Risotto

We have acquired a ridiculous amount of rice (specifically of the Cajun variety) during our little experiment with local eating and getting twice weekly $25 food boxes from Hollygrove market.  Usually we get a bag containing a solid pound of either Cajun or popcorn rice, fish fry, or grits in each of our boxes.  As you can imagine, you have to get creative with rice to use all of this.  We have essentially eliminated pasta from our diet and eat rice with almost every meal.  Lately, I have been making rice pudding as a special snack.  recipe here!Todd says it is the best oatmeal he's ever had.  Last night, I learned the definition of patience by deciding to make a risotto out of long-grain Cajun rice.  The result was still slightly al dente but still delicious.  recipe here!  Of course, we were lacking on carrots and celery, so I substituted beets for carrots and leaks for celery and I still have to say, it was tasty delicious and the pepto-bismo color I feared never materialized as it turned an earthy deep brown read as the beets turned into soft melty deliciousness with the rice softening.    I forgot to get a picture, but will take one of the leftovers.