Shrimp, Smoked Cheese, and Radicchio Risotto

INGREDIENTS
one quart fish stock, diluted down to three pints with water
3/4 pound shrimp
half a head of radicchio, sliced thin
half cup diced onion
eight diced garlic cloves
olive oil
fresh-ground black pepper
dried dill
salt
one cup falanghina wine
one and a half cups carnaroli rice
half cup grated caciocavallo di bufala affumicato
chopped basil
grated parmigiano reggiano

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Some of the ingredients.

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Sautee the shrimp and radicchio in olive oil with a pinch of salt, until the shrimp are just done. Remove and reserve.

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Here’s our piece of the smoked buffalo cheese.

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Sautee the onions and garlic with black pepper and thyme until it is starting to caramelize. The dark color is from the radicchio pigment.

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Throw in the rice, and sautee for a few more minutes, until it is smelling toasty.

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Turn the heat up to medium, and deglaze with the wine, reducing until most of it is gone.

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Cook in the usual way, one ladle of simmering broth at a time, scraping and stirring after each round.

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When it’s done (should be about 17-18 minutes), turn off the heat, and add the smoked cheese, shrimp + radicchio, and basil, and stir well to incorporate. Add one ladle of broth at this time if needed to establish the correct liquidiness to your liking. Cover and allow to rest for a few minutes.

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Look how nice and creamy that is!

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You know what to do!!

Blizzard Bolognese

INGREDIENTS
3/4 pound ground veal
1/3 cup diced carrot
1/3 cup diced onion
1/3 cup diced celery
8 cloves garlic, diced
fresh-grated nuttemegge
fresh-ground black pepper
one small can crushed san marzanos
salt
one bay leaf
olive oil
one tablespoon tomato paste in a tube
2/3 cup falanghina wine
2/3 cup whole milk
2/3 cup veal or chicken stock
chopped basil
1/3 cup grated parmigiano reggiano
1/2 pound rigatoni

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Sautee the carrot until it is nice and soft.

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NUTTEMEGGE!11!!1

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Add the onions, garlic, and celery, and plenty of nuttemegge and black pepper. Sautee until all the vegetables are caramelizing nicely.

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Add the tomato paste.

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Continue to sautee until it is well-incorporated

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Nice ground veal.

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Add the veal and sautee while breaking it up well, until it is fully cooked and starting to brown.

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Deglaze with the wine, turn up the heat, and reduce until all the alcohol is gone, and most of the added liquid is gone. Salt to taste at this point.

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Add the milk and continue to reduce until it is nice and thick.

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Add the stock, tomatoes, and bay leaf, bring to a boil, and then simmer on low for hours with the lidde offe to allow mucho reductionae, stirring occasionally to prevent burning on the bottom.

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Done!! This was after about three hours and 45 minutes.

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Boil the rigatoni in salty water until it is super molto al dente, pour about 3/4 cup of pasta water into the sauce, and then add the drained pasta, finishing it on medium high heat with gentle stirring for about two minutes. Then turn off the heat, add the cheese and some basil, and stir gently to incorporate.

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Plate, sprinkle, grate, and eat! Rigatoni is a great pasta for this kind of sauce, as it nicely filles the lumen.

The Sequester Is A Completely Made Up “Crisis” That Can Simply Be Turned Off

“If Congress cannot act immediately on a bigger package … by the time the sequester is [scheduled to] take effect, I believe they should pass a smaller package of cuts and tax reforms to delay by a few more months the sequester,” Obama said.

“There is no reason” that Americans who work in fields such as national security or education should suffer because Washington cannot agree on the components of a sequester-avoidance bill, Obama said. “Congress is already working on a budget to avoid the sequester, and we should give them more time.”

This makes no sense at all. No “smaller package of tax cuts and tax reforms” is necessary to delay or completely avoid the sequester. A sequester-avoidance bill doesn’t have to have any “components” whatsoever other than one: a simple unencumbered repeal of the sequester bill passed in 2011.