Signore Baby

Alec, the 13-month-old, had always been rather picky--not fussy--but picky, he likes what his likes and spits out or drops what he doesn't. Dinner is always a bit of a crap-shoot; one day he powers down melon and cheese, the next day I get a withering look and it's smeared onto the tray top.

About a month and a half ago, I started giving him most of the same stuff that the rest of us are eating, but chopped or mashed up into little pieces. Again, some was a hit (always roasted chicken and beans, sometimes homemade bread, fish, soup), some got the Look and was quickly dispatched to the floor.

Then, one night I made risotto. Risotto is one of the most delicious, satisfying, comfort foods the Italians ever gave us...even more so than pasta. Basically, it's rice cooked in broth that is stirred almost constantly, so the end result is rich, creamy and extremely satisfying. It's extremely versatile, too, since you can add all sorts if things to the basic combination of olive oil, butter, onion, arborio rice and stock. (What mother of two has time to constantly stir stock into rice, while the wee ones empty the tupperware drawer all over the kitchen?...I share my secret below)

I have never heard the baby make such a noise. After the first taste, he demanded more with a roar similar to the "yummy noise" that Dr. Franken-steen's monster makes in Mel Brook's Young Frankenstein. Then he went through about 3 bowls of it that night and 3 more the following evening. So, nothing wishy-washy about his feelings on risotto.

Try this version from Barbara Kafka's Microwave Gourmet, and see if it doesn't elicit some yummy noises from you. Despite the labor-saving approach, I find this very similar to the painstakingly-stirred versions. And you now have time to put all the plastic containers away...

Basic Risotto (serves 3 as a first course, 6 as a side dish)
2T. unsalted butter
2T. olive oil
1/2 c. minced yellow onion
1c. arborio rice
3c. Chicken broth
2T. kosher salt
Freshly ground pepper
Freshly grated Parmesan cheese

1. Heat butter and oil in a heat-proof casserole dish, in a microwave, uncovered, for 2 minutes (these are the times that work on my microwave...adjust if necessary). Add onions and stir to coast. Cook uncovered for 4 mins. Add rice and stir to coat. Cook uncovered for 4 min.s more.

2. Stir in broth (make sure this is room temperature--one time I added cold broth and shattered my dish). Cook, uncovered for 9 min.s. Stir well and cook for 9 min.s more.

3. Remove from oven. Let stand, uncovered, for 5 min.s to let rice absorb remaining liquid, stirring several times. Stir in salt, pepper and Parmesan cheese, if desired.