Rice Gone Wild, Salmon Adventures & The Night I Served A Pork Chop To A Vegetarian

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Necessity is the mother of invention (its Baby Mama, if you will) and so it was that a few weeks ago I had carrots, onions, celery, and some Arborio rice on hand and because I didn’t feel like food shopping that evening, I set out to make a risotto with just water. I’ve told you about this before; it’s something I saw Lidia do on TV, so you know it’s legit. You just bring a big pot of water to a boil, add salt, and then make risotto like you’d normally make risotto, only using the salted water instead of chicken broth. The key is to finish it with some butter and lots of cheese. It’s good stuff.

But I’m not here to tell you about making risotto with water. I’m here to tell you about what you can do with the leftover risotto the next day.

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Kale Pesto Pitza

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When I went to college at Emory 3,000 years ago, there used to be a spot in Emory Village called Cedar Tree that sold “pitzas.” It was basically a piece of toasted pita bread topped with pizza-like toppings and the surprising thing was that it was really, really good. A dinner at Cedar Tree was always a treat and when I listen to the Indigo Girls–who, incidentally or maybe not so incidentally went to Emory–their song “Cedar Tree” always makes me think about how good a piece of toasted pita bread with pizza-like toppings can be. Yet, weirdly I’d never attempted it at home until I hit upon a technique that makes so much sense for transforming plain-old-pita bread into something that resembles a pizza crust.

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