Woke up this morning and discovered I didn’t have any milk for my coffee. I can’t drink coffee without some kind of “mixer” if you will. So I had to go to the local grocery store (not my favorite), without any caffeine in my body and I’m not good in the mornings.
When I got home I immediately fixed myself a cup of much needed coffee:
To help my mood, I drank my coffee out of my new mug that I adore!
I also made myself a fantastic bowl of banana oats with peanut butter. I wanted to eat it right away and that is why I don’t have a picture to share 🙁
Yesterday I read (Marathon Val) about a risotto in which one of the ingredients was champagne. I just had to try it. I wasn’t able to follow the recipe exactly but my dish still turned out really good.
4 cups vegetable stock
1 cups skim milk
1/3 cup Champagne (YUM)
1 ounce pine nuts
1 1/2 cups arborio rice
1 small onion
Toast the pine nuts
Chop the mushrooms, finely chop the onion and garlic.
Heat the veggie broth in a saucepan
Add 2 tablespoons of EVOO to a hot pan, add the mushrooms, onions and garlic
Once the onions become transparent add the arborio rice.
Add the Champagne
Begin to add the veggie broth and 1 cup of milk, about 1 cup at a time
Then all you need to do is follow the typical risotto instructions. Add 1 cup of liquid at a time and stir until the rice absorbs all of it. Then add another cup and so on, until all the liquid is absorbed.
Once all the liquid is absorbed stir in the pine nuts
Add salt and pepper to taste.
Top off with cheese, I used grana padano shaved cheese.
Thanks Val for giving me the idea for this wonderful dish!
My husband and I both enjoyed this recipe. I had to include the instructions on my blog so that I will be able to make it again!