Where risotto holds it's shape very easily, you can really impress someone with your presentation and it is so delicious and rich tasting without a lot of fat. This risotto was made with diced sweet onion, crushed garlic, sliced portabella mushrooms, chopped kalamata olives, and steamed arugula. Toss everything in the skillet with a little olive oil & butter (except arugula & rice), then toss in the risotto and prepare it as directed stirring in the arugula at the end. To plate it, pack it into a small bowl and put the plate on top of the bowl, flip, remove the bowl..VOILA! (you may have heard I'm a fan of goat cheese - yep didn't hurt this recipe a bit and it goes VERY well with the olives)
Football is typically synonymous with shoveling junk food into your body (or it has been at my house anyway). So, later today, I'm going to make an attempt at HOMEMADE football food with all the flavor...without the artificial colors and preservatives that come in a bag of cheesy poofs. I also have more bread to make, so...time to get crackin' on that!
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