candied ginger and blueberry risotto

yields: 4 servings

the ingredients:

2 tbsp. unsalted butter

1/4 cup crystallized ginger (chopped; plus more for garnish)

2 cups arborio rice

4 cups 2% milk

3 tbsp. honey

1 small container blueberries

the method:

in a medium saucepan, heat the milk over medium-low heat.

in a medium skillet, melt the butter over medium heat. add the ginger, and stir for a couple of minutes. add the rice, and stir until toasted (just another couple of minutes). gradually begin to add the milk a ladleful at a time, and stir until the milk is absorbed after each addition. once the milk is fully incorporated, add the blueberries and honey (i made the mistake of adding the blueberries at beginning, hence the blue risotto). transfer the risotto into four breakfast bowls. garnish each serving with a piece of candied ginger, and serve.

union square cafe bar nuts

the ingredients:

1 1/4 lbs. assorted nuts (roasted and unsalted)

2 tbsp. fresh rosemary (coarsely chopped)

1/2 tsp. cayenne

2 tsp. dark brown sugar

2 tsp. kosher salt

1 tbsp. unsalted butter (melted)

the method:

in a skillet over medium-high heat, toast the nuts for a few minutes, keeping an eye on them as not to burn them. toss them around a bit so they’re evenly toasted. they should develop a nutty scent as they begin to roast.

in a large bowl, add all of the remaining ingredients. thoroughly toss the warm nuts with the spiced butter, and serve immediately or at room temperature.

courtesy of union square cafe.