Creamy Parmesan Risotto

Ingredients

• 5 cups chicken stock
• 1 1/2 tbsp olive oil extra-virgin
• 1 cup onion diced
• 1 1/2 cups Arborio rice uncooked
• 1/4 tsp salt
• 1 tbsp butter
• 1/2 tsp pepper
• 4 oz (~ 1 1/8 c) Parmesan grated
• 1 tbsp parsley chopped

Instructions

1. Bring stock to a simmer in a large saucepan. Keep warm over low heat, but do not boil.
2. Heat a Dutch oven over medium heat. Add oil to the pot; swirl to coat.  (Everything from here on will be added to this pot.)
3. Add onion; cook 5 minutes, stirring occasionally.
4. Add the Arborio rice and salt, cook 1 minute, stirring frequently.
5. Add 1/2 cup stock; cook 2 minutes or until liquid is absorbed, stirring frequently.
6. Stir in 1 1/2 cups stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly.
7. Add remaining stock, 3/4 cup at a time, stirring nearly constantly until each portion is absorbed before adding the next (about 20-25 minutes); reserve 1/3 cup stock at last addition.
8. Remove pot from heat.
9. Stir in reserved remaining stock, butter, pepper, and cheese.
10. Top the risotto with parsley.

Notes

1. Be mindful of salt as the stock will likely already be salty enough. I felt the recipe needed an extra 1/4 tsp but use your own discretion. I also added a splash of cream at the very end just before serving, but this is optional.
2. As a general rule: 1 cup of dry Arborio rice yields 3 cups of cooked rice.

From: https://www.graceandgoodeats.com/creamy-parmesan-risotto/

Creme Brulee

INGREDIENTS

• 2  cups heavy or light cream, or half-and-half
• 1  vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
• ⅛  teaspoon salt
• 5  egg yolks
• ½  cup sugar, more for topping

PREPARATION

1. Heat oven to 325 degrees. In a saucepan, combine cream, vanilla bean and salt and cook over low heat just until hot. Let sit for a few minutes, then discard vanilla bean. (If using vanilla extract, add it now.)
2. In a bowl, beat yolks and sugar together until light. Stir about a quarter of the cream into this mixture, then pour sugar-egg mixture into cream and stir. Pour into four 6-ounce ramekins and place ramekins in a baking dish; fill dish with boiling water halfway up the sides of the dishes. Bake for 30 to 40 minutes, or until centers are barely set. Cool completely. Refrigerate for several hours and up to a couple of days.
3. When ready to serve, top each custard with about a teaspoon of sugar in a thin layer. Place ramekins in a broiler 2 to 3 inches from heat source. Turn on broiler. Cook until sugar melts and browns or even blackens a bit, about 5 minutes. Serve within two hours.

From New York Times