Ever since I moved for the Netherlands I have unleashed a hidden “talent”: to cook. Seven months ago I didn’t know I could cook until I made a delicious risotto with Gorgonzola cheese and pears*(recipe at the end of the post). And just before coming to The Hague, my mother was really worried about the “food fact”, because in my life living with my family I wouldn’t cook at all because I was too busy studying and working, and I didn’t really care about it either.
And I understand her in one way or another because, how are you going to send your child (no matter my age, I will always be her child) abroad when you’re not certain about what is he/she eating or if he/she is eating at all? But somehow I prove her wrong and I proved myself that cooking is fun and very healthy; it is a way to make new friends and to put your min at easy when you are stressed or in “thesis mode” like me 🙂
Anyways, I am writing this entry because I want to express my love for food and mostly for cooking by posting some pictures of food or ingredients that I took last week at home and at friends’ places.
*Risotto with Gorgonzola and pears
My mother taught me this recipe while I was still living in Brasil. She is the best cook I’ve ever know! Well, it is about 45 minutes the total time of preparation, from having the ingredients all ready to the final product itself. It will serve 4 to 6 people.
- 2 1/2 cups (500 g) risotto rice
- 3 tablespoons of Olive oil
- 1/2 a medium onion, minced
- 3 crush garlic cloves
- 1 1/2 a glass of dry white wine, room temperature (any kind of wine will do)
- Beef or chicken broth (have about 1 1/2 quarts simmering)
- 200 g Gorgonzola, diced in small squares.
- 2 nice pears, dice and without the skin.
- Salt and pepper.
Sauté the minced onion and the garlic in olive oil over a low flame until it is just golden. Remove the onion with a slotted spoon, turn the heat up slightly, and stir the rice into the drippings with the onion and the garlic. Continue cooking for a couple of minutes, stirring constantly lest the rice stick.
Stir in the wine (adding the wine very slowly) and continue cooking until it has evaporated. Begin adding broth a ladle at a time (very slowly) until it gets soft. You will see by then that the rice has acquired a creamy consistency. Then, about 5 minutes before turning of the fire add the cheeses and the pears, keep stirring until is all mixed. I recommend to add the salt and pepper at the end because the both the broth and the Gorgonzola are salty already and will add flavor to the risotto while in the cooking process.
It is not necessary to add cream, because the constant stirring while adding the wine and the broth will change the texture of the rice making it creamier and softer.
I hope you make it and enjoy it!