Friday afternoons are rushed for me: Daughter C goes swimming after school, so we rarely get home much before 7:30, and that doesn't leave too much time to get dinner on the table. One option, if you do a little chopping beforehand (the onions, in particular) is risotto: If the ingredients are ready, making risotto takes about 10 minutes more than it takes to just cook rice.Just set water or broth to boil when you begin to sauté, and by the time it does boil you'll be ready to add it to the rice.
Some ideas in keeping with the season:
- Risotto Mantecato alla Fontina
Mantecato means creamy, and this certainly will be; it's a feast-day dish from the Val D'Aosta, specifically the valley floor and the sections closest to Piemonte. If you're really into cheese, you can also grate some Parmigiano over it, but I would find it superfluous. - Risotto Riminese
Rimini is known for a very tasty, very simple fish risotto that's quick and easy to make. - Risotto ai Funghi Porcini
Mushroom risotto is wonderful, especially now that the mushrooms are freshly dried. If you cannot find porcini, use wild mushrooms. - Risotto con le Salsicce
A simple, tasty winter dish that will be quite nice with Lambrusco -- a good choice since the acidity of the wine will contrast nicely with the fat from the sausage.
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