Cheap, Easy, Good
Irradiated by LabRat
In the absence of anything else good to post, I’ll share a recipe:
Bacon and Egg Risotto
You will need: arborio rice (about $6 for a tub of the stuff), some good bacon- faux will not work here- an onion, butter, garlic, green onions, Parmesan cheese (not the canned abomination), eggs, about 20-30 minutes, and a basic understanding of how risotto is produced, which the linked post should adequately describe. The hardest part is separating the yolks and keeping them set aside for later.
You will get: a one-pot, one-dish filling and extremely tasty meal that may change your view of the role of eggs in cooking. The hot risotto itself will gently cook the egg yolk and turn it into a sauce, which once stirred into the risotto tastes not so much of egg yolk as it does of yum. Honestly if I’d been given a bowl with the yolk prestirred I would have probably guessed that ther was egg in there somewhere, but not that it was the sauce.
This is now standard in our rotation of Raid Night Chow.
February 25th, 2011 at 3:03 am
If you happen to know any good recipes for tongue could you put them up sometime? I like to use beef tongue, but the only way I know how to prepare one is to cook it with salt and then use as cold slices. Would be nice to have a bit more variety.
February 25th, 2011 at 4:59 pm
Got a slow cooker?
February 25th, 2011 at 5:17 pm
Dammit… I’m trying to LOSE weight over here…
I’ll give it a shot, as it has bacon 
February 25th, 2011 at 6:26 pm
We CANNOT WAIT to try this.
BTW- as a literally almost lifelong “risott’ ” eater (did we cook it for you, maybe with wild mushrooms from the San Mateos?) I should say that while exotic rices and arborio are nice any medium- grain or even sushi rice is fine- just avoid all long- grains, which lack starch. When I was a kid in the fifties, eating it at least every week, my Italian grandparents and my folks had no access to any ingredient more exotic than good Parmesan (which you could get in Boston) and it was delicious.
Do use good cheese though. You can add a bit of another kind ie blue…
And mix in some butter too!
February 25th, 2011 at 6:58 pm
I have extremely fond memories of that wild mushroom risotto and recall having had to squash the temptation to crouch over it growling in order to secure more.
February 26th, 2011 at 9:51 am
No, no slow cooker.