Happy Father's Day to all of the fathers out there!
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RDG loves rice of any kind, particularly risotto. So that's why I'm posting a risotto for Father's Day that I recently made when he was craving risotto. This one was in Gourmet magazine from April 2005 and it is really good!
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The only change I made was reducing the final 5 tablespoons of butter in step 3 down to about 3 tablespoons. I froze the reserved three cups of risotto to make either one of the two suggested recipes, Arancini or Risotto Cakes. I'll probably make the Arancini because it has mozzarella cheese inside! Since we had almost three meals out of the risotto, I wanted to keep the rest frozen when I am in the mood for risotto again!
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Notes: This recipe serves 4 as a main course after you set aside 3 cups to make the Mushroom and Mozzarella Arancini or the Mushroom Risotto Cakes. Otherwise, it serves 6.1 Oz Dried Porcini (1 Cup) (28 G)3 3/4 Cups Hot Water5 1/4 Cups Reduced-sodium Chicken Broth (42 Fl Oz)1 Tablespoon Soy Sauce1 Tablespoon Olive Oil3/4 Stick Unsalted Butter (6 Tablespoons)1 Small Onion, (1 Cup), finely chopped2 Garlic Cloves, finely chopped3/4 Lb Fresh Cremini Mushrooms, trimmed and thinly sliced1 Lb Arborio Rice (2 1/3 Cups)2/3 Cup Dry White Wine1 Oz Finely Grated Parmigiano-reggiano (1/2 Cup)1 Teaspoon Salt1/2 Teaspoon Black Pepper1/4 Cup Chopped Fresh Flat-leaf ParsleyParchment Paper (if Reserving Some Risotto for Another Recipe)Garnish: Parmigiano-reggiano Shavings1. Soak porcini in 1 1/2 cups hot water in a bowl until softened, about 20 minutes. Lift porcini out, squeezing liquid back into bowl. Rinse to remove any grit and coarsely chop. Pour soaking liquid through a sieve lined with a coffee filter or a dampened paper towel into a 3- to 4-quart saucepan, then add broth, soy sauce, and remaining 2 1/4 cups water to pan and bring to a simmer.2. Meanwhile, heat oil with 1 tablespoon butter in a 4- to 5-quart heavy pot over moderately high heat until foam subsides, then sauté onion, stirring, until just softened, about 5 minutes. Add garlic and fresh mushrooms and sauté, stirring, until mushrooms are browned and any liquid they give off is evaporated, about 8 minutes. Stir in porcini and cook, stirring, 1 minute, then add rice and cook, stirring, 1 minute. Add wine and cook, stirring, until absorbed, about 1 minute.3. Stir 1 cup simmering broth into rice and cook, stirring constantly and keeping at a strong simmer, until absorbed. Continue cooking and adding broth, about 1 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is tender and creamy looking but still al dente, 18 to 20 minutes. Thin with some of remaining broth if necessary. (You will have about 1 cup left over.) Remove from heat. Stir in cheese, salt, pepper, and remaining 5 tablespoons butter until butter is melted.4. If reserving some risotto to make one of the following recipes, set aside 3 cups and cool to room temperature, then chill, covered with plastic wrap.5. Stir parsley into remaining risotto and serve immediately.Servings: 6
Notes: This recipe serves 4 as a main course after you set aside 3 cups to make the Mushroom and Mozzarella Arancini or the Mushroom Risotto Cakes. Otherwise, it serves 6.Cooks' notes:• To quick-chill the 3 cups risotto, spread it on a parchment-paper-lined baking sheet and cover with another sheet of parchment. Cool to room temperature, then chill until cold, about 30 minutes.• Risotto keeps, covered and chilled, 4 days.Makes 4 to 6 servings.GourmetApril 2005Epicurious.com © CondéNet, Inc. All rights reserved.
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After only a few minutes of watching the bird,
Be sure to head over to Upsie's
and looking at the Temptations...
Starting to get a little vocal...
"Come on - You know what we want
rib is often called Dinosaur Bones because they're huge. They were very inexpensive compared to the more commonly barbecued pork ribs.
As they are very fatty, they are best barbecued for long periods of time at low temperatures or braised. All you have to do according to RDG is "wash them, put on a dry rub, throw them in the Big Green Egg for about 10 hours and then boom!"
To get a little more technical than RDG, 
And, of course, here is the Big Green Egg. It's not in it's usual position however due to the fact it poured down rain for most of the day.
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