Jeremy's Risotto

Jeremy makes this and it is so yummy. He walked me through it and I tried to recreate. I didn't measure, so the amounts below are estimations.

Ingredients:

3 tbsp butter

2 tbsp oil

1 shallot

1 cup arborio rice

~ 1 carton stock, maybe a little less

1/2 cup of white wine

1 lemon

~ 1/2 cup Parmesan cheese

salt & pepper

1. Melt the butter in a large pan and add the oil. Add the minced shallot and saute for a few minutes. Add in the rice and mix until completely covered in the oil and shallot mixture.

2. Add a bunch of stock, about 2 or 3 cups, and the white wine. Bring to a boil and then simmer - stirring continuously the entire time so that the rice can absorb the liquid. Keep adding stock as it cooks down. Simmer for about 20 minutes - again, stirring very frequently.

3. Add the lemon juice and the parm. Simmer for a few more minutes while stirring. Add salt and pepper to taste. Continue to cook until it is no longer runny.

Potato Pancakes

Potatoes were on sale! This made way more than I thought it would, about a dozen pancakes. Originally, the recipe I followed called for about a 1/3 of each of the following but I had three potatoes so I made a lot.

Ingredients:

3 russet potatoes

1 1/2 large yellow onions

3 eggs

3 tbsp chopped parsley

3 tbsp flour

3 tbsp panko

1 tbsp thyme

Juice of 1 lemon

Salt and pepper

Olive oil for frying

Shread the potatoes and onions together into a bowl. Squeeze out the excess water with your hands and put the potato/onion mixture into a large bowl. Add egg, parsley, flour, panko, thyme, lemon juice, and s&p. Mix throughly.

Add oil to a pan such that the entire bottom is significantly covered, about a little less than 1/2 cup for the pan I was using. Heat the oil on high. Reduce to medium hear and then drop about a 1/2 cup-sized ball of the mixture into the pan. Flatted out with a spoon. Cook for about 4 minutes on each side. I patted them with a paper towel to remove excess oil and also added a little more salt to the uncooked side facing up.

Zucchini Pancakes

Zucchini Pancakes

2 medium zucchini, shredded

1/2 onion, diced

1/2 cup flower

1 tsp salt

1 tsp pepper

1/2 tsp sugar

1 tbsp olive oil

1 tsp baking powder

butter

Beat eggs in a large bowl. Add shredded zucchini, onion, flower, salt, pepper, and olive oil. Last, stir in the baking soda. Cook on the stove like regular pancakes, about 2 minutes on each side. They won't bubble like regular pancakes do.