Risotto is one of my favorite side dishes, so creamy and comforting. This is a bright, green, clean-out-your fridge risotto. I paired it with some nice roast beef. The author suggests several variations of the recipe. In particular, the variation of 1 1/2 cup chopped basil, 1/4 cup chopped marjoram, 1/2 cup chopped mint, and 1/2 cup chopped parsley sounds very appealing. Feel free to play around with the mixtures. I didn't have sorrel for the recipe below, so I ended up adding some spinach and then a little bit of lemon zest to add brightness.
One year ago: Frisee with Chevre
Two years ago: Sichuanese Roast Duck
Three years ago: Orzo with Everything
Four years ago: Tortellini with Walnut and Mascarpone Sauce (sadly this recipe STILL reminds me of having the flu)
Green Risotto (from The Herbfarm Cookbook)
Ingredients
5 1/2 to 6 cups chicken or vegetable stock (I used goose)
5 tbsp unsalted butter, divided
1 medium onion, finely chopped
1 1/2 cups arborio or carnaroli rice
1/2 cup dry white wine
1 tsp salt (less if using canned stock)
1 1/2 cups coarsely chopped basil
1 cup coarsely chopped sorrel
1 cup coarsely chopped arugula
1/2 cup coarsely chopped parsley
1/2 cup finely chopped or snipped chives or green onions
3/4 cup freshly grated Parmigaino-Reggiano
1. Bring stock to a simmer in a medium saucepan and set over very low heat.
2. Melt 2 tbsp of butter in a large saucepan over medium heat.
3. Add onion and cook until softened but not browned, 5 minutes.
4. Add rice, reduce heat to medium-low and stir for 1 minute.
5. Add wine and salt. Stir until wine is absorbed.
6. Ladle in 1 cup of stock. Stir often, let bubble until rice absorbs the stock. Continue ladling in stock 1 ladle at a time until rice is puffed and tender, but with a little bit of bite still, 25 - 30 minutes.
7. Stir in remaining 3 tbsp butter over low heat until it melts.
8. Stir in herbs and cheese. If needed, add more stock. Season with black pepper and additional salt if needed. Serve.
Showing posts with label risotto. Show all posts
Showing posts with label risotto. Show all posts
Saturday, November 16, 2013
Wednesday, November 23, 2011
Butternut Squash Risotto with Pistachios and Lemon
I'm currently intrigued by Melissa Clark's new cookbook Cook This Now after reading some good reviews online and listening to my office mate rave about the cauliflower dish from the book that was posted on Smitten Kitchen. While trying to be responsible, I decided I should check out some of the other recipes before deciding to make a purchase decision. After trying this recipe, I think I'm pretty much sold on the book. (Is it too late to add it to my Christmas list?) The use of grated squash in this recipe is brilliant. It cooks and melds with the rice. I'm not a huge fan of leeks (mainly due to texture), but found that I appreciated them in this recipe as only the flavour and not the annoying texture was there. The lemon brings a bit of spring to a satisfying wintry dish. I was shocked by how little Parmesan this recipe calls for (only as a garnish), but found I didn't miss it at all. I made this for myself on a night when the boy was out, figuring he wouldn't appreciate the mainly vegetarian, vegetable-centric dinner, but he took some for lunch and liked it (until I told him how little Parmesan was in it!).
Butternut Squash Risotto with Pistachios and Lemon (from Cook This Now, posted recipe on Cannelle et Vanille)
Ingredients
1/2 pound peeled butternut squash
about 6 cups chicken or vegetable stock
3 tablespoons unsalted butter
1 medium leek, thinly sliced
1 garlic clove, finely chopped
2 cups arborio rice
2 rosemary branches
3/4 teaspoon kosher salt, plus more to taste
1/3 cup dry white wine (I used vermouth)
finely grated zest of 1 lemon
1/2 teaspoon freshly squeezed lemon juice, plus more to taste
freshly ground black pepper to taste
1/4 cup chopped salted pistachios
grated Parmesan cheese
1. In a food processor fitted with a fine grating attachment, shred the squash.
2. In a small saucepan, bring the stock to a simmer.
3. Melt the butter in large skillet over medium heat.
4. Add the leeks and cook, stirring them occasionally, until they are soft, about 5 to 7 minutes.
5. Stir in the garlic and cook it until fragrant, about 1 minute.
6. Add the rice, squash, rosermary, and salt. Stir until most of the grains of rice appear semi-translucent, 3 to 4 minutes.
7. Pour the wine into the pan and let it cook off for about 2 minutes.
8. Add a ladleful of stock (about 1/2 cup) and cook, stirring it constantly and making sure to scrape around the sides, until most of the liquid has evaporated. Continue adding stock, a ladleful at a time, and stirring almost constantly, until the risotto has turned creamy and thick, and the grains of rice are tender with a bit of bite, about 25 to 30 minutes.
9. Pluck out the rosemary branch and stir in the lemon zest, lemon juice, and black pepper. Taste and add more salt and lemon juice if needed.
10. Garnish with the pistachios and optional cheese before serving.
Butternut Squash Risotto with Pistachios and Lemon (from Cook This Now, posted recipe on Cannelle et Vanille)
Ingredients
1/2 pound peeled butternut squash
about 6 cups chicken or vegetable stock
3 tablespoons unsalted butter
1 medium leek, thinly sliced
1 garlic clove, finely chopped
2 cups arborio rice
2 rosemary branches
3/4 teaspoon kosher salt, plus more to taste
1/3 cup dry white wine (I used vermouth)
finely grated zest of 1 lemon
1/2 teaspoon freshly squeezed lemon juice, plus more to taste
freshly ground black pepper to taste
1/4 cup chopped salted pistachios
grated Parmesan cheese
1. In a food processor fitted with a fine grating attachment, shred the squash.
2. In a small saucepan, bring the stock to a simmer.
3. Melt the butter in large skillet over medium heat.
4. Add the leeks and cook, stirring them occasionally, until they are soft, about 5 to 7 minutes.
5. Stir in the garlic and cook it until fragrant, about 1 minute.
6. Add the rice, squash, rosermary, and salt. Stir until most of the grains of rice appear semi-translucent, 3 to 4 minutes.
7. Pour the wine into the pan and let it cook off for about 2 minutes.
8. Add a ladleful of stock (about 1/2 cup) and cook, stirring it constantly and making sure to scrape around the sides, until most of the liquid has evaporated. Continue adding stock, a ladleful at a time, and stirring almost constantly, until the risotto has turned creamy and thick, and the grains of rice are tender with a bit of bite, about 25 to 30 minutes.
9. Pluck out the rosemary branch and stir in the lemon zest, lemon juice, and black pepper. Taste and add more salt and lemon juice if needed.
10. Garnish with the pistachios and optional cheese before serving.
Monday, May 30, 2011
Asian-Inspired Porcini Risotto
Ever since the first time I tasted this broth, I thought it would taste good in a risotto. I was right and I was not disappointed.
One year ago: Lemon Blueberry Cheesecake Pots
Asian-Inspired Porcini Risotto (an adaptation)
Ingredients
mushroom broth
2 cups stock (I used chicken)
1/2 oz dried porcini mushrooms
salt, pepper to taste
1/4 cup mirin
2 tablespoons soy sauce (I assumed this meant light)
1 sprig rosemary
risotto
1 cup risotto rice
1 wineglass dry white wine/vermouth
1 cup (or more) water
2 tbsp olive oil
3 tbsp butter
1 clove garlic, minced
1 tbsp grated ginger
1 cup grated Parmesan
salt and pepper to taste
1. Make broth Grind the dried porcini mushrooms into a fine powder in a spice or a coffee grinder (I used a regular food processor). Place in a pot, along with stock. Bring to boil. Season with salt and pepper to taste, then add mirin, soy sauce and a sprig of rosemary. Continue to boil for a few minutes, then reduce the heat and simmer for about half an hour. Strain.
2. In a separate pan, heat the olive oil and 2 tbsp butter. Saute the ginger and garlic (try not to colour them).
3. Add the rice and stir.
4. When the rice looks somewhat translucent, add the wine. Stir occassionally.
5. Reduce heat. When the wine has evaporated, add a ladle-full of broth to the rice. Add salt and pepper to taste. Stir. When the broth is absorbed, add another ladle-full. Continue this process. You may need to add some of the water. It will take about 15 - 20 minutes. Taste rice occassionally and continue adding broth until it tastes cooked.
6. Remove from heat. Add 1 tbsp butter and the Parmesan. Stir. Place lid on pan, allow to sit for 2 minutes, and then serve.
One year ago: Lemon Blueberry Cheesecake Pots
Asian-Inspired Porcini Risotto (an adaptation)
Ingredients
mushroom broth
2 cups stock (I used chicken)
1/2 oz dried porcini mushrooms
salt, pepper to taste
1/4 cup mirin
2 tablespoons soy sauce (I assumed this meant light)
1 sprig rosemary
risotto
1 cup risotto rice
1 wineglass dry white wine/vermouth
1 cup (or more) water
2 tbsp olive oil
3 tbsp butter
1 clove garlic, minced
1 tbsp grated ginger
1 cup grated Parmesan
salt and pepper to taste
1. Make broth Grind the dried porcini mushrooms into a fine powder in a spice or a coffee grinder (I used a regular food processor). Place in a pot, along with stock. Bring to boil. Season with salt and pepper to taste, then add mirin, soy sauce and a sprig of rosemary. Continue to boil for a few minutes, then reduce the heat and simmer for about half an hour. Strain.
2. In a separate pan, heat the olive oil and 2 tbsp butter. Saute the ginger and garlic (try not to colour them).
3. Add the rice and stir.
4. When the rice looks somewhat translucent, add the wine. Stir occassionally.
5. Reduce heat. When the wine has evaporated, add a ladle-full of broth to the rice. Add salt and pepper to taste. Stir. When the broth is absorbed, add another ladle-full. Continue this process. You may need to add some of the water. It will take about 15 - 20 minutes. Taste rice occassionally and continue adding broth until it tastes cooked.
6. Remove from heat. Add 1 tbsp butter and the Parmesan. Stir. Place lid on pan, allow to sit for 2 minutes, and then serve.
Sunday, March 13, 2011
Risotto with Porcini Mushrooms
This isn't my all-time favourite risotto recipe, but it's solid ... especially if you like porcini mushrooms.
Risotto with Porcini Mushrooms (from Hazan's Essentials of Classic Italian Cooking)
Ingredients
1 cup beef broth diluted with 4 cups water
2 tbsp butter, divided
2 tbsp vegetable oil
2 tbsp onion chopped very fine
2 cups Arborio rice
1/3 - 1/2 cup white wine (optional)
1 ounce dried porcini mushrooms
black pepper
1/3 cup freshly grated parmigiano-regginao cheese
salt
1. In a small bowl, combine porcini mushrooms with 2 cups warm water. Soak for 20 minutes. Drain, reserving soaking water.
2. Bring broth to a very slow, steady simmer.
3. Place 1 tbsp of butter, vegetable oil, and the chopped onion in a broad pot and turn heat to medium high. Cook until onion becomes translucent.
4. Add rice and stir until grains are well coated.
5. Add white wine. Stir until wine has been absorbed.
6. Add 1/2 up of simmering broth. Stir. When it has evaporated, add more, repeat many times.
7. When rice has cooked for 10 minutes, add the mushrooms and 1/2 of filtered water.
8. When liquid has evaporated, add remaining mushroom liquid.
9. Finish cooking rice using the broth. Keep cooking until rice is tender but still firm with no more liquid remaining in the pot.
10. Off heat, add pepper, 1 tbsp butter, and Parmesan cheese. Stir until cheese melts. Salt to taste.
Risotto with Porcini Mushrooms (from Hazan's Essentials of Classic Italian Cooking)
Ingredients
1 cup beef broth diluted with 4 cups water
2 tbsp butter, divided
2 tbsp vegetable oil
2 tbsp onion chopped very fine
2 cups Arborio rice
1/3 - 1/2 cup white wine (optional)
1 ounce dried porcini mushrooms
black pepper
1/3 cup freshly grated parmigiano-regginao cheese
salt
1. In a small bowl, combine porcini mushrooms with 2 cups warm water. Soak for 20 minutes. Drain, reserving soaking water.
2. Bring broth to a very slow, steady simmer.
3. Place 1 tbsp of butter, vegetable oil, and the chopped onion in a broad pot and turn heat to medium high. Cook until onion becomes translucent.
4. Add rice and stir until grains are well coated.
5. Add white wine. Stir until wine has been absorbed.
6. Add 1/2 up of simmering broth. Stir. When it has evaporated, add more, repeat many times.
7. When rice has cooked for 10 minutes, add the mushrooms and 1/2 of filtered water.
8. When liquid has evaporated, add remaining mushroom liquid.
9. Finish cooking rice using the broth. Keep cooking until rice is tender but still firm with no more liquid remaining in the pot.
10. Off heat, add pepper, 1 tbsp butter, and Parmesan cheese. Stir until cheese melts. Salt to taste.
Sunday, January 30, 2011
Bolognese Risotto
I haven't been very excited about cooking lately (probably thanks to the mid-winter blues), so any meal that can be made using something from the freezer is a plus. Even better is when the relatively easy meals are delicious. Granted this relies on something that was time intensive to make at one point, but as long as you make a big batch the first time around, you might as well enjoy the fruits of your labour for a while.
I added a little extra white wine, used chicken broth instead of meat, and mixed arborio rice with pearl barley (note to self: verify amounts before going to the store and assuming you don't need more), but otherwise stayed true to the recipe.
Bolognese Risotto (from Essentials of Classic Italian Cooking)
Ingredients
5 cups meat broth (or chicken)
1 1/4 cups bolognese meat sauce
2 cups Arborio rice
1 tbsp butter
1/4 cup freshly grated parmigiano-reggiano
1. Bring the broth to a simmer.
2. In a broad, sturdy pot, heat meat sauce to medium and bring to a simmer.
3. Add rice to meat sauce and stir thoroughly for 1 minute until grains coated well.
4. Add 1/2 cup broth and cook the rice, adding more broth after it evaporates and stirring regularly.
5. Cook the rice until it is tender, but firm with no more liquid remaining in the pot.
6. Off heat, swirl in butter and Parmesan and stir until cheese melts. Add salt if necessary.
I added a little extra white wine, used chicken broth instead of meat, and mixed arborio rice with pearl barley (note to self: verify amounts before going to the store and assuming you don't need more), but otherwise stayed true to the recipe.
Bolognese Risotto (from Essentials of Classic Italian Cooking)
Ingredients
5 cups meat broth (or chicken)
1 1/4 cups bolognese meat sauce
2 cups Arborio rice
1 tbsp butter
1/4 cup freshly grated parmigiano-reggiano
1. Bring the broth to a simmer.
2. In a broad, sturdy pot, heat meat sauce to medium and bring to a simmer.
3. Add rice to meat sauce and stir thoroughly for 1 minute until grains coated well.
4. Add 1/2 cup broth and cook the rice, adding more broth after it evaporates and stirring regularly.
5. Cook the rice until it is tender, but firm with no more liquid remaining in the pot.
6. Off heat, swirl in butter and Parmesan and stir until cheese melts. Add salt if necessary.
Sunday, December 12, 2010
Goat Cheese and Asparagus Risotto
I woke up this morning in pain. It took me a good 20 minutes of pondering off and on before I realized why my poor little arms were so sore ... snow shoveling. I also had plans for a delicious brunch this morning, but then my brunch partner called to cancel ... something about not wanting to brave the snow/sleet combination to drive back to the island and my resolve to walk to brunch crumbled in the face of entirely too much snow. Instead, I ended up at the Val-Mont staring at a bundle of delicious looking asparagus for only $2. Winter, you may leave me in pain and ruin my brunch plans, but I'm going to live in denial and pretend it's spring. I decided to throw together some flavours that make me happy ... asparagus, goat cheese, and prosciutto. The goat cheese may overpower the prosciutto a bit, but this little creation still makes me happy. The trick while cooking this is to not eat too much asparagus and prosciutto while the risotto is cooking ... or maybe that's the key to this meal.
Goat Cheese and Asparagus Risotto
Ingredients
1 bundle asparagus
olive oil
salt and pepper
2 tbsp butter
2 cloves garlic, minced
1 cup arborio rice
4 cups chicken broth (more or less)
2 tbsp lemon juice (more or less)
1/2 cup dry white wine
70g goat cheese with fine herbs
4 slices prosciutto, torn into slivers
1. Preheat oven to 350F. Bring the chicken broth and lemon juice to a simmer in a pot.
2. Snap asparagus stalks into bite-sized pieces. Place in an oven safe dish. Drizzle with olive oil and sprinkle with salt and pepper.
3. Roast the asparagus in the oven for 10 - 12 minutes while you start cooking the risotto.
4. In a deep skillet, melt the butter and fry the garlic.
5. Add the rice and brown in the melted butter for 1 minute or so.
6. Add the white wine and simmer until wine is absorbed.
7. Add a cup of broth and stir. Simmer until broth is absorbed.
8. Continue adding broth 1 or 2 ladles at a time, stirring, and simmering to absorb the broth until rice is cooked.
9. Remove from heat. Stir in goat cheese until melted.
10. Stir in asparagus and prosciutto, season with salt and pepper to taste, and serve.
Goat Cheese and Asparagus Risotto
Ingredients
1 bundle asparagus
olive oil
salt and pepper
2 tbsp butter
2 cloves garlic, minced
1 cup arborio rice
4 cups chicken broth (more or less)
2 tbsp lemon juice (more or less)
1/2 cup dry white wine
70g goat cheese with fine herbs
4 slices prosciutto, torn into slivers
1. Preheat oven to 350F. Bring the chicken broth and lemon juice to a simmer in a pot.
2. Snap asparagus stalks into bite-sized pieces. Place in an oven safe dish. Drizzle with olive oil and sprinkle with salt and pepper.
3. Roast the asparagus in the oven for 10 - 12 minutes while you start cooking the risotto.
4. In a deep skillet, melt the butter and fry the garlic.
5. Add the rice and brown in the melted butter for 1 minute or so.
6. Add the white wine and simmer until wine is absorbed.
7. Add a cup of broth and stir. Simmer until broth is absorbed.
8. Continue adding broth 1 or 2 ladles at a time, stirring, and simmering to absorb the broth until rice is cooked.
9. Remove from heat. Stir in goat cheese until melted.
10. Stir in asparagus and prosciutto, season with salt and pepper to taste, and serve.
Wednesday, July 21, 2010
Zucchini and Tomato Risotto
I bought two new cookbooks this week. This next recipe is inspired by one of them (Marcella Hazan's Essentials of Classic Italian Cooking). I have a feeling this book will be getting a fair amount of use in the future, but for tonight, I was more concerned about using up some of the zucchini, tomatoes, and basil that I had, so I skipped on doing one of the actual recipes. One interesting comment she had on risottos is that you should use a meat broth that is actually rather weak and that the flavour of chicken broth is too strong for risotto. I still used chicken stock, but I did dilute it (1 cup stock + 1 cup water).
Measurements are approximate. This made 1 - 2 servings. I was going for one, but ended up with leftovers, although I wasn't very hungry. It's been a while since I made risotto though and I have definitely missed it!
Zucchini and Tomato Risotto
Ingredients
1 zucchini, cut in 1/2" thick slices
1 shallot, diced
1 tbsp olive oil
1 tsp garlic, minced
2 cups broth (see above)
1/2 cup arborio rice
1/2 cup white wine
1 tomato, diced
2 tbsp butter
2 tbsp grated Parmesan
6 large leaves basil, torn
salt and pepper to taste
1. Heat oil in a medium saucepan. Saute shallot and garlic until soft.
2. Add in zucchini and saute over medium low heat until zucchini is sweating, softening (you may want to add a tiny bit of salt to help it out), and lightly golden, about 15 minutes.
3. Meanwhile, simmer the broth in a small sauce pan.
4. Melt 1 tbsp butter into the zucchini. Stir. Add in rice and coat with butter.
5. Add the wine and let it evaporate, stirring. Stir in the tomato.
6. Add in one ladle of broth, stirring. Let the broth absorb before adding another ladleful. Continue adding broth and stirring until the rice tastes done.
7. Remove from heat. Stir in 1 tbsp butter and Parmesan cheese. Stir until butter is melted.
8. Cover and let sit for a couple of minutes.
9. Top with torn basil and serve. Salt and pepper to taste.
Measurements are approximate. This made 1 - 2 servings. I was going for one, but ended up with leftovers, although I wasn't very hungry. It's been a while since I made risotto though and I have definitely missed it!
Zucchini and Tomato Risotto
Ingredients
1 zucchini, cut in 1/2" thick slices
1 shallot, diced
1 tbsp olive oil
1 tsp garlic, minced
2 cups broth (see above)
1/2 cup arborio rice
1/2 cup white wine
1 tomato, diced
2 tbsp butter
2 tbsp grated Parmesan
6 large leaves basil, torn
salt and pepper to taste
1. Heat oil in a medium saucepan. Saute shallot and garlic until soft.
2. Add in zucchini and saute over medium low heat until zucchini is sweating, softening (you may want to add a tiny bit of salt to help it out), and lightly golden, about 15 minutes.
3. Meanwhile, simmer the broth in a small sauce pan.
4. Melt 1 tbsp butter into the zucchini. Stir. Add in rice and coat with butter.
5. Add the wine and let it evaporate, stirring. Stir in the tomato.
6. Add in one ladle of broth, stirring. Let the broth absorb before adding another ladleful. Continue adding broth and stirring until the rice tastes done.
7. Remove from heat. Stir in 1 tbsp butter and Parmesan cheese. Stir until butter is melted.
8. Cover and let sit for a couple of minutes.
9. Top with torn basil and serve. Salt and pepper to taste.
Monday, May 24, 2010
Spring Time Risotto
This recipe was inspired by a couple of sources. First, Bittman's How to Cook Everything Vegetarian has a recipe variation for risotto with four cheeses. I'm still trying to figure out what the fourth cheese is as he only lists three, but it's still over the top. Second, I've noticed an explosion of posts on food blogs lately featuring fiddleheads. I'd never noticed or heard of them before, but the look intrigued me, so I decided it was time to try them. This post provided the perfect inspiration for combining the mysterious fiddleheads with the risotto I already wanted to make.
Spring Time Risotto
1 cup risotto rice
1 wineglass dry white wine/vermouth
3-4 cups chicken broth
2 tbsp olive oil
1/2 onion, chopped
3 tbsp butter
1 clove garlic, minced
1/3 cup grated Parmesan
1/3 cup grated Fontina
1/3 cup crumbled blue cheese (gorgonzola or your choice)
1/2 cup dried chickpeas (or you can use canned)
1 bundle asparagus, cut into 1 inch spears
1 cup fiddleheads
1 cup snow peas
zest of one lemon
salt and pepper to taste
1. If using dried chickpeas, pre-soak them for a few hours ahead of time. Drain water. Place in saucepan and cover with water. Bring to a boil. Cook the beans while making the risotto.
2. Bring a large pot of water to a boil. Once water is boiling, cook fiddleheads for 10 minutes and asparagus and snow peas for 5 minutes. When cooked, dunk in a cold water bath.
3. Meanwhile, in a separate pot, heat the chicken broth.
4. In a separate pan, heat the olive oil and 2 tbsp butter. Saute the onion and garlic (try not to colour them).
5. Add the rice and stir.
6. When the rice looks somewhat translucent, add the wine. Stir occassionally.
7. Reduce heat. When the wine has evaporated, add a ladle-full of broth to the rice. Add salt and pepper to taste. Stir. When the broth is absorbed, add another ladle-full. Continue this process. It will take about 15 - 20 minutes. Taste rice occassionally and continue adding broth until it tastes cooked.
8. Remove from heat. Add 1 tbsp butter, lemon zest, and the cheese. Stir. Place lid on pan, allow to sit for 2 minutes.
9. Stir in cooked chickpeas and greens.
Spring Time Risotto
1 cup risotto rice
1 wineglass dry white wine/vermouth
3-4 cups chicken broth
2 tbsp olive oil
1/2 onion, chopped
3 tbsp butter
1 clove garlic, minced
1/3 cup grated Parmesan
1/3 cup grated Fontina
1/3 cup crumbled blue cheese (gorgonzola or your choice)
1/2 cup dried chickpeas (or you can use canned)
1 bundle asparagus, cut into 1 inch spears
1 cup fiddleheads
1 cup snow peas
zest of one lemon
salt and pepper to taste
1. If using dried chickpeas, pre-soak them for a few hours ahead of time. Drain water. Place in saucepan and cover with water. Bring to a boil. Cook the beans while making the risotto.
2. Bring a large pot of water to a boil. Once water is boiling, cook fiddleheads for 10 minutes and asparagus and snow peas for 5 minutes. When cooked, dunk in a cold water bath.
3. Meanwhile, in a separate pot, heat the chicken broth.
4. In a separate pan, heat the olive oil and 2 tbsp butter. Saute the onion and garlic (try not to colour them).
5. Add the rice and stir.
6. When the rice looks somewhat translucent, add the wine. Stir occassionally.
7. Reduce heat. When the wine has evaporated, add a ladle-full of broth to the rice. Add salt and pepper to taste. Stir. When the broth is absorbed, add another ladle-full. Continue this process. It will take about 15 - 20 minutes. Taste rice occassionally and continue adding broth until it tastes cooked.
8. Remove from heat. Add 1 tbsp butter, lemon zest, and the cheese. Stir. Place lid on pan, allow to sit for 2 minutes.
9. Stir in cooked chickpeas and greens.
Thursday, April 29, 2010
Mole Risotto with Avocado Puree
I first saw this recipe and thought it sounded delicious, but when was I ever going to make a mole? That's a bit overly ambitious ... even for me! Then, I realized I could buy pre-made mole. Lazy, of course, but at least I could try the recipe before investing all that time making a mole!
The original instructions for this risotto are just bizarre, so I decided to ignore them and just cook risotto, adding mole at the end. At the SAQ today, I was too tempted by the roses to buy white wine, so I used rose in this recipe (it just says summer to me!). I also doubled the avocado puree, because who wouldn't want extra? Finally, at the Val-Mont they had cheddar frais St. Guillaume. Mmm, cheese curds. I couldn't resist buying them and snacking on them with some delicious fresh Ontario tomatoes while cooking (who needs mozzarella?). Then I realized this risotto recipe lacked cheese. Maybe it just needs cheese curds! Please note fresh cheese curds won't melt into the risotto, but I loved them. You could also add in a more traditional Mexican cheese that melts or you could omit the cheese entirely (but where's the fun in that?).
The only problem I have with this risotto is it might be a bit much mole. The mole I had was extremely thick and made the risotto clump. Next time, I'd water it down or use less mole. Still, it's a nice idea (and tasty)!
Mole Risotto with Avocado Puree (vaguely inspired by Fork-Spoon-Knife)
Ingredients
for risotto:
1 cup risotto rice
2 tbsp olive oil
1/2 medium onion, finely diced
1 clove garlic, minced
1/2 cup white wine (or rose!)
at least 3 cups chicken stock
1 cup of Mole (canned or homemade)
3 tbsp butter
1/4 cup cheese curds (or other cheese, optional)
for avocado puree:
1 avocado
1 lime
2 tbsp heavy cream
1. Heat the chicken broth.
2. In a separate pan, heat the olive oil and 2 tbsp butter. Saute the onion and garlic (try not to colour them).
3. Add the rice and stir.
4. When the rice looks somewhat translucent, add the wine. Stir occassionally.
5. Reduce heat. When the wine has evaporated, add a ladle-full of broth to the rice. Add salt and pepper to taste. Stir. When the broth is absorbed, add another ladle-full. Continue this process. It will take about 15 - 20 minutes. Taste rice occassionally and continue adding broth until it tastes cooked.
6. Meanwhile, mix together avocado, juice of 1/2 of lime, and cream. You can mash it together with a fork and stir until smooth or use a processor.
7. When rice tastes done, add mole. You may need to add additional chicken broth if the mole is too thick. Stir in cheese and butter. Stir until butter is melted.
8. Serve risotto topped with avocado puree.
The original instructions for this risotto are just bizarre, so I decided to ignore them and just cook risotto, adding mole at the end. At the SAQ today, I was too tempted by the roses to buy white wine, so I used rose in this recipe (it just says summer to me!). I also doubled the avocado puree, because who wouldn't want extra? Finally, at the Val-Mont they had cheddar frais St. Guillaume. Mmm, cheese curds. I couldn't resist buying them and snacking on them with some delicious fresh Ontario tomatoes while cooking (who needs mozzarella?). Then I realized this risotto recipe lacked cheese. Maybe it just needs cheese curds! Please note fresh cheese curds won't melt into the risotto, but I loved them. You could also add in a more traditional Mexican cheese that melts or you could omit the cheese entirely (but where's the fun in that?).
The only problem I have with this risotto is it might be a bit much mole. The mole I had was extremely thick and made the risotto clump. Next time, I'd water it down or use less mole. Still, it's a nice idea (and tasty)!
Mole Risotto with Avocado Puree (vaguely inspired by Fork-Spoon-Knife)
Ingredients
for risotto:
1 cup risotto rice
2 tbsp olive oil
1/2 medium onion, finely diced
1 clove garlic, minced
1/2 cup white wine (or rose!)
at least 3 cups chicken stock
1 cup of Mole (canned or homemade)
3 tbsp butter
1/4 cup cheese curds (or other cheese, optional)
for avocado puree:
1 avocado
1 lime
2 tbsp heavy cream
1. Heat the chicken broth.
2. In a separate pan, heat the olive oil and 2 tbsp butter. Saute the onion and garlic (try not to colour them).
3. Add the rice and stir.
4. When the rice looks somewhat translucent, add the wine. Stir occassionally.
5. Reduce heat. When the wine has evaporated, add a ladle-full of broth to the rice. Add salt and pepper to taste. Stir. When the broth is absorbed, add another ladle-full. Continue this process. It will take about 15 - 20 minutes. Taste rice occassionally and continue adding broth until it tastes cooked.
6. Meanwhile, mix together avocado, juice of 1/2 of lime, and cream. You can mash it together with a fork and stir until smooth or use a processor.
7. When rice tastes done, add mole. You may need to add additional chicken broth if the mole is too thick. Stir in cheese and butter. Stir until butter is melted.
8. Serve risotto topped with avocado puree.
Tuesday, February 23, 2010
Margarita Risotto
One evening, I had a craving for margarita grilled chicken. I had two problems though. First, it's more of a warm weather dish though or at least it certainly doesn't feel like grilled chicken weather right now in Montreal. Second, I don't know of a single restaurant around here where I can get a decent margarita grilled chicken and grilling is an impossibility for me right now (I realize I could fry it, but that would also involve buying chicken!). I think I've been making too many risottos, because in an odd flash I decided it could be adapted into a risotto ... without the chicken. Surprisingly enough, this recipe is a little on the bland side, but I think it's still worth experimenting with ... maybe a sharper cheese next time or a little more tequila, cumin, and chili pepper. I mixed in a little bit of sugar with the lime, but would have preferred to use honey if I'd had some on hand (I'm not entirely sure where mine went to!).
Margarita Risotto
Ingredients
1 red onion, diced (or a white onion)
1 large clove garlic, minced
2 tbsp olive oil
1 cup pearl barley
1/4 cup tequila
1 tsp cumin
1/2 tsp chili powder (I used ancho)
1/2 tsp Mexican oregano
1 28 oz can diced tomatoes (Rotel would be preferred if you have them available)
1 can black beans, rinsed and drained
1 can whole kernel corn, drained
1 lime, zested and juiced
3/4 tsp sugar (a tsp of honey would probably be better)
1 tbsp butter
1 cup grated cheddar (Monterrey Jack would also be excellent)
salt and pepper to taste
1. In a medium pot, combine diced tomatoes (with juices) with 3 cups of water and bring to a simmer.
2. In a separate large sauce pan, heat olive oil. Saute onion and garlic until soft. Do not brown.
3. Add pearl barley. Stir and brown for 1 minute or so.
4. Add in tequila, cumin, chili powder, and oregano. Stir, letting until tequila is evaporated/absorbed.
5. Ladle in one cup of tomato/water mixture. Stir. Simmer until liquids have been absorbed. Then add in more tomato mixture. Continue ladling in tomato, stirring, and simmering until the pearl barley is cooked, about 30 minutes.
6. Meanwhile, in a small bowl combine lime zest, juice, and sugar.
7. Add corn, black beans, and lime mixture to the barley mixture. Stir. Heat until beans and corn have been heated through.
8. Remove pan from heat. Add in butter and cheddar. Stir until butter and cheese have melted into the barley. Cover and allow to meld for 2 minutes. Salt and pepper to taste.
Margarita Risotto
Ingredients
1 red onion, diced (or a white onion)
1 large clove garlic, minced
2 tbsp olive oil
1 cup pearl barley
1/4 cup tequila
1 tsp cumin
1/2 tsp chili powder (I used ancho)
1/2 tsp Mexican oregano
1 28 oz can diced tomatoes (Rotel would be preferred if you have them available)
1 can black beans, rinsed and drained
1 can whole kernel corn, drained
1 lime, zested and juiced
3/4 tsp sugar (a tsp of honey would probably be better)
1 tbsp butter
1 cup grated cheddar (Monterrey Jack would also be excellent)
salt and pepper to taste
1. In a medium pot, combine diced tomatoes (with juices) with 3 cups of water and bring to a simmer.
2. In a separate large sauce pan, heat olive oil. Saute onion and garlic until soft. Do not brown.
3. Add pearl barley. Stir and brown for 1 minute or so.
4. Add in tequila, cumin, chili powder, and oregano. Stir, letting until tequila is evaporated/absorbed.
5. Ladle in one cup of tomato/water mixture. Stir. Simmer until liquids have been absorbed. Then add in more tomato mixture. Continue ladling in tomato, stirring, and simmering until the pearl barley is cooked, about 30 minutes.
6. Meanwhile, in a small bowl combine lime zest, juice, and sugar.
7. Add corn, black beans, and lime mixture to the barley mixture. Stir. Heat until beans and corn have been heated through.
8. Remove pan from heat. Add in butter and cheddar. Stir until butter and cheese have melted into the barley. Cover and allow to meld for 2 minutes. Salt and pepper to taste.
Monday, February 8, 2010
Sun-dried Tomatoes, Spinach, Feta, and Pine Nuts ... Two Ways
These are less recipes than variations on a theme, but I'm quite pleased with them, so I'll post anyways.
I was lucky enough to be able to get out of town for the weekend to visit Quebec City for the first time (why did I wait so long to go? It was amazing!). On my last night there, the idea of going out to a restaurant just didn't sound that appealing. Cooking seemed like a much better option, but what to make? I contemplated just remaking something on here, but that seemed boring ... why not combine? Pasta with Cauliflower combined with Pasta with Sun-dried Tomatoes and Pine Nuts and when my host/tour guide for the weekend suggested added spinach while we were at the store, I knew we had a winner. Not only was it more colourful than the original cauliflower pasta (and more appetizing looking!), but it also seems healthier since it has more veggies.
Cauliflower Pasta with Spinach, Sun-dried Tomatoes, and Pine Nuts
This made enough for 2 of us with leftovers for one lunch. Onion and herbs would be a nice addition, but the pantry options were limited and I was trying to keep it simple!
Ingredients
1 head cauliflower, separated into florets
250 whole wheat penne pasta
1 bag spinach (I didn't look at the size of the bag)
1/2 cup sun-dried tomatoes
2 cloves garlic, minced
2 tbsp olive oil
1/4 cup pine nuts, toasted
1/4 - 1/2 cup feta cheese
1. Cook penne according to package directions.
2. Meanwhile, place chopped sun-dried tomatoes in a heat-safe bowl. Pour boiling water over tomatoes and allow to soak while everything else is cooking.
3. Heat olive oil in a saucepan over medium heat. Saute cauliflower in oil until it is browned and tender (about the time it takes to cook the pasta). Add the garlic when the cauliflower is just about done.
4. Meanwhile, steam and chop spinach. (If you're more of a baby spinach fan, you could probably save some time and a pot by waiting and mixing it with the pasta and a little bit of the extra pasta water once it's cooked or you could make use of your sous-chef.)
5. Drain pasta. In a large bowl, mix together pasta, cauliflower, drained sun-dried tomatoes, and spinach. Crumble feta cheese over the mixture. Serve onto plates and garnish with toasted pine nuts.
I was sent home from the fabulous weekend with the leftover pine nuts, sun-dried tomatoes, red wine, and feta (among other things). While I had intended to go home and go grocery shopping after I got back to Montreal, laziness won out. The result was the creation of a new risotto using the ingredients I'd brought home along with some sad looking baby spinach that had been abandoned in my fridge.
Sun-dried Tomato and Spinach Red Wine Risotto
This makes about 2 servings ... more or less.
Ingredients
1 red onion, minced
3 tbsp butter, divided
2 cloves roasted garlic, minced
1 cup risotto rice
3 cups chicken stock
1/2 cup red wine
1/2 cup sun-dried tomatoes, chopped
1/2 tsp basil
1/2 tsp oregano
1/2 tsp thyme
2 cups baby spinach
1/4 cup feta
1/4 cup pine nuts, toasted
1. In a small saucepan, heat chicken broth over medium heat and simmer, not boiling.
2. Heat 2 tbsp butter in a saucepan over medium heat. Saute onion until translucent, but not browned. Add roasted garlic and herbs. Add rice and saute 1 minute.
3. Add red wine and sun-dried tomatoes.
4. Reduce heat. When the wine has evaporated, add a ladle-full of broth to the rice. Add salt and pepper to taste. Stir. When the broth is absorbed, add another ladle-full. Continue this process. It will take about 15 - 20 minutes. Taste rice occassionally and continue adding broth until it tastes cooked.
5. Add spinach and stir until wilted.
6. Remove from heat. Add 1 tbsp butter and the feta. Stir. Place lid on pan, allow to sit for 2 minutes, and then serve. Top with toasted pine nuts.
I was lucky enough to be able to get out of town for the weekend to visit Quebec City for the first time (why did I wait so long to go? It was amazing!). On my last night there, the idea of going out to a restaurant just didn't sound that appealing. Cooking seemed like a much better option, but what to make? I contemplated just remaking something on here, but that seemed boring ... why not combine? Pasta with Cauliflower combined with Pasta with Sun-dried Tomatoes and Pine Nuts and when my host/tour guide for the weekend suggested added spinach while we were at the store, I knew we had a winner. Not only was it more colourful than the original cauliflower pasta (and more appetizing looking!), but it also seems healthier since it has more veggies.
Cauliflower Pasta with Spinach, Sun-dried Tomatoes, and Pine Nuts
This made enough for 2 of us with leftovers for one lunch. Onion and herbs would be a nice addition, but the pantry options were limited and I was trying to keep it simple!
Ingredients
1 head cauliflower, separated into florets
250 whole wheat penne pasta
1 bag spinach (I didn't look at the size of the bag)
1/2 cup sun-dried tomatoes
2 cloves garlic, minced
2 tbsp olive oil
1/4 cup pine nuts, toasted
1/4 - 1/2 cup feta cheese
1. Cook penne according to package directions.
2. Meanwhile, place chopped sun-dried tomatoes in a heat-safe bowl. Pour boiling water over tomatoes and allow to soak while everything else is cooking.
3. Heat olive oil in a saucepan over medium heat. Saute cauliflower in oil until it is browned and tender (about the time it takes to cook the pasta). Add the garlic when the cauliflower is just about done.
4. Meanwhile, steam and chop spinach. (If you're more of a baby spinach fan, you could probably save some time and a pot by waiting and mixing it with the pasta and a little bit of the extra pasta water once it's cooked or you could make use of your sous-chef.)
5. Drain pasta. In a large bowl, mix together pasta, cauliflower, drained sun-dried tomatoes, and spinach. Crumble feta cheese over the mixture. Serve onto plates and garnish with toasted pine nuts.
I was sent home from the fabulous weekend with the leftover pine nuts, sun-dried tomatoes, red wine, and feta (among other things). While I had intended to go home and go grocery shopping after I got back to Montreal, laziness won out. The result was the creation of a new risotto using the ingredients I'd brought home along with some sad looking baby spinach that had been abandoned in my fridge.
Sun-dried Tomato and Spinach Red Wine Risotto
This makes about 2 servings ... more or less.
Ingredients
1 red onion, minced
3 tbsp butter, divided
2 cloves roasted garlic, minced
1 cup risotto rice
3 cups chicken stock
1/2 cup red wine
1/2 cup sun-dried tomatoes, chopped
1/2 tsp basil
1/2 tsp oregano
1/2 tsp thyme
2 cups baby spinach
1/4 cup feta
1/4 cup pine nuts, toasted
1. In a small saucepan, heat chicken broth over medium heat and simmer, not boiling.
2. Heat 2 tbsp butter in a saucepan over medium heat. Saute onion until translucent, but not browned. Add roasted garlic and herbs. Add rice and saute 1 minute.
3. Add red wine and sun-dried tomatoes.
4. Reduce heat. When the wine has evaporated, add a ladle-full of broth to the rice. Add salt and pepper to taste. Stir. When the broth is absorbed, add another ladle-full. Continue this process. It will take about 15 - 20 minutes. Taste rice occassionally and continue adding broth until it tastes cooked.
5. Add spinach and stir until wilted.
6. Remove from heat. Add 1 tbsp butter and the feta. Stir. Place lid on pan, allow to sit for 2 minutes, and then serve. Top with toasted pine nuts.
Monday, January 18, 2010
Barley Risotto with Beans and Greens
I admit it. I find cooking soothing. After a long day at work, I just wanted to come home and cook. It doesn't matter that I have delicious leftovers in the fridge that need to be eaten or that I'm having people over for dinner this week, so I'll definitely be cooking later in the week. The urge to cook is strong. But what to make? Guacamole that had been calling my name since the catered advisory committee lunch? The tomato sauce recipe I found last night on SK? Or risotto? I chose that delicious combination of grains, cheese, and wine ... how could you not (especially after being tempted by the sight of foie gras risotto with shiitake mushrooms the night before!)? I'd found a barley risotto recipe on SK a week or so ago and was tempted enough to buy pearl barley when I saw it at the Metro, secure in the knowledge that the barley would keep until I had time to try the recipe. Then temptation struck, my office mate mentioned they were planning to make a lemon and asparagus risotto. A lemon risotto recipe has been taunting me for months now and asparagus does sound like an inspired addition, but is not in season. The compromise? My original barley recipe adding in lemon at the end, substitute out the escarole in favour of the nutty goodness of arugula (yes, I know I have an arugula obsession), and use chick peas (originally I was planning on getting some use out of the dried pinto beans I have in the cupboards, but I think chick peas are better suited to this ... and they're cute!). Add in a little garlic to the original recipe (yes, I finally got past my mental block and remembered to buy fresh garlic!) and we have a winner (perhaps with a little less lemon next time *** I've been told it's a lot of lemon. I should note that the lemons I used were super tiny). Maybe it can even be considered vaguely healthy?
Barley Risotto with Beans and Greens (inspired by Smitten Kitchen) (which was adapted generously from Food and Wine)
Ingredients
5 cups low-sodium vegetable or chicken stock
2 tablespoons extra-virgin olive oil
1 medium onion, cut into 1/4-inch dice
2 cloves garlic, minced
1/4 teaspoon thyme
1/2 cup white wine
1 cup pearled barley
1 can chick peas
3 cups arugula
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
juice and zest of 2 baby lemons (or 1/2 a lemon if you have big lemons)
2 tablespoons unsalted butter, softened
Salt and freshly ground pepper
1. In a medium saucepan, bring the chicken stock to a simmer over moderately high heat. Reduce the heat to low and keep warm.
2. In a large, deep skillet, heat the olive oil. Add the onion, garlic, and thyme and cook over moderate heat, stirring occasionally, until the onion is softened, about 6 minutes.
3. Add the barley and cook, stirring, for 2 minutes.
4. Add the wine and cook, stirring until absorbed, about one minute.
5. Add 1 cup of the warm stock and cook, stirring, until nearly absorbed. Continue adding the stock 1/2 cup at a time in six additions — you’ll have a cup of stock left in the pot — stirring until it is nearly absorbed between additions. Most barley risottos are done when the barley is al dente and suspended in a thick, creamy sauce, about 35 minutes, however, I like to take this one a little “soupier” adding another half to one cup of stock. (This gives the beans something to drink up, and you a margin of error if your grains continue to absorb the stock once you think they are done.)
6. Stir it in until the risotto is on the loose side, then add the beans and let them cook for a minute.
7. Add the arugula and let it wilt and then cook for an additional minute. Add in lemon juice and zest.
8. Stir in the 1/2 cup of Parmigiano-Reggiano and the butter and season with salt and pepper. Serve at once, passing more cheese at the table.
Barley Risotto with Beans and Greens (inspired by Smitten Kitchen) (which was adapted generously from Food and Wine)
Ingredients
5 cups low-sodium vegetable or chicken stock
2 tablespoons extra-virgin olive oil
1 medium onion, cut into 1/4-inch dice
2 cloves garlic, minced
1/4 teaspoon thyme
1/2 cup white wine
1 cup pearled barley
1 can chick peas
3 cups arugula
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
juice and zest of 2 baby lemons (or 1/2 a lemon if you have big lemons)
2 tablespoons unsalted butter, softened
Salt and freshly ground pepper
1. In a medium saucepan, bring the chicken stock to a simmer over moderately high heat. Reduce the heat to low and keep warm.
2. In a large, deep skillet, heat the olive oil. Add the onion, garlic, and thyme and cook over moderate heat, stirring occasionally, until the onion is softened, about 6 minutes.
3. Add the barley and cook, stirring, for 2 minutes.
4. Add the wine and cook, stirring until absorbed, about one minute.
5. Add 1 cup of the warm stock and cook, stirring, until nearly absorbed. Continue adding the stock 1/2 cup at a time in six additions — you’ll have a cup of stock left in the pot — stirring until it is nearly absorbed between additions. Most barley risottos are done when the barley is al dente and suspended in a thick, creamy sauce, about 35 minutes, however, I like to take this one a little “soupier” adding another half to one cup of stock. (This gives the beans something to drink up, and you a margin of error if your grains continue to absorb the stock once you think they are done.)
6. Stir it in until the risotto is on the loose side, then add the beans and let them cook for a minute.
7. Add the arugula and let it wilt and then cook for an additional minute. Add in lemon juice and zest.
8. Stir in the 1/2 cup of Parmigiano-Reggiano and the butter and season with salt and pepper. Serve at once, passing more cheese at the table.
Tuesday, November 10, 2009
Tomato and Sausage Risotto
My apologizes for the delay, but I burnt myself out overbaking last weekend ... and then I had a refrigerator full of delicious leftovers from the baby shower. I decided to ease myself back into cooking that I should retry a risotto recipe I horribly mangled before when I couldn't find risotto rice at the Metro. For attempt #2, I had the proper rice and bliss was found. This time around, I skipped the William Walters sausage out of pure laziness, but I'm sure it'd be even better with my favourite chevreuil aux vin rouge.
I cut down the spinach and lazily just used baby spinach without chopping. It could've used more spinach, but I was saving some for cooking later in the week. I threw in some garlic powder and Italian seasoning out of boredom while waiting for it to cook ... not included below, but have fun throwing things in.
Tomato and Sausage Risotto from Smitten Kitchen (and Martha Stewart!)
Ingredients
1 can (28 ounces) diced tomatoes in juice
1 tablespoon olive oil
400g sweet or hot Italian sausage, casings removed
1 small onion, finely chopped
Coarse salt and ground pepper
1 cup Arborio rice
1/2 cup dry white wine
100g baby spinach
1/2 cup grated Parmesan cheese, plus more for serving (optional)
2 tablespoons butter
I cut down the spinach and lazily just used baby spinach without chopping. It could've used more spinach, but I was saving some for cooking later in the week. I threw in some garlic powder and Italian seasoning out of boredom while waiting for it to cook ... not included below, but have fun throwing things in.
Tomato and Sausage Risotto from Smitten Kitchen (and Martha Stewart!)
Ingredients
1 can (28 ounces) diced tomatoes in juice
1 tablespoon olive oil
400g sweet or hot Italian sausage, casings removed
1 small onion, finely chopped
Coarse salt and ground pepper
1 cup Arborio rice
1/2 cup dry white wine
100g baby spinach
1/2 cup grated Parmesan cheese, plus more for serving (optional)
2 tablespoons butter
- In a small saucepan, combine tomatoes (with their juice) and 3 cups water. Bring just to a simmer; keep warm over low heat.
- In a medium saucepan, heat oil over medium. Add sausage and onion; season with salt and pepper. Cook, breaking up sausage with a spoon, until sausage is opaque and onion has softened, 3 to 5 minutes.
- Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine; cook, stirring until absorbed, about 1 minute.
- Add about 2 cups hot tomato mixture to rice; simmer over medium-low heat, stirring occasionally, until absorbed, 4 to 5 minutes. Continue adding tomato mixture, 1 cup at a time, waiting for one cup to be absorbed before adding the next, stirring occasionally, until rice is creamy and just tender, about 25 minutes total (you may not have to use all the liquid).
- Remove pan from heat. Stir in spinach, Parmesan, and butter; season with salt and pepper. Serve immediately (risotto will thicken as it cools), and sprinkle with additional Parmesan, if desired.
Saturday, October 17, 2009
Basic Risotto Recipe
After nearly a year of wanting to try making risotto on my own after having some at JF's sister's place, I found the courage to try try it. Rice, wine, and cheese ... what could be more perfect? It's not as hard as I thought and less time intensive than I feared. I skipped the chopped onion and subbed onion powder, because of my odd dislike of the texture of onions and also skipped the celery because I didn't have any on hand. I used Trapiche Chardonnay which probably isn't quite the right wine (and I've heard vermouth is the real secret), but it was still delicious! In terms of scaling, the recipe below is heavily adapted, but it kinda works.
Basic Risotto Recipe from Jamie Oliver
1 cup risotto rice
1 wineglass dry white wine/vermouth
3 cups chicken broth
2 tbsp olive oil
1/2 onion, chopped
3 tbsp butter
1 clove garlic, minced
1 cup grated Parmesan
salt and pepper to taste
1. Heat the chicken broth.
2. In a separate pan, heat the olive oil and 2 tbsp butter. Saute the onion and garlic (try not to colour them).
3. Add the rice and stir.
4. When the rice looks somewhat translucent, add the wine. Stir occassionally.
5. Reduce heat. When the wine has evaporated, add a ladle-full of broth to the rice. Add salt and pepper to taste. Stir. When the broth is absorbed, add another ladle-full. Continue this process. It will take about 15 - 20 minutes. Taste rice occassionally and continue adding broth until it tastes cooked.
6. Remove from heat. Add 1 tbsp butter and the Parmesan. Stir. Place lid on pan, allow to sit for 2 minutes, and then serve.
You can also follow the same general steps to make a red wine risotto (or check out this recipe from The Wednesday Chef). It will turn out with an odd purple colour, but it still good. I followed her recommendation and stuck to 1 cup of red wine instead of 2.
Basic Risotto Recipe from Jamie Oliver
1 cup risotto rice
1 wineglass dry white wine/vermouth
3 cups chicken broth
2 tbsp olive oil
1/2 onion, chopped
3 tbsp butter
1 clove garlic, minced
1 cup grated Parmesan
salt and pepper to taste
1. Heat the chicken broth.
2. In a separate pan, heat the olive oil and 2 tbsp butter. Saute the onion and garlic (try not to colour them).
3. Add the rice and stir.
4. When the rice looks somewhat translucent, add the wine. Stir occassionally.
5. Reduce heat. When the wine has evaporated, add a ladle-full of broth to the rice. Add salt and pepper to taste. Stir. When the broth is absorbed, add another ladle-full. Continue this process. It will take about 15 - 20 minutes. Taste rice occassionally and continue adding broth until it tastes cooked.
6. Remove from heat. Add 1 tbsp butter and the Parmesan. Stir. Place lid on pan, allow to sit for 2 minutes, and then serve.
You can also follow the same general steps to make a red wine risotto (or check out this recipe from The Wednesday Chef). It will turn out with an odd purple colour, but it still good. I followed her recommendation and stuck to 1 cup of red wine instead of 2.
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