snipped chives, to garnish


Cut avocado in half all around and down to the pit. Twist the avocado to separate the halves. Hit the pit with your knife to pop it out. Scoop the avocado out of each half of skin with a large spoon. Slice the avocado and squeeze a little lemon juice on it to retard the browning. Reserve the avocado.

Season the scallops of veal with salt and pepper. Heat the extra-virgin olive oil and butter in a large skillet over medium to medium high heat. Add the veal and cook 2 minutes on each side. Remove the veal to a platter or individual plates. Add vermouth or wine to the pan and deglaze it, lifting up any color or veal bits. Add cream and stir it in. Turn off the heat and let cream bubble 1 minute. Arrange the avocado on the scallops of veal. Strap the meat and avocado with sauce and garnish with a generous sprinkle of chopped thyme or chives.

Source: Rachel Ray

Cornflake Cordon Bleu with Creamed Spinach Mashed Potatoes

 

Cornflake Cordon Bleu

 Ingredients
4 boneless, skinless chicken breasts, butterflied

8 slices deli ham

8 slices swiss cheese

6 cups cornflakes, coasely crushed

2 eggs, beaten

1/2 cup sour cream

 Tbsp dijon mustard

salt and pepper to tase

Preheat oven to 425.  Season chicken with salt and pepper.  Arrange breading station - bowl with eggs then another with the cornflakes.  Dip chicken in eggs then cornflakes.  Place on greased baking dish.  Bake 20 minutes.  Mix together sour cream and mustard. Remove chicken from oven.  Top with a dollop of sauce, cheese then ham.  Return to oven and bake until cheese is bubbly.

 

 

Creamed Spinach Mashed Potatoes

Ingredients
4 large Idaho potatoes, peeled and diced
2 boxes chopped spinach, defrosted
4 tablespoons butter
4 cloves garlic, finely chopped
1/2 cup cream
Salt and pepper
1/4 teaspoon freshly grated nutmeg
 

 Place potatoes in a pot and cover with water. Salt water and boil potatoes until tender 12 to 15 minutes.

Squeeze the water from spinach in a clean dish towel.

Drain potatoes and melt butter in the hot pot, then add the garlic and cook 2 to 3 minutes. Stir in cream, add the spinach, separating the greens as you do. Season greens with salt, pepper and nutmeg. Add potatoes to the pot and mash to desired consistency.

Source: Rachael Ray

Risotto with Spicy Sausage & Peas

Ingredients

1 pound spicy Italian sausages, casings removed

1 1/2 cups chopped onion

2 large garlic cloves, chopped

1 1/2 cups arborio rice
1 cup marsala or madeira wine

4 cups canned low-salt chicken broth
1 1/2 cups frozen green peas, thawed 
2 Tbsp butter

1 1/4 cups grated Parmesan cheese

1/2 cup chopped fresh Italian parsley

Sauté sausage in heavy large saucepan over medium heat until browned.  Add onion and garlic until onion is tender, about 8 minutes. Add rice and stir 1 minute. Add wine and stir until absorbed.  Meanwhile, heat 4 cups broth in separate saucepan.  Add broth half a cup, simmer until almost absorbed, stirring frequently.  Continue to cook and add broth until rice is tender and mixture is creamy.  The entire process should take about 25 minutes.  Stir in peas.  Season with salt and pepper.  Finish with butter, half the cheese and parsley (reserve remainder for serving). 

Make Ahead Sunday: Posole Mexican Lasagna

 

Ingredients
2 tablespoons extra-virgin olive oil
2 pounds ground pork or beef

1 Tbsp chili powder
1 tablespoon ground coriander
Salt and freshly ground black pepper
1 (15-ounce) can hominy
1 large red onion, chopped
4 cloves garlic, grated or chopped
2 jalapeno or serrano peppers, chopped
12 large tomatillos (14 to 16 if small), peeled and coarsely chopped
A handful cilantro or parsley leaves
3 avocados
2 limes
2 tablespoons honey
1 package large flour tortillas
1 pound pepper Jack cheese, shredded
Sour cream, to pass at table

Place rack in oven in middle of oven and heat broiler or place oven on 400 degrees F.

Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a skillet over medium-high heat. Add pork and crumble up as it browns. While pork browns, season the meat with cumin, coriander and salt and pepper. Once browned evenly, stir in hominy and reduce heat to simmer.

While meat cooks heat 1 tablespoon olive oil in a sauce pot, add onions, garlic and peppers, season with salt and pepper and saute until softened 5 to 6 minutes. Place tomatillos and cilantro or parsley in food processor and process until almost smooth. Pour into onion and garlic mixture and simmer to mellow, 5 to 6 minutes more. Replace the processor bowl. Pit and scoop the avocado flesh into the processor, add the lime zest and juice. Add the honey, puree until smooth and season with a little salt. Stir the avocado mixture into the green sauce and remove from heat.

Char all of the tortillas over an open flame or in dry hot skillet.

In a baking dish layer sauce, tortilla, meat, cheese, tortilla, sauce, meat, cheese, etc. End with a layer of tortilla, sauce and finally cheese. Place baking dish in the oven and bake for 4 to 5 minutes until bubbly and cheese is brown. Pass sour cream at the table.

Source: Rachael Ray

Crawfish Pasta

Our cajun fest continues!  This is one of my mom's recipes and was always a favorite.

1 lb egg noodles (cooked according to package directions) - reserve 1 cup cooking liquid
1 stick butter
1 lb shelled crawfish tails (use Louisiana please!) - shrimp can be subbed
1 yellow onion, chopped
1-2 green bell peppers, chopped
2-3 stalks celery, chipped
1 bunch green onion, thinly sliced
1/4 cup chopped flat leaf italian parsley
1 cup half and half
Melt butter.  Saute onion, pepper and celery until softened ~7 minutes.  Add crawfish and simmer over medium heat for 10 minutes.  Add half and half and simmer until slightly thickened ~ 5 minutes.  Add parsley, green onion and pasta.  Season generously with salt and pepper.  Add additional pasta water to loosen if necessary.

Fat Tuesday: Gumbo

Our annual tradition...find the recipe from last year here.

Red Beans & Rice

We're having a whole week of cajun food in celebration of Mardi Gras!  First up is Red Beans and Rice!

 

 

 1 pound dried red beans
4 slices bacon, chopped
1/4 cup chopped ham
1 1/2 cups chopped yellow onions
3/4 cup chopped celery
3/4 cup chopped green bell peppers
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pinch cayenne
3 bay leaves
4 tablespoons chopped fresh parsley
1/2 pound smoked sausage, split in half lengthwise and cut into 1-inch pieces
3 cloves garlic, minced
8 cups chicken stock

4 cups cooked white rice
1/4 cup chopped green onions, garnish

Place beans in saucepan.  Cover with 2 inches water and bring to a boil.  Boil 2 minutes.  Remove from heat, cover and let stand 1 hour.  In a different large pot, brown bacon and ham until crispy (5-7 minutes).  Add chopped veggies and saute over medium heat until softened.  Deglaze pot with broth.  Add in all broth plus beans and spices.  Cook 1 1/2 hours until beans are done.  Serve over rice with sausage and chives on top. 

Nutty Asian Noodles with Carrots & Edamame

Ingredients

• 1 1/4 cups unsalted cashews or peanuts

• 2 carrots

• 1 inch piece  fresh ginger

• 1 cup vegetable broth

• 3 tablespoons soy sauce

• 2 tablespoons rice vinegar

• 2 teaspoons toasted sesame oil

• 2 tablespoons (packed) dark brown sugar

• Salt

• 2/3 pound dried linguine or 1 lb. fresh lo mein noodles

• 1 cup thawed frozen shelled edamame

Directions

1. Preheat the oven to 350 degrees . Spread the nuts on a baking sheet. Roast until toasted, about 8 minutes. Let cool. Measure out 1/4 cup nuts; chop and set aside for garnish.
2. Peel the carrots; shred them on a box grater. Set aside. Using the edge of a spoon, scrape the brown skin off the ginger. Before moving on, bring a large pot of water to a boil.
3. Measure the broth in a liquid measuring cup, then pour in the soy sauce, rice vinegar and sesame oil; stir to combine.
4. Whiz the whole nuts, brown sugar, ginger and 1/4 tsp. salt in a food processor until finely chopped. With the machine on, slowly pour in the broth mixture and process until smooth.
5. Add the noodles to the boiling water and cook according to the package directions, stirring occasionally.
6. Drain the noodles in a colander and rinse well with cold water. Rinse the pasta pot with cold water, too, to cool it off. Put the noodles back in the pot.
7. Pour the sauce over the noodles; stir. Add the edamame and carrots; stir again.
8. Transfer the noodles to bowls using tongs. Sprinkle the reserved chopped nuts on top.

Source: Rachel Ray Magazine

Braised Chicken and Artichokes with Pistachio Lemon Rice

Braised Chicken and Artichokes

• 1 tablespoon olive oil
• 4 chicken breasts, cut into 1 inch chunks
• 2 cups frozen artichokes, thawed
• 1 shallot, finely chopped
• 3 garlic cloves, minced
• 1/2 cup white wine
• 1 cup canned low-salt chicken broth
• 1 tablespoon fresh lemon juice
• 1 teaspoon grated lemon peel
• 1/4 teaspoon dried crushed red pepper
• 3 tablespoons chopped fresh oregano or parsley

Heat oil dutch oven over medium-high heat. Sprinkle chicken with salt and pepper. Add half to pan and sauté chicken until browned on all sides, about 10 minutes. Set aside and repeat process with second half of the chicken.  Deglaze pot with wine, stirring to removed browned bits.  Add shallots and garlic.  Saute 2 minutes.  Add artichokes, red pepper flakes and salt and pepper to taste.  Allow artichoke hearts to brown (about 5 minutes).  Deglaze pot with chicken broth.  Return chicken to pan.  Add lemon and remaining broth.  Allow to simmer 5-7 minutes.  Add herbs and serve over rice. 

Pistachio Lemon Rice

• 1 Tbsp butter
• 2 shallots, finely chopped
• 1/2 cup pistachios (toasted)
• 1 1/2 cup white rice
• 2 1/4 cup chicken broth
• juice and zest of 1 lemon
• 1/2 tsp salt

Melt butter over low heat.  Saute shallots until softened, about 5 minutes.  Add half the pistachios and remaining ingredients.  Mix to combine.  Bring to a boil.  Once boiling, reduce heat to low, cover and cook 20 minutes.  Remove from heat, add remaining nuts and fluff.

Baked Fennel with Goat Cheese and Sausage

6 links sweet italian sausage, uncooked, castings removed
2 fennel bulbs, trimmed and chopped coarsely
Juice of 1 large lemon
2 Tbsp butter, divided
1 tsp fennel seeds
1/2 cup water
2 Tbsp flour
1 1/2 cups whole milk
freshly grated nutmeg
1/4 cup finely chopped flat leaf italian parsley
4 oz fresh goat cheese, crumbled
1/2 cup freshly grated parmesan

Saute sausage in large saucepan until golden brown.  Remove with slotted spoon and set aside.  Melt 1 Tbsp butter in same pan.  Drizzle lemon juice over fennel then add to saucepan.  Cook over medium heat for 5 minutes uncovered, stirring frequently.  Add fennel seeds and water.  Cover and simmer 10-15 minutes until tender.  Season with salt and pepper and add to sausage.  In same pan, make white sauce.  Melt remaining butter and whisk in flour.  Slowly whisk in milk until smooth.  Cook over low-medium heat until thickened (about 5-7 minutes).  Add nutmeg and season with salt and pepper.  Combine with sausage and fennel.  Please in greased baking dish and top with cheeses.  Bake at 375 until bubbly - about 25 minutes. 
Adapted from Bon Appetit

Butternut Squash and Orzo with Fresh Sage

2 tbsp. butter
1 onion, chopped
1 garlic clove, minced
4 cups cubed fresh butternut squash - you can find this at Costco
4 c. chicken broth, divided
1/2 cup white wine
1 c. orzo
1/2 c. freshly grated parmesan cheese
3 tbsp. chopped fresh sage
Salt and pepper to taste

1. Melt butter in a large pot or dutch oven over medium heat. Add onion and saute about 6 minutes (or until soft).
2. Add garlic and saute until fragrant, about 1 minute.
3. Add squash and stir to coat.
4. Add 1/2 c. chicken broth and wine. Cover and simmer until squash is just tender (taste a piece) and liquid is absorbed- about 10 minutes.
5. Meanwhile, bring the rest of the chicken broth (3 1/2 c.) to boil in a saucepan. Add orzo. Boil uncovered until orzo is tender but still slightly al dente.
6. Combine with the squash mixture.
7. Stir in the parmesan and sage.
8. Salt and pepper to taste. Serve, topped with more parmesan if desired.
Adapted from Bon Appetit

Make Ahead Sunday: Roast Pork Calypso Style with Black Bean Corn Salsa

Roast Pork

• 3 shallots, chopped
• 2 bay leaves, crumbled
• 1 1/2 teaspoons salt
• 3/4 teaspoon ground allspice
• 3/4 teaspoon ground ginger
• 2 3/4-pound pork tenderloins

Sauce

• 1 1/2 cups fresh orange juice
• 1/4 cup minced shallots
• 3 tablespoons brown sugar
• 2 tablespoons minced peeled fresh ginger
• 2 bay leaves
• 3/8 teaspoon ground allspice
• Fresh spinach leaves
• 2 avocados, peeled, pitted, sliced crosswise
• Minced fresh parsley

Black Bean, Heart of Palm, and Corn Salad

• 1 16-ounce can black beans, rinsed, drained
• 1 10-ounce package frozen corn, thawed, drained
• 1 7 1/2-ounce can hearts of palm, drained, cut into 1/4-inch-thick rounds
• 2 large tomatoes, seeded, diced
• 1/2 red onion, minced
• 1/2 cup chopped fresh cilantro
• 1/4 cup olive oil
• 3 tablespoons fresh lime juice
• 1 teaspoon ground coriander

For Roast Pork:
Preheat oven to 450°F. Combine shallots, bay leaves, salt, allspice and ginger in small bowl. Add generous amount of pepper. Rub mixture into pork. Set on rack in roasting pan, Roast pork until thermometer inserted into centers registers 150°F., about 25 minutes. Cool slightly. (Can be prepared 1 day ahead. Bring pork to room temperature before serving.)

For Sauce:
Combine first 6 ingredients in heavy small saucepan. Season with pepper. Simmer until slightly syrupy, about 10 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)

For Salad: Mix all ingredients in medium bowl. Season salad to taste with salt and pepper. (Salad can be prepared 1 day ahead. Cover and refrigerate.)

Line platter with spinach. Mound black bean salad in center. Slice pork. Alternate pork and avocado slices around salad. Discard bay leaves from sauce and drizzle sauce over pork and avocado. Sprinkle with parsley.

For Salad: Mix all incredients together.  (Can be prepared 1 day ahead. Cover and refrigerate.)

Source: Bon Appetit Aug 1992

Potato & Leek Soup

2 Tbsp butter
2 leeks (trimmed and diced)
1/2 red onion, diced
2-3 garlic cloves, minced
2 celery stalks, diced
2 large idaho potatoes, skinned and cubed
4 cups chicken broth
1/4 cup flat leaf italian parsley, minced
1/2 cup sour cream
Salt and pepper to taste

Melt butter in sauce pan over low heat.  Saute leeks, onion and garlic until softened (7-8 minutes).  Add garlic, potatoes and broth.  Add salt and pepper to taste.   Boil 30 minutes.  Gently mash potatoes to thicken, but still leave some chunks.  Add sour cream and parsley and mix to combine.  Check seasoning.

New Years Ideas

Printable hats from Ellinee

 

2013 Printable from Teachers Pay Teachers

 

 

New Years Sparklers from Lil' Luna

 

Subway Art from Eighteen25

 

Video idea from How Does She Do

 

 

We did this last year and plan to make it an annual tradition.  It will be fun to watch how the answers change as the kids get older!

Ask these questions each year:

1. What is your name?

2. How old are you?

3. What is your mom’s name?

4. What does your mom do during the day?

5. What is your dad’s name?

6. What does your dad do during the day?

7. What is your favorite color?

8. What is your favorite thing to eat? (what don’t you like to eat?)

9. Who are your friends?

10. What is your favorite song? Can you sing it for me?

11. What is your brother/sister’s name? (this is fun when they can't pronounce it correctly yet)

12. What is your favorite place to go?

13. What is your favorite thing to do?

14. What do you like about your Mommy? (Daddy, sister, etc.)

15. What do you want to be when you grow up?

16. What is your favorite book?

17. What does (sister/brother) like to do?

Pumpkin and Goat Cheese Risotto

 

4 cups low-sodium organic chicken broth, plus extra for moistening, as neededlow-sodium chicken broth4

1 cup canned pure pumpkincanned pumpkin puree1

4 slices applewood smoked bacon, choppedapplewood smoked bacon4

2 tablespoons butterbutter2

1 leek (white and pale green part), thinly slicedleek1

2 teaspoons kosher saltkosher salt2

1 teaspoon chopped fresh thymefresh thyme1

1 ½ cups Arborio rice or medium-grain white ricearborio rice1 ½

2/3 cup dry white wine, such as pinot grigiodry white wine0.6600

½ cup freshly grated Parmesanparmesan cheese½

⅓ cup chopped fresh flat-leaf parsleyflat-leaf parsley⅓

¼ teaspoon freshly ground black pepperfreshly ground black pepper¼

¼ teaspoon (generous) freshly grated nutmegnutmeg¼

1 ½ cup coarsely crumbled soft fresh goat cheese (about 6 ounces)

 

Whisk together the broth and the pumpkin in a heavy medium saucepan and simmer over medium heat. Cover the pan and reduce the heat to low to keep the pumpkin broth warm.

Cook the bacon in a medium skillet over medium heat until brown and crisp. Transfer to a paper towel with a slotted spoon to drain.

Melt the butter in a heavy large saucepan over medium heat. Add the leek and 1 teaspoon of the salt. Cook until almost tender, 2 to 3 minutes. Mix in the thyme. Add the rice and stir for 1 minute. Add the wine and simmer, stirring constantly, until completely absorbed, 1 to 2 minutes. Add 1/2 cup of the pumpkin broth and stir until almost completely absorbed, 1 to 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition to absorb before adding the next. Cook until the rice is tender but still firm to the bite, and the mixture is creamy, 20 to 25 minutes, adding additional warm broth by 1/4 cupfuls if risotto is dry. Mix in the Parmesan, 1 tablespoon of the parsley, the remaining salt, pepper and nutmeg. Remove from the heat. Add more salt to taste.

Divide the risotto among 6 shallow bowls. Sprinkle each with the bacon, goat cheese and remaining parsley and serve.

 

Source: Giada De Laurentiis