Homemade Gravy

*If you don't have fresh chicken stock, you can use cubes - I used Bisto turkey granules for this on Thanksgiving 2008*

Ingredients
* 1/4 pound (1 stick) unsalted butter
* 1 1/2 cups chopped yellow onion (2 onions)
* 1/4 cup flour
* 1 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
* Defatted turkey drippings plus chicken stock to make 2 cups, heated
* 1 tablespoon Cognac or brandy
* 1 tablespoon white wine, optional
* 1 tablespoon heavy cream, optional

Directions

In a large (10 to 12-inch) saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well-cooked.

Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream, if desired. Season, to taste, and serve.

Source: Barefoot Contessa

Amparo's Risotto

Ingredients
2 cubes Chicken Bouillon (makes like 4 cups of broth)
Assorted vegetables (Onion, scallions, and carrots) chopped in large pieces
Olive Oil
Chopped Onions
3-4 cloves Pressed / crushed garlic
1 ½ cups Arborio Rice
White wine
Butter (a hunk)
Parmesan Cheese

Preparation
For the Broth:

Bring water to a boil and add bouillon cubes and vegetables. Add salt and garlic salt. Keep the broth on low heat.

For the Risotto:

Heat stove to medium. In a large saucepan, add generous amount of olive oil, chopped onions and garlic.

When it starts to smell yummy, add rice to the pan. Follow immediately with a good size pouring of white wine.

Now the part where you make the risotto. Add broth, enough so it looks soupy. (Add it through a strainer – you don’t want to add the vegetables, just the broth). Then, constantly stir the risotto. When it starts to get less liquidy (more creamy) add more broth.

You must stir the rice constantly – it can not burn, get stuck to the bottom of the pan, or get too dry.

If you're making risotto with shrimp or other seafood, add 3-4 cups of broth, and then add the shrimp. Continue to stir.

You will use almost all, if not all of the broth. Taste the risotto constantly, when the rice is tender (but a little al dente – to taste), add a bit more broth, then stir until it’s at a good creamy consistency (it should be creamy, not liquidy).

Turn off the heat. Add a few tablespoons of butter or margarine and a generous helping of parmesan cheese.

Source: Amparo Miranda, mi suegra