Savor the Recipes and lend a helping hand!

My sweet friend Aimee is an amazing cook. I found this out when we both were in college and I visited her one summer in Knoxville. She made an amazing risotto. I had never had risotto, but after that, I was hooked! Since that time, Aimee has been sharing her recipes and wisdom with all who know her. Her cookbook Savor the Recipes is more than a cookbook. It's a collection of memories of friends and family who have gathered around the table to celebrate each other and great food. Through her stories, you feel as though you are in her kitchen as she cooks and reminisces. The book is packed with yummy recipes including my favorites: risotto (of course), Mexican grits, cantaloupe soup, zucchini bread, key lime pie, orange juice balls... The list goes on and on!

I thought I couldn't be any prouder of my friend until this past week when she announced that a portion of her cookbook proceeds will go toward helping the victims of the Nashville flood. I encourage you to purchase her cookbook so that you can "savor" the recipes and the stories behind them. And, in the process, you'll contribute to the great city of Nashville. Visit AimeeFortney.com for more information on how to purchase Savor the Recipes.

Aimee's (yummy, creamy, cheesy, lovely) Risotto

5 cups chicken broth (I use vegetable broth, though, because I'm currently vegetarian - I'll blog about this later)

2 Tablespoons butter

1 Tablespoon extra-virgin olive oil

1 small onion finely chopped

2 cloves garlic, minced

2 cups arborio (risotto) rice

1 cup white wine (Chardonnay that you would drink)

salt and pepper

freshly grated parmesan cheese

In a saucepan, heat broth. In a large, deep skillet, melt the butter into the olive oil over medium heat. Add onions and cook for about three to five minutes. Add garlic. Now add the rice, and stir to coat the rice. Cook for just a couple of minutes. Now add your wine, stir and let the rice absorb the wine. This will only take a minute or two. Add, one ladle at a time, the broth for the next 25 to 30 minutes. Each time you add the liquid, stir as it is absorbed, and repeat. The rice will absorb the broth, and you will be able to tell that it is time for the next ladle of broth. Use all of your broth, stirring constantly, or the rice will stick to the pan and burn. At the end, add the cheese and any salt and pepper needed.