Have you ever tracked the night that sailed past you into the morning? Have you ever chased the ship that let you on but not off? Have you ever felt so blue like the vast depths of a lonely ocean?
Lately, that’s kinda how I’m feeling. Life at home with three kids is just pure chaos. When an infant cries, a toddler screams, and a young child whines all at the same god-given moment, I just feel like a stolen soul, drifting in a world of bedlam and confusion. The world around me suddenly blurs into shadows and, like a ghost, I watch it pass me by.
Then I snap out of it and try to hold myself together. Life goes on, and I’m on a ship bound for both Uncertainty and Hope. But you know what? I stand on deck, put on my life jacket, and wait for storm after storm to hit. The thing that powers me on? The love I get and give.
And that’s what keeps me afloat.
Oh. That and food.
We run a tight ship at home, but if there was one place where creativity and spontaneity reign, it’s in the kitchen. We love food and we love sharing it. We tell our children that we never want to hear them complain about food, because we will always put food on the table when we have the means. That many people are starving is a reality, thus we are grateful that we have not gone hungry.
This lemon and chive blossom risotto is something we put together from ingredients already found in the garden, the refrigerator, and the pantry. It’s a simple dish, yet it tastes fresh and unobstrusive – like a warm, sunny day. A good day. Another day that we have weathered: exhausted but not hungry; loved and not forgotten.
|Lemon and Chive Blossom Risotto||
- 3 tablespoons butter
- 1/2 onion, finely diced
- 2 cups Arborio or Carnaroli rice
- 6 cups chicken or vegetable broth (for vegetarians)
- zest of half a lemon
- 1/2 cup chive blossoms
- 1/2 cup Parmigiano-Reggiano cheese, grated
- parsley for garnish, finely chopped
- lemon-and-chive-blossom-infused oil* (see Note for directions on how to make)
- In a heavy bottom pan over medium heat, melt butter until golden, about 1 to 2 minutes.
- Add the onions and sweat for 2 to 3 minutes or until tender.
- Add the rice and stir until all the grains are coated in butter.
- Over medium heat, add a ladleful of hot broth (1/2 cup) to the rice and stir continuously. Broth has to be hot (simmering) when added to the rice so that it will emulsify with the rice starches when stirred. Keep adding broth and stirring the rice until it is cooked, about 20 to 25 minutes.
- Lower heat and stir in the lemon zest, chive blossoms, and Parmigiano cheese.
- Garnish with parsley and drizzle with lemon-and-chive-blossom oil.
*To make your own lemon and chive oil, steep some lemon zest and chive blossoms in olive or canola oil. Let the flavours infuse for at least 24 hours, then enjoy!