Risoto

Ingredients:
Aborio rice
finely dice onions
wine or apple juice
pepper
Chicken stock or water.

Method:

1. Heat the oil. Pour the oil into a separate, heavy 4-qt (4-L) saucepan or stockpot. Set the pan on the stove over medium-low heat.
   

   • Allow the oil to heat up for 30 to 60 seconds before continuing. It should not create smoke, but it should become warm enough to spread over the bottom of the pan with ease.
2. Cook the onion. Add the chopped onion (or chopped shallot) to the hot oil. Cook, stirring frequently, for about 4 minutes or until it becomes soft.
   

   • In addition to softening, the onion should also become slightly translucent and more fragrant.
3. Cook the garlic. Add the garlic to the oil and onion. Cook while stirring for another 30 to 60 seconds, or until the garlic becomes more fragrant.^[3]
   

   • Note that the garlic may also begin turning golden-brown, but you should not allow it to darken beyond that stage. Burnt garlic can easily ruin the flavor of the dish.
4. Add the rice and salt. Add the dry Arborio rice to the onion and garlic. Sprinkle everything with the salt, then stir well to combine.
   

   • Continue stirring for 2 to 3 minutes. The rice should be well-coated with oil and salt, and the edges should begin turning translucent. Note that the center should remain opaque, however.
5. Ladle in a small portion of broth and wine. Add 1/2 to 3/4 cup (125 to 185 ml) of the warm broth to the rice, immediately followed by a splash of white wine. Cook for several minutes, or until the rice absorbs the liquid.^[4]
   

   • Stir frequently while the rice continues to cook. Make sure that any rice gathering along the sides of the pan get turned back into the center of the mixture.
   • When it's time for the next step, the rice should begin sticking together. Drag the spoon along the bottom of the pot; the resulting trail should hold its form for at least several seconds before collapsing again.
6. Gradually add the remaining liquid. Add the remaining broth in 1/2 to 3/4 cup (125 to 185 ml) increments, following each addition with another splash of wine.
   

   • Stir and cook after each addition, allow the liquid to absorb in between each one, as well.
   • After 25 to 35 minutes, nearly all of the liquid should be used and absorbed. The rice should be creamy and tender, but it should still be "al dente." In other words, it should have some firmness or "bite" in the center of the grains.
7. Stir in the cheese and pepper. Remove the saucepan from the heat. Add the Parmesan cheese and black pepper to the risotto, then stir to combine.
   

   • Cover the saucepan with a lid and allow the risotto to sit for another 5 minutes off the heat.
8. Serve with additional cheese. Transfer the risotto into individual serving dishes while it's still warm. If desired, enjoy the dish topped with additional Parmesan cheese.

Simple rice.

Ingredients

1 - cup white rice
2 - cups water
1/2 - teaspoon salt
1 - tablespoon butter or oil (optional)
1 to 2 - tablespoons Parmesan cheese
Tiny bit of pepper helps bring out the flavor in cheese and butter.
A pinch of baking soda can also speed cooking.
Optional:
Basil
Oregano
Garlic powder
 
Equipment

Small (2-quart or so) saucepan with a lid
Stirring spoon.
Measuring cup.


Method

Pre-cooking: It's good practice to rinse your rice in a tight meshed strainer before cooking. This isn't strictly necessary, but it will rinse off any dusty starch on the surface of the rice along with any leftover chaff or stray particles. (Some rices have more starchy coating than others.)

I. Measure the rice and water:
     For most rice, use a 1:2 ratio of one cup of rice to two cups of water. Measure a half cup of uncooked rice per person and scale this ratio up or down depending on how much you're making. Some rice varieties will need a little less or a little more water as it cooks, so check the package for specific instructions.

II. Boil the water:
     Bring the water to boil in a small sauce pan. Rice expands as it cooks, so use a saucepan large enough to accommodate. A 2-quart saucepan for one to two cups of uncooked rice is a good size.

III. Add the rice:
    When the water has come to a boil, stir in the rice, pepper, salt, plus butter and or cheese (if using), and bring it back to a gentle simmer (add the baking soda at this point).

IV. Cover and cook:
     Cover the pot and turn the heat down to low. If you use a good heavy pot or dutch oven, you can just turn off the heat.  Don't take off the lid while the rice is cooking — this lets the steam out and affects the cooking time. Approximate cooking time of white rice: 18 to 25 minutes

Start checking the rice around 18 minutes. When done, the rice will be firm but tender, and no longer crunchy. It is fine if it's slightly sticky but shouldn't be gummy. If there is still water left in the pan when the rice is done, tilt the pan to drain it off.

V.. Turn off the heat and remove the lid.
     When the rice is done, turn off the heat and take off the lid. Fluff the rice with a spoon or a fork, and let it sit for a few moments to "dry out" and lose that wet, just-steamed texture.

Rice keeps well in the fridge for several days (if it lasts that long), so you can make extra ahead to serve later.

Sicilian rice.

Sicilian rice.

Ingredients:

3 - quarts water
1 - can tuna
1 - can spinach
1 - can mandarin oranges (for sweetness)
Salt, pepper, basil, oregano, garlic powder.
Baking soda.

Method:

Boil water.
add the rice abd stir well.
When the rice is well emersed with the rice add everthing else.
When the water comes back to a boil, turn the heat off and cover.
Let set for the rice to expand and become soft.
Eat when ready.

Sometimes simple just works.

1. Simple meal.
Rice boiled in liquid from poaching chicken breasts, green peas, and sauteed ground turkey.

2. Emergency pot cover.

When the meal is pretty much cooked. Cut off the heat so the pot does not boil over when covered.  A good thick walled pot will allow the food to keep cooking for a while. 
Tear a large piece of thick aluminum foil to cover the pot. The pot will be extra hot so use oven mitts to wrap the foil around the pot. Let the pot cool till ready to store or use otherwise.

3. Kitchen chair

4 water purification