Mitch Weinstein makes an awesome risotto with what he already has readily available at home.
By Mitch Weinstein
I had a good pound of baby artichokes (which aren’t really babies, but that’s another story altogether), a bunch of spring onions and a quart of homemade chicken stock in the freezer. Sure, you can use canned or boxed (Swanson’s Low Sodium; Pacific) chicken stock, but will it ever be as good as homemade? No. You can even make you’re own vegetable stock if you’re a…gasp…vegetarian; that’s easy and only takes an hour. If you’re a vegan, well – work on that yourself. Pantry wise, I always have Parmesan cheese, and really – you don’t need much else. Salt & pepper – of course.Print
Mitch Weinstein is an avid seeker of good food, culinary school grad and writer of the blog Tasty Travails. When not cooking at home, he is on the hunt for that next delicious restaurant meal, great market or maybe even a cocktail. He regularly contributes to the food and drink forums on mouthfulsfood.com, eGullet.org, Chowhound.com and others.