Chocolate-It's What's for Dinner

Want to build up those arm muscles.  There is no better way than to do up a good risotto. You will get tired of stirring but it is oh so worth it. Tomato Risotto 1 onion, chopped olive oil 2 clove garlic, minced 1 1/2 c Aborio Rice 1/2 c white wine 4 medium-sized tomatoes, peeled about 1 cup warm vegetable stock (may need additional) 1 t fresh oregano 1 T fresh torn basil 2 T fresh parsley salt/pepper Parmesan cheese In a dutch oven, saute chopped onion in olive oil.  Add a little salt to help the onions along.  Meanwhile prep the tomatoes. Squeeze tomatoes gently just to rid them of the seeds. You do not need to get rid of all the liquid. Chop the tomatoes into large cubes. Cook onions until translucent. Add garlic and cook until fragrant. Add rice and saute for a few minutes until the rice smells toasted. Gradually add white wine and stir until almost all of the wine is absorbed. Add tomatoes to the rice. Add the oregano and basil. Stirring cons...

I have experience using preserved lemons (during a friendly coworker food competition where the ingredient provided was preserved lemons-which I won thank you very much) but I never actually made them. So when I saw this recipe in Bon Appetit , I just had to make them. There are quite a few different recipes around for preserved lemons but mostly the ingredients are similar. It requires patience because you have to wait for a few weeks for them to "preserve" - you know that watched pot thing. I started these beauties about a month ago and figured it was time to crack the jar open and see how they turned out: I wanted to make them with a basic dish so that I could really taste them. So I decided to use them in rice. I typically put this homemade bouillon in my rice. It adds a lot of flavor to boring old rice. It's convenient because you just store it in your freezer. I've actually given up on making vegetable stock and just use the bouillon. Lemon Rice 1 cup...