Bad Break-Up? Stupid Man? Payback Comes From the Kitchen!

It has happened to all of us. The guy we thought had potential turns out to be trash.  Revenge? Comfort? Find both in the kitchen according to author Giulia Melucci’s whose book “I Loved, I Lost, I Made Spaghetti” has been adapted for stage by Mark Twain Museum’s talented Jacques LaMarre. 

 The play at Theatreworks in Hartford has its official  opening night Friday, but in the meantime, Melluci offers these culinary hints for those who have a knife to grind with a a guy who just wasn’t worth the dirty pots and pans.

Her thoughts on what to make for at least one kind of wrong guy…

5. The guy who never calls when he says he will?

A: Risotto With Intricately Layered Hearts (so he can stew while he waits)

>>4 cups hot chicken broth

>>2 tablespoons unsalted butter

>>1/2 small onion, minced

>>1 cup Arborio or carnaroli rice

>>1/4 cup white wine

>>1 cup canned artichoke hearts, chopped

>>1/2 cup Taleggio cheese, cubed

>>Salt to taste; add Freshly ground pepper

Keep the chicken broth on the stove over medium heat.

In a large sauté pan or Dutch oven, melt 1 T butter over medium heat and add the onion, cook until the onion is transparent, about two minutes and then add rice and toast about 2 minutes. Add the wine, stirring constantly until the wine is absorbed and then begin to add the hot chicken broth a ladleful at a time, stirring until the liquid is absorbed into the rice.

Continue adding the stock and stirring the risotto until it is creamy and the grains are softened but not mushy. Begin to taste the risotto after about 15 minutes to check the texture but more likely will take 20 to 25 minutes of stirring vigilance. (heck, you waited for him, what’s another half hour). If you run out of stock and the risotto needs more cooking use water warmed in the pot with the stock. When you are happy with the texture of the rice, remove it from the heat, add the remaining tablespoon of butter, the artichoke hearts and the Taleggio, give it one more stir, test for salt, let it sit for a minute and serve with freshly ground pepper.

For more of the interview go to: http://cour.at/Lsbm96