2 cups of Italian Rice (Arborio, Carneroli or Vialone)
1 Onion (medium size)
6 cups of vegetables broth
1 cup of dry white wine
Juice of two Sicilian lemons, plus the grated peel from both lemons.
2 tablespoon of olive oil
1 tablespoon of butter
Salt and Parmeggiano Reggiano by taste
I used the ingredients I had on hand and did not have the Arborio, Carneroli or Vialone rice, but used a regular long-grain rice already in our pantry. I also didn't have Sicilian Lemons available and used what they had in the store. Next time I will look for the correct ingredients or at least get as close as I can.
Slice the onion thinly and sauté in olive oil.
When onion is cooked, mix with the rice for two minutes.
Okay, so I am not a connoisseur of wine by any means but I did look for a dry white wine and came across this one. It is a Pinot Grigio. Whoever the marketer was who came up with this label was a genious and was obviously speaking to me. It was a toss up between the monkey on the label and this one. I left the monkey on the shelf until next time.
I always remember Rachel Ray saying on one of her shows we were watching, not to bother getting a cheap bottle of cooking wine. Much better to get a nice, not necessarily expensive bottle, because after you have measured your wine for the Risotto, the next step is to pour yourself a glass and enjoy. Not too much now, we don't want any accidents please, especially with a hot stove and hot liquid on the hob. No going for the Batman band-aids today. See here when I made that other dish if you want to know what that comment is all about. If you're not having the glass of wine let's move on.
After two minutes you can serve with the finely grated lemon peel and the Parmeggiano to your taste.
To freeze these, spread them on a baking sheet (without the rack) after coating and before baking. Place the pan in the freezer and chill for about half an hour, until mostly firm. Transfer the strips to freezer bags. When ready to cook, defrost them and continue with the recipe.
1/4 cup table salt
4 bonesless chicken breasts, cut into 1-inch strips
1/4 cup flour
6 tablespoons (1/2 stick butter), melted
2 cups finely crushed corn flakes cereal
Dissolve the salt in 1 quart cold water. Add the chicken, cover, and refrigerate for 30 minutes. Remove the cutlets from the brine and pat dry.
Adjust an oven rack to the middle position and heat the oven to 400F. Place an oven-safe baking rack in a baking sheet.
Place the flour and butter in separate small bowls. Add the crushed cereal to a medium-sized bowl.