Last night I made a stir fry, it was good in the way that all stir fries are good. I used brussel sprouts, carrots, leeks, shiitakes, garlic, green beans, tomatoes, beans sprouts, yaki soba, and maybs some other stuffs I had around, I can’t remember. The only thing I did different than my usual SF was, instead of using that packet that comes with the noods, I made my own sauce. I put about 1/2 a cup beef broth in the hot wok then once that was absorbed by the noods, added some worshire sauce, paprika, cumin, garlic powder, soy sauce, and a wee bit o’ cayenne pepper. It was comparable to the stuffs in the packet but probs better for us in the end. The only problem with it was that we were hungry before bed. Oh and since we took it for lunch, both my fella and I were starving when we got home. I don’t know how vegans do it. Eat all the time I guess?
Anyway, so tonight we needed something that would stick to our bones, as the saying goes. I love risotto. A lot of people complain about how difficult it is, which really scared me away from trying to make it at home, but one day years ago I got the courage. Guess what? It wasn’t that hard. I don’t know what people bitch about, yeah you have to stir it, big whoop, the results are creamy and hearty and, AND you can put anything in it and it will taste awesome. AWESOME I TELL YOU!
So if you want to try makin’ some risotto, might I suggest you do what I did. Mince a lot of cloves of garlic and a leek. I love leeks, but I forget how dirty they get so you always have to wash them really well or risk having gritty, and literally, dirty food. Then I thinly slices some tomatoes drizzled with olive oil and stuck in the broiler for a few minutes until they looked charred (but not burnt) seriously, you gotta check ‘em like all the time. Take those bad boys out but don’t burn your hand on the oven like I did because you have an actual oven mitt and not the mildly wet towel you keep slung over your shoulder. Yeah I’m s-m-r-t. I mean s-m-a-r-t.
Roughly chop some kale (I like the curly, but tuscan will work too) drizzle that with olive oil and put them in the oven. Cook that bizniz up until it’s nice and cripsy and the ends are a bit burnt.
Chop up your bacon into bits or strips, whatevs you like. Put in a pan on high, cook until crispy. Drain the grease. BUT SAVE IT! for making eggs with in the morning, or greasing pans, or using on squeaky doors, or greasin up your hair before you go hang out with your greaser friends, ya know. Stuff. 
Then in a wide pot or super big sauce pan (which is my preference) put in a pat of butter and some olive oil. Add rice (the rice will about triple in size, so 1 dry cup will make about 3 cooked) stir it up until almost translucent, add the garlic & leeks and cook some more until the leeks are tender. Here’s where the fun begins, add white wine. I like to add a lot, like a good full glass or maybe two I dunno I’m usually tipsy by then, once that cooks off, add some chicken stock (if you’re using a can, and let’s admit you probs are as much as you’d love to make homemade stock, add about 1/2 the can) reduce the heat until you get a simmer going. Once all that stock is gone add some more. Stir that shit. uh huh. Once all that stock is gone add some more. Stir that shit. Oh yeah.
Get the picture?
Anyway,about 1/2 way through add some fresh thyme, a little salt, and some pepper. Keep adding stock and stirring until absorbed. If you run out of stock you can use water, don’t really fret too much, and taste the rice to check for doneness. Once it’s tender and creamy, add some good parm cheese, as much or little as you like. Throw in your crispy bacon, tomatoes, and kale. Eat a seriously good meal. Take the rest for lunch and rub it in your coworkers’ faces!
Oh yeah.
