Risotto (serves 2)

1 T butter or olive oil (butter tastes better)
2-3 cloves garlic peeled and minced
½ medium sized onions
1 stalk celery diced
¼ -1/2 c white wine (optional, do not use red)
8 oz rice (short grain)
2 c stock (I use chicken, but you could use veggie)
½ c grated fresh parmesan cheese
Add-ins such as fresh basil, sautéed mushrooms, chorizo, cooked asparagus, artichokes, sun dried tomatoes, olives, etc.


Melt butter over med-low heat add garlic, celery, and onion and cook for 2 minutes.
Meanwhile on separate burner heat stock in a pot until simmering and keep ready.

Add rice to onion mix and cook for 1 more minute, then add wine, stir until evaporated, and then start adding hot stock to rice a ladleful at a time, stirring until evaporated- continue doing this until the rice is the desired texture. When rice is cooked, keep stirring while adding the add-ins and finally the grated cheese, which will make it creamy.

I like to top with toasted almonds and more cheese and serve with garlic toast.

This is my new favorite! Pictures to follow.

Classy Rosemary Mushroom Chickpea Soup

This soup stands tall and elegant dressed in the the vibrant flavor of rosemary with the support of deep mushroom flavors.
Ingredients:

• 2 cups strong-flavored mushrooms e.g. oyster mushrooms
• 1 small onion
• several tablespoons olive oil
• 1 litre water
• 1 cube or 1 tablespoon vegetable stock (or to taste)
• 2 medium-sized yukon potatoes, chopped to size of your taste (I prefer them medium-small)
• 1 carrot, chopped small
• several sprigs fresh rosemary (1-2 tablespoons dried)
• 1 can chickpeas
• Optional: Sherry- to taste

Method:

• Fry onions and mushrooms on med-high heat in olive oil for about five minutes, until they wilt.
• Add water and turn heat up to high
• When water is boiling add soup stock, potatoes, carrot, chickpeas and rosemary
• Turn heat down to medium and simmer soup until carrots and potatoes are soft
• Remove Rosemary sprigs (some needles may fall off sprig in soup, that's ok)
• Add salt, pepper and sherry (if desired) to taste

Serve alone or with fresh rustic bread such as sourdough.