Sunday, February 14, 2010

Valentine's Dinner

We went out to celebrate our Valentine's Day on Friday night with friends at Culinairie to a wine and chocolate tasting and then dinner at Georgia Browns. YUM.

So we decided to cook at home for Valentine's Day tonight. Not that we are big on celebrating this holiday. But any excuse for good food...

Menu: Roast Beef with Sweet Pea and Carrot Risotto

We did a very simple roast beef from our favorite local butcher seasoned with salt, pepper and fresh rosemary.

Sweet Pea and Carrot Risotto
1 onion
2 garlic cloves
1 cup arborio rice
1 cup white wine
5 cups (approximately) chicken broth
1 can sweet peas and carrots (drained)
1 cup Parmesan cheese
2 Tbsp unsalted butter
salt and fresh cracked pepper

Saute onion and garlic until translucent in 1 Tbsp butter. Season with salt and fresh cracked pepper. Add the rice and toast for one minute to coat with butter.

Deglaze the broth with the white wine and simmer until it is completely absorbed. Add the broth slowly until all of the liquid is absorbed. Add the peas and carrots. Add additional salt and fresh ground black pepper as needed to taste. Add 3/4 of the cup of Parmesan cheese and the remaining butter after the broth is absorbed. Serve topped with a pinch of Parmesan cheese.

The delicious roast beef

Dinner is served!

We also shared a bottle of wine that we brought back from a trip to Jefferson's Monticello vineyards in Charlottesville, VA a few weeks ago.

Happy Valentine's Day!

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