I feel bad that I haven’t kept you up to date on our trailer saga. I know you’ve been waiting in agony wanting to know the latest. (sarcasm)
If we’re friends of Facebook you may already be clued in a bit. If we’re not friends on Facebook, we really should be.
Last we left this harrowing tale (we’ve started watching Game of Thrones so you’ll have to excuse any medieval type language… even though they pretty much speak in current day, American English), we had purchased TWO trailers in the span of a week. The “this will do” trailer was destined to be sold when we found the “perfect” trailer. Thanks to Craig and his list, we found new owners for this one quickly, losing nary a penny (Ok. Really. This has to stop.)
Then Hubster started demoing the “perfect” trailer and came to a screeching halt when he realized some of the frame was completely missing due to rot. The scope of the project went from small/medium to “we can’t attempt this in the parking space we’re renting to store this thing.”
We turned to Craig once again – to list the “perfect” trailer and find the “keeper.” We didn’t have to wait long for an interesting, rare and well priced trailer to come up… in Iowa. Just for the record, we don’t live in Iowa. We live in St. Louis, which is apparently experiencing a drought of cool retro trailers.
Still, 4 1/2 hours isn’t THAT far for THE ONE. And it would actually put us close-ish to Ikea. A plan formed:
1. Drop the dog off at my parent’s house.
2. Drive to Iowa.
3. Purchase trailer.
4. Put new tires on trailer.
5. Drive to the Ikea southeast of Chicago.
6. Find a hotel.
7. GO TO IKEA for the first time ever. Buy lots of things for the trailer.
8. Happily drive home, drop of trailer, pick up dog.
We got through step 2 and after a very thorough exam by Hubster, we left the trailer. It was just too much work, too much rot.
Over lunch we scouted Craigslist (as much as we could on our extended network) for another trailer, another reason to prolong this hair brained road trip, and came up with nada.
The only good bit of trailer news is that we sold the “perfect” one. So now we’re trailer-less, yet again… although I have a feeling as soon as I write this Hubster will call with the next one we should go see…
All of that and I’ve told you nothing about this risotto. (I guess trailers are just more interesting right now.) When Hubster grills, I love taking the opportunity to put some more time and love into the side dishes. Risotto is one of dishes that isn’t going to come from my kitchen on a weeknight or when I’m in charge of the protein. There’s just too much stirring involved. Seriously, your arm might fall off. Switch hands often.
But when it’s done. Ah! It’s like a little bit of starchy heaven!
This dish was nearly perfect, save for the tarragon called for in the original. I’ve never cooked with tarragon and apparently it’s VERY strong and tastes very much like black licorice. And honestly I have no idea what it’s doing in this risotto recipe. So below I’ve left it out. You’ll find the dish has a pefect creaminess without being overly heavy… or licorcy.
Lemon and pea risotto
Slightly adapted from Cooking Light’s Lemon Risotto with Peas, Tarragon and Leeks
½ cup fresh green peas
2 cups chicken stock
1 Tbsp extra-virgin olive oil
½ cup uncooked Arborio rice or other medium-grain rice
1 ½ Tbsp dry white wine
¼ cup grated fresh Parmigiano-Reggiano cheese
¼ teaspoon salt
Dash of freshly ground black pepper
½ Tbsp butter
Finely chop the leek and wash thoroughly. Mince shallot. Grate lemon rind to get ½ teaspoon and juice lemon to get 1 tablespoon of juice.
Bring a small saucepan of water to a boil. Add peas; boil 1 minute. Drain and rinse with cold water; drain well. In the same saucepan, bring stock to a simmer (do not boil). Keep warm over low heat.
Heat oil in a medium saucepan over medium heat. Add leek and shallots to pan; cook 7 minutes or until tender, stirring frequently. Add rice; cook 1 minute, stirring constantly. Add wine; cook 30 seconds or until the liquid is nearly absorbed, stirring constantly. Stir in 1 cup stock; cook 4 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining stock, ¼ cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 25 minutes total). Stir in peas; cook 1 minute. Stir in cheese, rind, juice, salt, and pepper. Remove from heat; stir in butter.