I hear it in the news, I read it in the blogs, but until I tried it myself I just couldn’t buy into the “butter is better” anthem that has rung across the nation recently, not after decades of hearing that butter is bad. In my mission to eat a cleaner diet and let’s be honest fit a smaller dress size, I have resisted the “Grass-Fed Butter” bandwagon. I struggle with accepting that I should eat loads of butter in my quest for a slimmer waistline.
Today’s traditional eating dinner was hands down one of my favorites in a while. This meal was a make-it-up-as-I-go kind of thing and was surprisingly wonderful. It contains a health dose of coconut oil, cultured cream, and healthy greens. I’ve decided that I might have to cook with fennel every single day! The flavor is savory, a bit sweet, and so refreshing, plus it’s a great anti-oxidant and source of vitamin C.
Please forgive me in advance if you are Italian and my method for cooking Risotto offends you. It has been tested time and again and frankly, it works and it’s good. It is really good. I am going to just say it now and get it out of the way. You do NOT need to add liquid a ¼ of a cup at a time and stir and stir and stir to get creamy risotto. It doesn’t have to be that complicated. Creamy risotto comes from the starch in the rice, the nutty flavor comes from toasting the rice. But guess what? You can’t get both because when you toast the rice it cooks off the starch, so the traditional solution is to stir your little heart out and pray. To get the best of both worlds, creamy, nutty risotto, you simply rinse your rice with the broth you will be cooking it in. This collects the starch and allows you to put it back in after you toast it! It really is that simple. Try out the recipe below and tell me if you do not end up with great risotto! Continue reading