I've started a sort of workout plan prior to my Canary Islands spring break. We'll see how it goes. It largely consists of jumping jacks, wall-sits, and an ab routine. We've been in Florence the last 2 weeks. I've pretty much grocery shopped and cooked dinners most of the time. I've been eating a lot of prosciutto tortellini with mushroom cream sauce. I had my mom send me some oatmeal which I've been dying for.. oatmeal is the perfect breakfast food! We went out to dinner lastnight and after went and got waffle sandwiches with nutella and gelato in the middle, they're AMAZING! Allie and I found this place called Nuti which is cheap and has really good pizza. Only 9 days til Josh is here! I'm really excited. We plan to go to Cinque Terre and Varese to visit the family of a kid working with Josh's agency, should be interesting!
RECIPE: Baked Risotto Balls
1 tbsp. olive oil
2 yellow onions, finely chopped
Salt & pepper
1 cup risotto
4 cups vegetable or chicken broth
1/4 cup grated parmesan cheese
fresh mozzarella, diced into 1in. cubes
1 cup flour
2 eggs, beaten
2 cups breadcrumbs
Pour oil and onion in saucepan and cook until lightly browned (3-4 minutes.) Use salt & pepper to flavor. Add risotto and mix to coat with oil. Add 1 cup of broth and stir until it's absorbed. Keep adding broth as it's absorbed until rice is soft (for 20-25 minutes.) Stir in parmesan. Allow to cool. Once cool enough to handle roll risotto into 2 inch balls. Stuff a piece of diced mozzarella in the middle of the ball you've made. Roll each ball in flour. Then roll the ball in the beaten eggs and into a bowl of breadcrumbs, and place on a baking sheet. Bake for 15-20 minutes or until golden at 325 degrees. Dress with your favorite tomato or bolognese sauce. Bon appetit!
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