I don’t know why I’ve always been so intimidated by risotto.

Arborio rice seemed exotic and complicated.

Like most people I assumed that it meant hours standing at the stove; stirring, demanding an almost psychic sense to determine when it is ready.

Well it couldn’t be further from the truth.

This dish is fast and easy and virtually full proof.

I’d say that about 45 minutes is all that you need to have this dish prepared.

Ingredients:

2 cups risotto Arborio rice

8-10 cups water or vegetable stock

Method:

In a deep skillet toast the risotto in about 1/4 cup of olive oil.

Add 4 cups of liquid and allow to simmer slowly until most of the liquid is absorbed.

Then cup by cup add the remaining liquid as it is absobed by the rice while stirring.

Stirring brings out the starch and creates the creamy texture for which this rice is known.

In a seperate skillet sautee shrimp asparagus and scallops in butter and crushed garlic.

Add to the risotto and mix well.

You can add about 1/4 ohf heavy cream and parmesan cheese if desired.

Sliced peppers go well with eggplant dip which is light and garlicky!

I couln’t help but to end this meal with a little Dulce de Leche Cheesecake!

What do you do when friends are grieving over the loss of a loved one?

I tend to feel at a loss for words….so I bake.

I baked cupcakes, I baked pumpkin cookies and I baked a dulce de leche cheesecake.

I put love into every bite and I hope that my friends feel nourished and comforted….

…And feel the sentiments that I am only able to convey with my humble gesture cast in flour, sugar and butter.

Every year around Thanksgiving as friends are making dinner plans, the first question I get is, “are you making your Dulce de Leche Cheesecake?” Everyone knows that I am cooking dinner and that I will be making 5 or 6 desserts, which vary, but there are always hopes that this cheesecake will be in the line-up.

I always say, “of course”, actually this year I will make 2. And then I proceed to dig out my collection of recipes, line up my help; daughters, and begin to make lists.

I had a difficult time finding this recipe and the web was of little help. I needed the exact perfect mouthwatering recipe that has secured my place in the hearts and bellies of my friends and family.

After much searching I found this dog eared paper; water stained and coated in crusty something or other and copied it and committed it to a dessert file and on a portable disk.

It is amazing.

Now some may find fault with the Dulce de Leche part of this cheesecake. They may say it is not authentic or truly dulce de leche, however, I stand by the recipe and the method and contend that if a recipe translates into something this good then it must be right.

Ingredients:

Crust:

1 cup graham cracker crumbs and macadamia nuts
3 tbsp. butter, melted

Filling:

3 (8 oz.) packages cream cheese (24 oz. total)
1 cup superfine granulated sugar
2 tbsp. all-purpose flour
2 tsp. vanilla extract (Neilsen-Massey)
3 eggs
1/3 cup whole milk
1/2 cup ready-made or homemade Dulce de leche sauce* (see recipe below for Homemade Dulce de leche)

For Serving:
Extra Dulce de leche sauce

Method:

1. Preheat oven to 400°F (200°C).

2.In food processor mix crust ingredients together, and press into the bottom of a lightly buttered 9-inch springform pan. Place pan on a baking sheet and bake for 10 minutes. Remove from oven and cool to room temperature.

3. Reset oven temperature to 325°F (160°C).

4. With an electric mixer beat cream cheese, sugar and flour together until well mixed and smooth. Add vanilla and beat until smooth. Add eggs one at a time, beating well after each addition. Beat until smooth. Add milk and mix until well blended.

5. Measure 1/2 cup of the cheesecake batter and pour into a small bowl. Add Dulce de Leche sauce and stir until well combined.

6. Pour plain batter over crust. Top with Dulce de leche batter by placing rounded spoonfuls over the cheesecake batter and gently swirl into plain batter with the tip of knife or spatula.

7. Bake in preheated 325°F (160°C) oven for 45-55 minutes or until center is almost set. Remove from oven and gently run metal spatula around rim of pan to loosen cheesecake (this helps prevent cracking). Let cool 20-25 minutes before covering and placing in the refrigerator. Refrigerate 4 to 6 hours or overnight before serving. If desired, serve each slice drizzled with a little bit of dulce de leche sauce, or pass around a bowl of dulce de leche sauce for guest’s to help themselves.

Dulce de Leche

1 can of sweetened condensed milk
Make two holes in the top of the can
Place in a pot of water standing up and not allowing the water to get into the open can.
Simmer on low heat for 2-3 hours
Keep filling the water to maintain a level just less than half an inch from the top of the can.