10.28.2010 Ravioli and meat sauce
our favorite meat sauce...Bartolli pasta sauce with addition of sauteed onion and browned chuck....over our frozen ravioli we had left over from our ravioli lasagna
Roasted Cauliflower & Mushroom Risotto
Scott made roasted cauliflower last week and I couldn't stop eating it hot off the baking sheet, which inspired this dish. Scott made the cauliflower and mushrooms (which brought back childhood mushroom memories from a favorite Italian restaurant in my hometown) and I made the risotto. 1.5 C Arborio Rice 4.5 C Chicken Stock 1/3 C diced yellow onion 5 TBS dry white wine 1 C parmesan cheese/grated 1 lb sauteed sliced/quartered mushrooms (seasoned with S&P, garlic or garlic powder optional) 1 head roasted cauliflower, cut up roasted with olive oil, S&P at 400 for 20 ish minutes, until golden. butter and olive oil Follow directions on the back of the arborio rice box for risotto as a rough guide. Add mushrooms and cauliflower (about 3/4 of cauliflower) to risotto, top with parm, an extra knob of butter, and EAT! Divine!
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