One thing about Facebook is you would have someone you could barely remember by looking at his/her name wishing you "happy birthday" on your birthday. That made me realize one cruel truth - without Facebook, your barely remembered friends wouldn't care less about your birthday! It just takes too much for them to send you a greeting through other ways, like email or phone. Don't mention a party! Over Facebook, you are reminded of all your friends' personal events. What you have to do is just type and send a greeting message. No strings attached!
And how ironic it is, when I've been trying to forget my birthday, I am actually being reminded by some really not close friends.
Except being away from my really close friends (which sucks!), my birthday was actually pretty much what I've been asking for - a very first one with my lovely son, Ethan!
This risotto was not part of the birthday dinner. This is actually Ethan's daily meal. Yes, who said baby can't eat gourmet food!
1 tbsp olive oil
1 tbsp unsalted butter
1 small onion, minced
2 cloves of garlic, finely minced
1 1/4 cup Arborio rice
1 cup white wine (replace with 1 cup chicken broth for Ethan)
5 medium sized tomato, chopped (peeled for Ethan)
2 cups low-sodium chicken broth, warmed
salt and freshly ground black pepper to taste
1/3 cup freshly grated Parmesan cheese
1/3 cup chopped fresh basil
Heat oil and butter in a skillet on high heat, cook for 1 minute.
Add onion and garlic. Cook for 2 mins. Add rice and stir to coat. Cook for another 2 mins, or until a white dot is visible in the center of each grain.
Stir in wine and cook for 1 min or until almost absorbed, stirring constantly.
Add chopped tomato and 1/2 cup chicken broth and cook until the liquid is absorbed.
Add 1/2 cup broth at a time, cooking until the broth is absorbed before adding more. Stir constantly.
When all chicken broth has been added, rice should be tender but still firm when done. The total cooking time should be about 30 mins. Season with salt and pepper.
Remove from heat, stir in Parmersan cheese. Top each serving with chopped fresh basil.