From the lovely Angela

Angela and I grew up together. I have wonderful memories of us riding the animal shaped metallic swings at the Warren beach, watching Muppet movies, diving for "my little ponies" in the pool with Allison and Ashley, making up silly songs about my brother Mark, halloween scavenger hunts, and lots more. Angela is a talented photographer. Check these out:

She is also a wonderful Mom and a great cook. She makes a Risotto that Garrett can't get enough of. Please see below for the recipe and enjoy!

(above photo by Reiley Photography)

Angela's Risotto

5 cups chicken stock (If you don't have homemade, Kitchen Basics is really good, I prefer the low sodium kind)
1 cup white wine
2 oz panchetta
6 cloves garlic, chopped
1 yellow onion, chopped
1 red pepper, chopped
4 oz mushrooms, chopped
1-2 cups arborio rice
1/2 cup shredded parmesan cheese
Olive oil
Pepper to taste
Fresh chopped parsley to taste

Warm the stock and keep it simmering. In a large pan saute the panchetta and set aside. Using the same pan add a bit of olive oil, and scrape up the bottom of the pan to get all the good bits of flavor and saute the garlic and veggies, when done - set aside. (Season them with pepper, dried herbs, whatever you prefer. I do not use salt in this recipe as the saltiness of the meats and the parmesan cheese is enough) Using the same pan, add about 2 tablespoons of butter to the pan, when melted add the rice and stir to coat. Add the wine and stir til its evaporated. Add some stock (about a half a cup at a time) and stir til evaporated. Continue til the stock is gone. Add the parmesan cheese and stir til creamy. Add the meat and veggies back to the pan and mix well. Top with parsley and a sprinkle of parmesan cheese and serve!

Note - You can add or leave out ANYTHING you want in this recipe, sometimes I use prosciutto, italian sausage, green and yellow squash, asparagus, peas - whatever you like. I also like to saute ship and scallops and top the risotto with them. Leftovers taste amazing and can also be made into little pancakes and fried.