Patate Fritte - Fried Potatoes.

This is one of my families go to dishes when we need a quick side dish, or an easy lunch.  My mom still makes this dish for my dad - very simple, very tasty.

• 1 Potato per person - cut potato in half and then slice into thin pieces
• 1/2 Large onion (more or less depending on your taste)
• Olive Oil
• Salt
• Pepper

1. Drizzle large frying pan with olive oil (enough to cover the bottom)
2. Once the oil gets hot, add your potatoes
3. Season with Salt & Pepper
4. About half way through, add your onions (you may end up burning them if you add them too early)
5. When the potatoes are nice and brown, remove from heat and serve
6. Another variation is to add 1-2 beaten eggs into the pan towards the end making it a very quick frittata!

Patrizia's Simple Risotto

I will be the first to admit that Risotto scared me.  After watching countless episodes of Gordon Ramsey's Hells Kitchen who wouldn't be? But when you look at it, Risotto is simply rice and a liquid (I mainly use Chicken Broth) with a few little extras. So, I figured I would give a shot and once I started I haven't been able to stop!
Risotto should be firm, but not crunchy - I guess you can say Al-dente.  It also shouldn't stick or clump together.  In my recipe I use bouillon cubes to make my own chicken broth.  I've made it using canned chicken broth and I didn't really care for it...it tasted to chicken-y.  Anyway... It's not as hard as you think...trust me!

• 6 cups of water
• 2 1/2 Chicken flavored bouillon cubes
• 1 1/2 Cups of Arborio rice
• 1/2 Vidalia or Sweet Onion finely diced
• Butter
• Olive Oil
• 5 Quart Saute Pan

1. Add bouillon cubes to 6 cups of water to make chicken broth, boil and remove from heat
2. Heat 3 Tbsps. (or so) of butter and oil in saute pan
3. Add chopped onion and cook till translucent
4. Add Arborio rice to the pan and saute until SOME of the rice turns light brown - you don't want to brown all the rice..once you see a few pieces turning light brown move on to step 5
5. Now the fun part...add 1 cup of your chicken broth to your rice and stir until the broth is absorbed, then add another cup and stir...you will repeat this process at least 5 times.  
6. Risotto cannot be left unattended - if the liquid gets absorbed and you aren't there to add more liquid it can easily scorch
7. Now that you are about 5 cups in it's time to taste it.  Your risotto should not be to thick or starchy (browning it properly will help alleviate that)
8. I am usually done after 5 cups of broth - however I make 6 cups just in case it needs a little more liquid
9. If you taste it and find that it's still a little crunchy and the liquid has been absorbed, add a little more broth - about 1/2 cup at a time
10. I guess this is where it can get tricky - but once you get the hang of it you can eyeball it and 'just know' when it's done
11. Remove your risotto from heat - you can now add a little grated Parmesan cheese if you'd like.  In this recipe I do not.  I have a few other variations that I make - Mushroom, Shrimp, and Cheesy Parmesan  to name a few - You'll have to wait for those :-)