Hi. I am "OK"!
Also, the thing I find myself coming here the most for is, invariably, this, so I'll put it at the top and strip it down to the infinitely-modifiable version I always use these days in my post-shrimp life:
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baked risotto.
3 tbsp olive oil
3 shallots, or one medium onion of your choosing, chopped small
1 cup Arborio rice
3/4 cup dry white wine
2 cups chicken or vegetable stock
up to 1 tsp salt, or possibly no salt, depending on saltiness of your broth
up to 1 cup grated parmigiano-reggiano (can also use pecorino romano sometimes)
garnishes: you choose. freshly cracked black pepper, butter, gormas, hot sauce, fresh herbs, pangrattato, furikake, etc.
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Heat oven to 190°C.
In a medium ovenproof saucepan, heat the olive oil over medium heat. Add shallots and cook, stirring until translucent, 5 to 8 minutes. Add rice, and stir until grains are shiny and well coated with oil, about 2 minutes more. Add wine, and continue cooking and stirring until liquid is absorbed, 3 to 5 minutes.
Add stock, stir to combine. Cover saucepan; transfer to oven. Bake until almost all of the stock is absorbed, about 25 minutes. Take it out, check for doneness, it should still be barely inedible. Add cheese and return to oven. After 6-8 minutes, remove from oven, check salt level again and adjust if necessary. Serve immediately, topped with grated cheese and your choice of garnish.
Serves 4, sometimes less.
