Well, here we are…in New York City! In some ways, I still can’t believe that I actually live here…but the bustling streets, interesting smells, and gigantic surroundings remind me that it’s really happening. As you may have read in my mom’s post (and our 50th!! can you believe it??), being in New York City for the first time is about as electric as I assume a place can get. So, documenting a day in my life was the obvious next post, right?
Since my mom and sister have headed back to Cleveland (check out my mom’s latest post about her NYC experience here!), a few things have changed in my routine, but many things have stayed the same! Come along with me on a day in my life in New York City – alongside the best comfort-food recipe for a homesick night.
Firstly, it’s important to mention that there will probably be a follow-up post similar to this one as I become more and more acclimated with the city (and finally get my furniture off of the moving truck). That’s right…I have been living for almost 2 weeks in New York City with only the items that had fit in my carry-on. I keep telling myself that this is the *true New York experience*…which has helped…except when I feel like I’ve worn the same outfit 5 times this week in one of the fashion capitals of the world.
A Day in My Life…
With all of that being said, a day in my life starts in my Williamsburg apartment. What is now being coined as the mini-Manhattan, Williamsburg has so much to explore. Quaint coffee shops, tucked-away thrift stores, flower stands lining the streets. I could go on all day long and I’ve only been here for 13 days.
From there, I’m off to work in Soho! I work for a French food and wine agency (see one of the events I helped to host below), and often run off to grab a coffee from Maman and some food from Trader Joes during my lunch break – that is, if we don’t head off as a team to an up-and-coming spot in walking distance and sit down for an hour-long lunch, which happens pretty often actually.
After work, 50% of the time I hop on the subway to head home and grab groceries for dinner, and the other 50% of the time I find myself thrown into a completely spur-of-the-moment plan eating gluten-free Cacio y Pepe at the first restaurant my roommate and I could find, or drinking a glass of wine street-side at a local favorite bar.
Truly, if you have recognized from my posts of the past, I’m a die-hard planner. This city has shown me time and time again that having no plans (and being able to expertly pivot to something incredible last-minute) IS the plan.
On the nights that I do get to go home and have a quiet night in, it’s probably no surprise that I’m in the kitchen with a glass of wine and my mom’s dinner suggestions pulled up on my phone. Last night, it was gloomy, dark, and raining so the only correct answer when it come to a recipe was Antoni Porowski’s Champagne and Lemon Risotto. Find the recipe below – it was delish!
And then, I’m off to bed on our couch. Glamorous – haha! For now, wish me luck with my moving truck showing up…and expect to rarely see me in heels moving forward because I’m sure I’ve walked more these past 2 weeks than I have the entire last year and a half. I think I could eat as many homemade pizzas as I wanted and it wouldn’t make a difference because I’d just walk it all off.
Wait. That might not be a bad idea.
Just kidding…maybe.
Champagne, Lemon, and Parmesan Risotto
Ingredients
- 4 cups low sodium chicken broth
- 4 tablespoons unsalted butter *Plugra
- 1 cup onion, finely chopped
- Kosher salt
- 1 1/2 cups Arborio rice
- 1 1/2 cups Champagne or other sparkling or dry white wine
- 3/4 cup parmesan or preferably Parmigiano-Reggiano, plus more for serving
- 1 tablespoon grated lemon zest
- 1 1/2 tablespoons fresh lemon juice
- freshly ground black pepper
Instructions
- In a medium saucepan, bring the broth to a simmer over medium heat. Reduce the heat to low.
- In a large, heavy saucepan, melt the butter over medium heat. Add the onion and 1/2 teaspoon salt and cook, stirring frequently, until the onion is translucent and softened, 8-10 minutes (do not let brown). Add rice and cook, stirring constantly, until it turns opaque, about 4 minutes. Add Champagne or wine, increase the heat to medium-high, and cook stirring constantly, until it has evaporated.
- Add 3/4 cup of the hot broth and cook, stirring frequently yet gently and getting into the edges of the pot (mixing too roughly will eventually break the grains, which you want to avoid), until the broth is absorbed. Continue adding broth 3/4 cup at a time, allowing it to be absorbed each time before adding more, until the rice is tender yet still firm to the bite and the risotto is creamy and still slightly soupy,16-18 minutes total. (You may have some broth left over.)
- Remove the pan from the heat. Add the cheese, lemon zest, and lemon juice and stir until the cheese is melted, then season with salt and pepper to taste.
- Spoon risotto into bowls and top with more Parm and pepper. serve immediately.
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