Creamy | Food Final Frontier

(This post is for Corin, who has discovered the joys of risotto and will (hopefully) love the choice of ingredients!)

Far be it from me to rub it in the rest of the country’s face that California’s generous weather system has graced us with summer a couple of months early, but I’ll go ahead and do it anyway: 80 degrees, baby.

Such brilliant gusts of warm, freshly-cut grass breezes brought me to lemons and lemons brought me to Deb and Deb brought me to risotto. Add in the leftover gorgonzola from a little wine and cheese party last night and the world just made sense again.

I highly recommend investing in a bottle of lemon oil, which packs so much of a punch you only have use it sparingly and don’t need to purchase frequently. It mellowed out the gorgonzola perfectly (which was very strong) and was the perfect end to a warm day.

Lemon Gorgonzola Risotto

1 T olive oil
1 T butter
1 medium yellow onion, diced fine
1/2 c short-grain or arborio rice
1/4 c white wine
2.5 c warm stock
1/2 c grated parmeggiano
1/3 c crumbed gorgonzola
1 scant t lemon oil or 1 T lemon juice
1 t lemon zest
2 T diced chives (optional)

Place a heavy-bottomed pot over medium high heat and, when hot, add the oil and butter. When the butter is melted, add in the onion and cook for 5-7 minutes, until soft. Add the rice and cook, stirring frequently, for 2-3 minutes. Add the wine and reduce for 1 minute, or until absorbed a bit. Add in 1/2 c stock and reduce the heat to med-low, so that you have a high simmer going. Stir the rice frequently as you grate the parm, crumble the gorgonzola, zest the lemon, and dice the chives. Gradually add the stock into the rice as it absorbs and bubbles, approximately every 3-5 minutes. Remember to stir frequently and add enough stock along the way, or else the bottom of the pot will burn the simmering rice. After about 20 minutes or when the rice is at desired done-ness, turn off the heat. Stir in the parm, lemon oil, zest, and gorgonzola. Plate the risotto and add a sprinkling of chives on top. I served mine over a bed of arugula and spinach, which is pretty much how I eat everything.

Today was a workout day. What does that mean to a normal person who does not live inside my convoluted brain?

I get to eat a lot because I’m feeling virtuous! Obviously.

Mac & Cheese is one of God’s most perfect comfort foods, even though it stretches out your waist band and makes you feel like Jabba the Hut after a few bowls. Most people seem to go for one of these options when approaching this creamy, decadent delight:

Annie’s Organic Bunnies
Cooked pasta + shredded cheese + splash of milk
Cooked pasta + bechamel sauce with roux base and four cheese blend.

What I was hoping for was a middle option that replaced the pathetic flavors of #s 1 & 2 with something just as satisfying, but far more simple, as #3.

Voila. The search is over. Ladies and gents, for your eating pleasure, I give to you:

One Pot Mac & Cheese, a creamy and delicious adventure for your taste buds that will blow your mind and wow your senses. It’s unbelievably velvety and smooth, adaptable to any taste, and– here’s the kicker– it can be made almost borderline healthy! I may be stretching it a bit, but considering what goes into a decent M&C these days…this recipe is practically on Atkins.

Because you’re cooking the noodles directly in the milk, the starch from the pasta thickens the sauce and makes it so rich that you almost don’t need any cheese. I used very little and supplemented with extra spices and flavors, but I think it would be extra tasty with:

pureed butternut squash mixed in with rosemary and crispy sagecashew milk (for those non-dairy folks) with curry and chickentopped with cayenne pecans and gorgonzola

Mac & Cheese

adapted from a few Pinterest recipes

1 T butter

2 c low fat or skim milk

2 c dry pasta (I used rice pasta and it was lovely)

2 cloves garlic, smashed and broken in half

1 t dry mustard

1.5 t salt

1/2 t garlic powder

1/4 to 1 c shredded cheese (I only used 1/4 c and it was wonderful, but it all depends on your tastes)

In a heavy-bottomed pot put the noodles, milk, garlic, butter, mustard, salt, and garlic powder. Bring to a boil over medium heat, then reduce to simmer. Stir very frequently for 15-20 minutes, until the noodles are tender and the sauce is thick. You may need to add more milk if it gets too thick and the noodles aren’t close to being done. When they’re ready, turn off the heat and stir in the cheese.

That’s it. Ka-blamo. Sprinkle with chives, chopped walnuts, or do what I did and cover it with some sriracha sauce over a bed of mixed greens. Mmm-mm good!