The Sun is Shining

It's finally starting to feel warm here in Portland.  This past winter was brutal, the rain seemed to never end.  But it's sunny gorgeous days like today that remind me why I love the Pacific Northwest so much.  Last night was so nice that Zeph and I ate on our balcony as the sun was setting (around 9:30 PM this time of year, and the summer solstice isn't for a a few weeks!)
Zeph grilled his top secret honey-marinaded chicken.  I made corn and mushroom risotto with crispy bacon, and parmesan-thyme roasted peppers.  I love risotto and make it often.  It requires near constant attention, so make sure to devote a good 45 minutes to the dish.  I don't use any cream or butter in my risottos, albeit I'm known for adding a little cheese.  If you make it right (slow and low), it will taste incredibly creamy.  I don't know how or why, but trust me- this stuff is amazing.

Parmesan-thyme peppers

you'll need

-orange, red, or yellow bell peppers. Or all three!

-olive oil

-fresh thyme

-garlic

-good quality parm

-lemon 

1. Stem, seed, and quarter the bell peppers.

2. Place on a baking sheet and rub with olive oil, salt, pepper, thyme and diced garlic

3. Bake at 425 for around 25 minutes or until softened
4. Top with parm and a good squeeze of lemon juice.  Return to oven until cheese is bubbly and peppers are starting to brown.
5. Devour.

Corn and mushroom risotto with crispy bacon (serves 2-3)
you'll need:
-2 slices thick bacon
-2 shallots
-olive oil
-fresh thyme
-1 ear of corn
-handful of shiitake mushrooms
-two cans of chicken broth
-two heaping handfuls (do you like how I measure things?!) of arborio rice
-dry white wine
-Pecorino romano cheese

1. Heat chicken broth in a sauce pan over medium heat until just simmering
2. Cook bacon in skillet, set aside to drain on paper towel. Chop.
3. Add chopped shallots, shiitakes, salt, pepper, and thyme to bacon drippings.  Cook over medium heat until soft.  Add olive oil if the mixture is looking dry
4. Add the rice to the shallot/mushroom mixture. Toast.
5. Mix in about 1/3 cup white wine until dissolved.  Add corn.
6. Add one ladle of chicken broth to the mix. Stir until absorbed. Continue, one ladle at a time, until all the broth has been used and the rice looks thick and creamy.
7. Mix in 1/2 the chopped bacon and cheese.
8. Serve topped with the remainder of the bacon.

Bon appetit!