The apricots in this risotto turn from sweet to elegantly savory with the slow addition of vegetable broth. The whole process of making risotto is pretty repetitive (add liquid, stir, add liquid, stir) so I have included some exciting photos of my newly acquired Frigidaire Flair Oven, c. 1960. ( I know, shameless bragging)
We found it desperately needing a new home on Craigslist, and just couldn’t resist the urge to drive almost two hours and pick it up (during a crazy wind/rain storm). Luckily, since it weighed 325 pounds, we were told that we could just open up the patio door and wheel the oven out through the backyard. We would also avoid a bunch of stairs this way… thank goodness.
The backyard was nice and flat. It was also atop the steepest hill in Ohio, and we needed to get it into the truck that was parked all the way at the bottom. That was a lot of fun. But, after we heaved it into my hubby’s old truck and strapped it down, we were home free.
Although, once we got it home, my husband had to install a 220 volt outlet where our gas range once stood. That took about three days. And, apparently the attic in our house is a pretty horrible place to be crawling around.
This was all completely my idea. I was smitten, what can I say?
The oven is an absolute dream come true, and I can’t wait to give her a proper coat of pale cerulean blue paint… which would coordinate well with practically everything in my life.
Okay, back to the risotto: