Thursday, October 6, 2011

Double Take: Super Tomato Risotto

I'm the sort of person whose tongue gets bored. Does this happen to you? I eat leftovers and make an effort not to waste food but I often have to look for ways to transform the leftovers a bit so they become more exciting. To prevent tongue boredoem, a dish has to have a mixture of flavors, textures, and colors.

Today's dish lacked flavor by itself BUT its flavor was better the next day and it had lots of options for flexibility. On day one, the flavor reminded me of the base fo a dish my family from the low country of South Carolina prepares--perloe. There are a variety of spellings and methods for making perloe (see also pirlo, purlo, and perlo) but it often starts with a rice and tomato base. It has lots of flavor, texture and color. I couldn't help but imagine other components of perloe that would make this dish pop. Mind you, this won't make purlo but it will transform the recipe to something that can give your tongue a little party. Common ingredients in our family's purlo include: kielbasa, tomato, onion, bacon, chicken, shrimp. Its a kitchen sink sort of dish. As usual, the link to the original is below. You'll find my suggestions for add ins in my listing though. Give it a whirl and let me know if it cures your tongue boredom.

Tomato Risotto