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Creamy Pasta with Tomato Confit and Fresh Goat Cheese

Have you ever made pasta in the same manner as a risotto? Well, here’s your chance. It’s the same concept except you substitute small pasta for the rice. The result is a slow cooked masterpiece and well worth the time it takes to prepare. The sauce was so rich and creamy I actually felt guilty eating it. It tasted as though I would put on 5 pounds once I finished. Mike and I probably should have eaten smaller portions with a salad instead of devouring the entire pan. Next time, oh yes, there will be a next time, I think I will use 1/2 the amount of cheese and add a little more tomato. I’m sure it will turn out just as good and I will have a clear conscience 😀.

Step 1 - make Tomato Confit

Step 2,3 - brown the pasta and start adding stock

Step 4 - add tomatoes, cheese & herbs

Note: After checking the Chavrie Goat cheese label I see it’s not super high in fat but it sure tastes like it is…

Recipe link

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Veal, Mushroom and Asparagus Risotto

Mike went and did it again. Another killer risotto — this time with veal, shiitaki mushrooms and asparagus tips. The recipe can be found in our favorite cookbook: Risotto. If you make this dish, add more veal and double the amount of asparagus. We chose to omit the cream and add Emmentaler cheese. Serve with a simple green salad, some crusty bread and a hearty Pinot. You will not be disappointed!

Lobster Risotto – The Ultimate Valentine’s Day Meal

If you ever get an invite to our house for risotto don’t pass it up! Mike is a risotto master. It doesn’t matter what kind he makes it always turns out fabulous. It is so good that I can’t order risotto in restaurants because they can never compare. For this special day he decided to make Lobster Risotto. It was his first attempt at preparing anything with lobster and he did a wonderful job. He chose this variety because he knows I am a lobster fanatic. My family lived in Massachusetts for many years so I have been eating lobster since I was young. Below are some pics of the fruits of his labor…

lobster stock phelps ovation lobster risotto

Mike started things off by making his own lobster stock which infused the rice with even more yummy lobster flavor. The final dish was silky and luscious. You can’t celebrate a special occasion at our house without a bottle of Joseph Phelps wine. This evening Mike chose a 2004 Chardonnay called Ovation which is what I gave him after I finished my 3rd helping of risotto!

Mike’s risotto cookbook of choice is by Judith Barrett and Norma Wasserman. It’s a winner. Purchase it here: Risotto

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