Making Risotto for Dinner When His Ex-Wife Calls by Kendra Tanacea
While I mince an onion, he talks with her,
planning their son’s bar mitzvah, sounding
so familiar, so nuts and bolts. Turning up the gas flame,
I sauté the onion translucent. Butter sizzles, foams,
as they go over the invitation list, names I’ve never heard.
Adding a cup of Arborio, I think of white rice
thrown high in the air by the fistful. I pour
two glasses of chardonnay, one for the risotto,
one for myself, sip, then gulp. Blend.
The band, flowers, menu?
Heady, I stare at the recipe to orient myself, to understand
what I am doing: Add broth, cup by cup, until absorbed.
Add Parmesan. Serve immediately.
The word immediately catches my eye,
but their conversation continues, then his son
gets on the line and hangs up on him,
as I stir and stir, holding the wooden spoon. Art by Carole Rabe
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