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Showing posts with label Risotto. Show all posts
Showing posts with label Risotto. Show all posts

Mushroom Risotto

Mushroom Risotto
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One of the ideas that I was contemplating for my Valentines day meal was a mushroom risotto and although I did not go with it, it has been stuck in my mind and I just had to make it. Risotto is an Italian rice dish that is cooked with ingredients and technique designed to produce an extremely creamy bowl of down right comfort food. Although the technique is not difficult, it does require some time as you add the liquids half a cup by half a cup while stirring constantly. This means that you are going to be at the stove actively doing something for about a half an hour, but the final result is so worth it. The very fact that this dish takes some effort makes it perfect for special occasions where you want to show that you care.

Risotto is primarily about the rice and to get that nice and creamy finish you want a higher starch rice. Medium and short grained rice generally have a higher starch content and some of the favoured rices include arborio and carnaroli. For this mushroom risotto I wanted to really enjoy the mushrooms so I started with some dried porcini mushrooms as dried mushrooms pack a ton of flavour. Next I sauteed some wild mushrooms including cremini, shiitake and oyster which I cut into large slices so that I would be able to enjoy their texture. Next up was a homemade chicken stock for even more flavour and the whole thing was finished off with some good quality parmigiano reggiano.

One thing that I did not mention yet is that the first liquid that you add to a risotto is an alcohol and it is commonly a wine. The wine can be white or red and it really just depends on the flavours in the risotto and your tastes. I figured that a nice bright and fruity chardonnay would go perfectly with the mushroom risotto to complement and cut through its creaminess. In my continuing effort to discover more about local wines I went with a chardonnay from here in Ontario that I found with the help of Wine Country Ontario. Once you have cracked open that bottle of wine for use in the risotto, the next half an hour while you are cooking and stirring the risotto is the perfect opportunity to enjoy a glass.

Mushroom Risotto

(makes 4 servings)
Printable Recipe

Ingredients:
1 ounce dried porcini mushrooms
1 cup chicken stock (boiling)
2 tablespoons butter
1 onion (diced)
8 ounces mushrooms (sliced, I used a mix of cremini, shiitake and oyster)
2 cloves garlic (chopped)
1 teaspoon thyme (chopped)
1 cup arborio rice
1/2 cup white wine
1 cup chicken stock (or vegetable, warm)
1 tablespoon butter
1/2 cup parmigiano reggiano (grated)
salt & pepper to taste
1/4 teaspoon truffle oil (optional)
1 handful parsley (optional)

Directions:
1. Cover the dried porcini mushrooms in the stock and let sit for 20-30 minutes.
2. Meanwhile, melt the butter in a pan over medium heat.
3. Add the onion and saute until tender, about 5-7 minutes.
4. Add the fresh mushrooms and saute until they turn tender and release their moisture, about 10-15 minutes.
5. Add the garlic and thyme and saute until fragrant, about a minute.
6. By this time the dried mushrooms should be nice and soft so remove them from the stock, squeezing to drain and reserve all of the liquid.
7. Chop the reconstituted mushrooms and add them to the sauce pan.
8. Add the rice and toast until it starts to turn translucent, about 1-3 minutes.
9. Add the white wine, deglaze the bottom of the pan and cook while stirring until the wine has disappeared.
10. Mix the stock that the mushrooms were soaked in with another cup of stock and add it to the sauce pan 1/2 cup at a time while stirring until it has disappeared.
11. Add the butter and parmigiano reggiano and stir until it has melted.
12. Season with salt and pepper and a touch of truffle oil.
13. Serve garnished with parsley.

Similar Recipes:
Risotto
Asparagus Risotto Topped with a Poached Egg
Winter Squash Risotto
Pear and Gorgonzola Risotto
Creamy Roasted Mushroom and Brie Soup

Use leftovers in:
Arancini di Riso (Rice Balls)

Goes well with:
Double Smoked Bacon Wrapped Fillet Mignon

Fresh Pea Risotto with Spicy Grilled Shrimp

Fresh Pea Risotto with Spicy Grilled Shrimp

More of summers bounty is starting to show up at the farmers market and this weekend I came across some fresh peas in their pods. Although it takes a bit of work to get the peas from their protective pods, I always enjoy fresh, sweet and crispy peas. I most often just add them to salads but their sweetness works so well in cheesy risotto that it is hard to resist making a least one batch every summer. Risotto also takes some effort to make but this one with is nice and creamy and with the sweet peas, a splash of lemon, and a hit of mint is just bursting with summery freshness is so worth it.

I wanted to turn this risotto into more of a light meal and one great way to do so is to simply add some shrimp. I could easily have just added the shrimp directly to the risotto along with the peas at the end but I was thinking that I could kick things up a notch by hitting the shrimp with the Creole spice blend that I use on shrimp in shrimp po' boys. I was also thinking that shrimp tossed in a simple mint pesto would also be really nice on this fresh pea risotto.

Fresh Pea Risotto with Spicy Grilled Shrimp

(makes 4 servings)
Printable Recipe

Ingredients:
1 tablespoon oil
1/2 tablespoon creole spice blend
1/2 pound shrimp (peeled and deveined)
1 tablespoon butter
1 onion (diced)
1 clove garlic (chopped)
1 cup arborio rice (or other medium or short grained rice)
1/2 cup white wine
2 cups chicken broth (or vegetable broth)
1 cup fresh peas
1/2 cup parmigiano reggiano (grated)
1 tablespoon butter
salt & pepper to taste
1 splash lemon juice
1 teaspoon lemon zest
1 tablespoon mint (chopped)

Directions:
1. Mix the oil and creole spice blend and marinate the shrimp in it.
2. Melt the butter in large sauce pan.
3. Add the onion and saute until tender, about 5 minutes.
4. Add the garlic and saute until fragrant, about 1 minute.
5. Add the rice and stir to coat with the butter.
6. Add the wine, deglaze the pan and stir while simmering until it is gone.
7. Add 1/2 cup of the stock at a time and stir while simmering until it is gone. Continue until the rice is cooked al dente.
8. Mix in the peas, parmigiano reggiano and butter and stir until the cheese and butter has melted.
9. Remove from heat and mix in the lemon and mint and serve.
10. Grill the shrimp until cooked, about 2-3 minutes per side.

Similar Recipes:
Shrimp and Andouille Grits
Asparagus Risotto with a Poached Egg
Baby Artichoke Heart Quinoa Risotto with Shrimp and Meyer Lemon Pesto
Creamy Pea and Artichoke Pesto Pasta Salad
Fresh Pea Salad
Blackened Shrimp on Kale and Mashed Sweet Potatoes with Andouille Cream

Asparagus Risotto with a Poached Egg

Asparagus Risotto with a Poached Egg

I am not sure what it is about spring, but every time it rolls around I find myself once again thinking about green risottos. Given the asparagus binge that I have been on the last few weeks and asparagus risotto was going to make an appearance sooner or later and this weekend it happened. I stuck with a pretty basic risotto recipe and added the asparagus in a few different ways. First off, I replace some of the chicken stock with the water that I cooked the asparagus in to make sure that I did not loose any of those nutrients. Asparagus has a wonderful juicy texture that I did not want to miss out on so I had to include some bite sized pieces and finally, I wanted to add a bit of green to the risotto itself so I pureed half of the asparagus in a food processor before mixing it in. Risotto works equally well as a side dish or as a main if you add a bit of protein and with all of the asparagus and egg combinations that I have been doing lately the first thing that came to mind was topping the asparagus risotto off with poached egg.

The juicy asparagus worked really well in the creamy and cheesy risotto with the flavour of the asparagus pairing nicely with the flavour of the parmigiano reggiano. Of course the egg yolk running all over everything only made it better! Another great way to enjoy some fresh asparagus in a light spring meal!

Asparagus Risotto with a Poached Egg

(makes 4 servings)
Printable Recipe

Ingredients:
1 pound asparagus (trimmed, cleaned, cut into 1 inch pieces)
1 tablespoon butter
1 onion (diced)
1 clove garlic (chopped)
1 cup arborio rice (or other medium or short grained rice)
1/2 cup white wine
2 cups chicken broth (or vegetable broth, or the water that you cooked the asparagus in, warm)
1/2 cup parmigiano reggiano (grated)
1 tablespoon butter
salt & pepper to taste
1 splash lemon juice
4 eggs

Directions:
1. Cook the asparagus in boiling water until it turns dark green, about 1-2 minutes, remove it from the heat, give it a cold water bath o stop the cooking process and set it aside. (I pureed half of the asparagus to give the risotto a nice green colour.)
2. Melt the butter in large sauce pan.
3. Add the onion and saute until tender, about 5 minutes.
4. Add the garlic and saute until fragrant, about 1 minute.
5. Add the rice and stir to coat with the butter.
6. Add the wine, deglaze the pan and stir while simmering until it is gone.
7. Add 1/2 cup of the stock at a time and stir while simmering until it is gone. Continue until the rice is cooked al dente.
8. Mix in the parmigiano reggiano and butter and stir until melted.
9. Remove from heat and mix in the lemon and the asparagus.
10. Bring a large pot of water to a boil and reduce the heat to medium.
11. Swirl the water in the pot.
12. Crack an egg into a bowl and pour the egg from the bowl into the water. Repeat for the remaining eggs.
13. Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and fish them out.
14. Split the risotto among 4 plates and top with the poached eggs.

Similar Recipes:
Pistachio and Gorgonzola Risotto with Asparagus
Pea Barley Risotto
Asparagus with a Poached Egg in Hollandaise Sauce
Asparagus with a Poached Egg in a Dill and Caper Avgolemono Sauce
Fresh Pea Risotto with Spicy Grilled Shrimp
Mushroom Risotto
Smoked Salmon Asparagus Quinoa Cake Eggs Benedict

Pistachio and Gorgonzola Risotto

Pistachio and Gorgonzola Risotto with Asparagus

One day, not too long ago, I was minding my own business as I surfed the web looking at food when I was stopped dead in my tracks. What did that just say? Pistachio and gorgonzola risotto? I have done gorgonzola risottos before so I know how good they can be, but I never would have thought to add pistachios and they just happen to be my favorite nut at the moment. This pistachio and gorgonzola risotto is pretty much a standard risotto where the more regular cheese, the parmigiano reggiano is replaced with gorgonzola dolce, a soft blue cheese, and of course some pistachios are added. Other than taking a bit of time to make, as all risottos do, this one was pretty easy and it turned out great! The risotto was so nice and creamy with the blue cheese adding a pleasant mellow tanginess and the flavour complimented the pistachios fantastically. The pistachios also added a nice contrast in texture and toasting the pistachios ahead of time aided their crunchiness. You could serve this amazing risotto as a side dish or as I did this time, as a light meal. With asparagus in season I could not help but serve some, simply steamed, with the risottos and it was the perfect combination with the juicy asparagus refreshing your palate after each bite of the rich and creamy risotto.

Pistachio and Gorgonzola Risotto

(makes 4 servings)
Printable Recipe

Ingredients:
1 tablespoon butter
1 sweet onion (chopped)
1 clove garlic (chopped)
1 cup arborio rice (or other medium or short grained rice)
1/2 cup wine
2 cups chicken stock (or vegetable broth, warm)
1/2 cup gorgonzola dolce (crumbled)
1 tablespoon butter
salt & pepper to taste
1/4 cup pistachios (toasted and chopped)

Directions:
1. Heat butter in large sauce pan.
2. Add the onion and saute until tender, about 5 minutes.
3. Add the garlic and saute until fragrant, about 1 minute.
4. Add the rice and stir to coat with the butter.
5. Add the wine, deglaze the pan and stir while simmering until it is gone.
6. Add 1/2 cup of the stock at a time and stir while simmering until it is gone. Continue until the rice is al dente.
7. Add the gorgonzola and butter and stir until melted.
8. Add the pistachios and serve.

Similar Recipes:
Pear and Gorgonzola Risotto
Brussels Sprouts and Bacon Covered in Melted Gorgonzola
Asparagus in Gorgonzola Sauce
Caramelized Onion and Gorgonzola Soup

Osso Buco

Osso Buco


Osso buco is a dish that has been popping up on my radar for a while now and it always looks so good. Even just the description of it sounds great; "Veal shanks braised in a white wine and tomato sauce." Braising is one of my favorite ways of cooking meat as it always turns out perfectly falling apart tender and full of flavour. The ossobuco veal shank is cut such that the marrow of the bone is exposed and it starts to melt into the pot as the veal braises infusing the dish with even more flavour. Osso bucco is commonly served with a gremolata topping that consists of chopped up garlic, parsley and lemon zest. The gremolata topping sounded so good that I could not pass on it. Risotto alla milanese or risotto flavoured with saffron is also commonly served with osso buco and I thought that it would be a perfect bed to soak up all of the excess sauce.

The osso buco takes a bit of time to make for the braising but otherwise it is pretty simple. While the meat is braising you have plenty of time to make the risotto and the gremolata at a relaxed pace. The osso buco with risotto alla milanese and gremolata was great! The meat was so tender and the sauce was absolutely packed with flavour. The tasty sauce went really well with the creamy risotto which quickly soaked up its flavours. The gremolata added a really nice touch of freshness to the meal. (I wonder what other dishes I can use a gremolata with?) I made enough for leftovers and now I will get to enjoy this tasty meal all week.

Osso Buco

(makes 4 servings)
Printable Recipe

Ingredients:
4 veal shank
salt and pepper to taste
1 cup flour
4 ounces pancetta (chopped)
1 onion (chopped)
1 carrot (chopped)
1 stalk celery (chopped)
2 cloves garlic (chopped)
1 lemon (zest only)
2 cups white wine
2 cups beef stock
1 (28 ounce) can crushed tomatoes
2 bay leaves
1 sprig thyme
1 sprig rosemary

Directions:
1. Season the veal with salt and pepper and dredge in the flour shaking off any excess.
2. Cook the pancetta in a large oven proof pan and set aside reserving the grease in the pan.
3. Brown the veal on all sides on med/high heat one at a time and set aside.
4. Add some more oil to the pan if needed and saute the onions, carrots, celery, garlic and lemon zest on medium heat until tender, about 7-9 minutes.
5. Add the wine, stock and tomatoes and deglaze the pan and bring to a simmer.
6. Add the pancetta, veal, bay leaves, thyme and rosemary and bring to a simmer.
7. Cover and transfer to a preheated 350F oven and cook until the veal is fall off the bone tender, about 1 to 2.5 hours, turning the veal over in the middle. (Check the liquid every once in a while and top it off with some more beef broth if it falls to half way up the veal.)

Gremolata



Ingredients:
1/2 cup parsley (chopped)
1 lemon (zest only)
2 cloves garlic (chopped)
1 handful toasted pine nuts

Directions:
1. Mix everything.

Similar Recipes:
Ossobuco Tagine
Braised Short Rib Ragu
Chicken Giouvetsi
Chicken Cacciatore (Hunter Style Chicken)
Fish a la Spetsiota

Risotto

Risotto

Risotto is one of my favorite foods. It is generally made with a medium grain rice and it is stirred constantly while cooking to coax out the starch to give it a nice and creamy texture. Risotto is pretty versatile in that you can add pretty much any flavours that you want. It can be anything from a side dish to a light meal or even a full meal. I have made risotto many times and enjoyed it each time. This time I made a pretty basic risotto to be a side dish or a bed for the chicken cacciatore. Making it with the chicken cacciatore worked out well as I could pay attention to the risotto while the chicken was braising. One of the keys to a nice risotto is to use a good quality stock and I like to use home made chicken stock when making a basic risotto. This risotto turned out really well! It was one of the creamiest risottos that I have made. It was nice and cheesy and full of flavour and went really well with the chicken cacciatore.

Ingredients:
1 tablespoon butter
1 onion (chopped)
1 clove garlic (chopped)
1 cup arborio rice (or other medium or short grained rice)
1/2 cup wine
2 cups chicken stock (warm or vegetable broth)
1/2 cup parmigiano reggiano (grated)
1 tablespoon butter
salt & pepper to taste

Directions:
1. Heat butter in large sauce pan.
2. Add the onions and saute until tender, about 5 minutes.
3. Add the garlic and saute until fragrant, about 1 minute.
4. Add the rice and stir to coat with the butter.
5. Add the wine, deglaze the pan and stir while simmering until it is gone.
6. Add 1/2 cup of the stock at a time and stir while simmering until it is gone. Continue until the rice is al dente.
7. Add the parmigiano reggiano and butter and stir to combine.

Other Risotto Recipes:
Baby Artichoke Heart Quinoa Risotto with Shrimp and Meyer Lemon Pesto
Turkey and Squash "Thanksgiving" Risotto
Pumpkin Risotto with Sage
Pear and Gorgonzola Risotto
Pea Barley Risotto
Mushroom Risotto

Turkey and Squash "Thanksgiving" Risotto

Thanksgiving Risotto

One of my favorite parts about holiday dinners is the leftovers. In addition to the turkey sandwiches, there are so many different things that you can do with the leftovers. I am always on the lookout for tasty ways to enjoy holiday dinner leftovers and when I came across this recipe for Thanksgiving risotto on Mike's Table I bookmarked for the holidays. The original recipe called for fresh turkey so I modified it a bit to use leftover turkey. This Thanksgiving risotto is like an entire Thanksgiving dinner all rolled into one dish. You have the turkey and the cranberries from the dinner and the spices remind you of dessert. The risotto turned out great! I really enjoy the way that the sweet butternut squash works in the creamy and cheesy risotto. All of the flavours worked well together and it really was like eating a turkey dinner. The spices added just a hint flavour without overpowering the delicate flavours of the risotto. I garnished the risotto with some toasted pecans and crispy sage leaves fried in butter. I will be making this again!

Ingredients:
2+ cups chicken stock
2 sage leaves (chopped)
2 tablespoons butter
1 onion (chopped)
1 cup butternut squash (cut into bite sized pieces)
1 cup arborio rice
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/8 teaspoon paprika
1/8 teaspoon cumin
1/2 cup dry white wine
1/4 cup dried cranberries
1/2 pound turkey (cooked, cut into bite sized pieces)
1/2 cup parmigiano reggiano (grated)
1 tablespoon butter

Directions:
1. Heat the chicken stock and sage leaves in a saucepan and keep it warm.
2. Melt the butter in a large sauce pan.
3. Add the onions and squash and simmer for 5 minutes to start softening them.
4. Add the rice and the spices and coat with the butter.
5. Add the wine and stir until it has evaporated.
6. Add 1/4 cup of stock at a time and stirring until it has evaporated. The rice is done when it is cooked to al dente.
7. Add the cranberries and after 1 cup of stock has been added.
8. Add turkey, parmigiano reggiano and butter and stir until the turkey is heated.

Similar Recipes:
Kabocha (Squash) Risotto
Risotto
Roasted Butternut Squash Farro Salad

Other things to do with leftover turkey:
Turkey White Chili
Turkey Stock
Turkey Congee (Rice Porridge)
Turkey Ramen
Turkey Salad Sandwich

Arancini di Riso (Rice Balls)

Arancini di Riso (Rice Balls) in Marinara Sauce

I had been wanting to try making arancini di riso for a while now. Arancini di riso are fried balls of rice. The balls of rice commonly contain things like ragu, mozzarella, peas, etc. You can make the rice from scratch for the arancini but it is a great way to breath some fresh life into your leftover risotto. Normally risotto disappears before I think about making arancini but this time I made sure to leave enough of the pea barley risotto to make the "rice" balls. I decided to keep it simple and just add a cube of mozzarella cheese since my risotto already had peas in it. I had some leftover marinara sauce in the freezer and I though that it would be a good idea to serve the rice balls on some of it. The rice balls are fairly easy to make. It is pretty much the same as any other breaded fried food; You dip the rice balls into the egg, then the bread crumbs, and then you fry them. I used the risotto directly from the fridge so it was cold, easy to work with and it held together. The arancini on marinara sauce were really tasty! They were nice and crispy on the outside and warm and gooey on the inside. Both the mozzarella and the parmigiano reggiano in the risotto had melted.

Ingredients:
* leftover risotto
* mozzarella cheese cut into cubes
1 egg (lightly beaten)
1/4 cup parmigiano reggiano (grated)
1 cup bread crumbs
vegetable oil for frying
* leftover marinara sauce

Directions:
1. Form the rice into balls and press the cheese into the middle.
2. Roll the rice balls in the egg to coat.
3. Roll the rice balls into a mixture of the the parmigiano reggiano and the bread crumbs to coat.
4. Heat the oil in a pan.
5. Fry the rice balls in the oil until golden brown on all sides.

Arancini di Riso (Rice Balls) in Marinara Sauce

Similar Recipes:
Spaghetti all Marinara
Chicken Cacciatore (Hunter Style Chicken)
Parmesan Crusted Baked Zucchini Sticks with Marinara Sauce
Fried Eggplant and Mozzarella with a Roasted Marinara Dipping Sauce

Make with leftovers from:
Pea Barley Risotto
Mushroom Risotto

Pea Barley Risotto

Pea Barley Risotto

It had been a while since I last made risotto and I had been wanting to try making one of the classic risottos, a simple pea risotto. Now that the fresh peas are out it was the perfect time. I could not resist playing with the risotto a bit and I decided to try making it with barley. Normally risotto is made with a medium grain rice like arborio rice but it also works with barley. Risotto takes a bit of time and effort but it is well worth it. A lot of creaminess of the risotto come from constant stirring over a period of time. Given that most risotto recipes call for some wine you can at least enjoy a glass while doing all of that stirring. The barley risotto turned out pretty good. It was nice and creamy and the barley was al dente and had a nice chewiness to it. The sweet fresh peas went really well in the cheesy risotto.

Ingredients:
1 tablespoon butter
1 onion (chopped)
1 clove garlic (chopped)
1 cup pearled barley
1/2 cup wine
2 cups stock (vegetable or chicken or...)
1/2 cup peas
1/2 cup parmigiano-reggiano
1 tablespoon butter
salt and pepper to taste

Directions:
1. Melt the butter in large sauce pan.
2. Add onions and saute until softened, about 2-3 minutes.
3. Add the garlic and saute until fragrant, about 1 minute.
4. Add barley toss to coat with the butter.
5. Add wine and stir until evaporated.
6. Add 1/2 cup of stock at a time and stir until evaporated, adding the peas with the last 1/2 cup of stock.
7. Add parmigiano reggiano, butter salt and pepper and stir.

Similar Recipes:
Risotto
Baby Artichoke Heart Quinoa Risotto with Shrimp and Meyer Lemon Pesto
Lamb and Mint Meatballs with Farro Risotto and Cilantro Pesto

Italian Sausage and Fennel Risotto

Italian Sausage and Fennel Risotto


I came across this recipe for "Sausage, Pepper and Fennel Risotto" which sounded tasty. I have made a few risottos so far and I have really been enjoying them. I really liked the idea of making a risotto with Italian sausage. I have also been wanting to try using fennel for a while now. From what I understand, fennel is commonly used to flavour sausages and I thought they would go well together. When I made this risotto I wanted to try making it wetter, more stew like in consistency. It turned out pretty good. It was really tasty. The fennel had a really nice licorice like aroma when it was fresh but after it was cooked I could not really taste it all that much.

Ingredients:
2 Italian sausage (casings removed, crumbled)
1 tablespoon butter
1 bulb fennel (chopped)
1 onion (chopped)
1 clove garlic
1 cup arborio rice
1/2 cup white wine
3 cups chicken stock
1 bell pepper (chopped)
1/2 cup parmigiano reggiano (grated)
1/4 parsley (chopped)

Directions:
1. Saute the sausage in a pan until cooked.
2. Add the butter and melt.
3. Add the fennel and onion and saute until tender, about 3-5 minutes.
4. Add the garlic and saute until fragrant, about 30-60 seconds.
5. Add the rice and saute until the rice becomes translucent, about 2 minutes.
6. Add the wine and deglaze the bottom of the pan.
7. Add 1/2 cup of the chicken stock to the rice and stir until the rice absorbs it. Continue to do this until the rice is cooked al dente, about 20-30 minutes.
8. Add the bell pepper.
9. Remove from the heat and stir in the parmigianno regiano and parsley.

Kabocha Risotto

Kabocha Risotto with Sage, Seeds and Pancetta


As I was looking at my "to try" list I noticed that there were a few recipes with kabocha in them. Kabocha is a winter squash otherwise known as the Japanese pumpkin. It is sweet and it has the texture of a pumpkin. I though that I would do a kabocha theme for this weeks menu. At the top of the list was this recipe for a kabocha risotto topped with pancetta, sage and toasted pumpkin seeds. I wanted the risotto to both have the flavour of oven roasted kabocha puree and the texture of solid pieces of kabocha. I used half of the kabocha to make pumpkin puree and the other half I cut into bit sized pieces. This risotto was pretty good. The sweetness of the kabocha went surprisingly well in a risotto with parmigiano reggiano. For lunch today I had some of the leftover kabocha risotto with some leftover salami, which I fired, on top. Regular pumpkin or butternut squash would also work well here.

Ingredients:
1 kabocha squash (Japanese pumpkin)
3 cups chicken stock
1 tablespoon butter
1 onion (chopped)
1 cup arborio rice
1/2 cup white wine
1/2 cup parmigiano reggiano (grated)
1 ounce pancetta
1 handful sage leaves
1 handful toasted pumpkin seeds

Directions:
1. Cut the kabocha in half and use one half to make pumpkin puree.
2. Remove the skin from the other half of the kabocha and cut into bite sized pieces.
3. Heat the chicken stock in a pan and keep warm while making the risotto.
4. Melt the butter in a large sauce pan.
5. Add the onions and saute until tender.
6. Add the rice and saute until the rice becomes translucent, about 2 minutes.
7. Add the wine and deglaze the bottom of the pan.
8. Add the kabocha puree and kabocha pieces.
9. Add 1/2 cup of the chicken stock to the rice and stir until the rice absorbs it. Continue to do this until the rice is cooked al dente, about 20-30 minutes. The kabocha pieces should be tender by now.
10. Remove from the heat and stir in the parmigiano reggiano.
11. Fry the pancetta in a pan.
12. Add the sage ad fry until crispy.
13. Remove from the heat and add the toasted pumpkin seeds.
14. Serve the risotto topped with the pancetta, sage and pumpkin seeds.

Kabocha Risotto with Fried Salami


Similar Recipes:
Risotto
Turkey and Squash Thanksgiving Risotto
Roasted Butternut Squash Lasagna
Mushroom Risotto
Roasted Pumpkin, Pancetta and Sage Soup

Take a look at Weekend Herb Blogging at Nami Nami.

Pear and Gorgonzola Risotto

Pear and Gorgonzola Risotto


I had been craving gorgonzola cheese for a while. I came across this recipe for a pear and gorgonzola risotto while looking for something to satisfy my craving. This recipe was good for a number of reasons; it had gorgonzola in it, I had a lot of fresh local pears that needed to be used, and because I really like risotto! The last time that I had used pears in a savoury dish the pear flavour was a bit subtle so I made sure to caramelize the pears in butter and sugar to strengthen their flavour. I really enjoyed this risotto. The sweetness of the pear went well with the tangy gorgonzola cheese. I really liked the gorgonzola in the risotto and I will be looking to make more risottos with gorgonzola cheese.

Ingredients:
1 tablespoon butter
2 pears (cut into bite sized pieces)
1 tablespoon sugar
3 cups chicken stock
1 tablespoon butter
1 onion (chopped)
1 cup arborio rice
1/2 cup white wine
1/4 pound gorgonzola

Directions:
1. Melt the butter in a large sauce pan.
2. Add the pears and sugar and caramelize. Set pears aside.
3. Heat the chicken stock in a pan and keep warm while making the risotto.
4. Melt the butter in the pan from 1.
5. Add the onions and saute until tender.
6. Add the rice and saute until the rice becomes translucent, about 2 minutes.
7. Add the wine and deglaze the bottom of the pot.
8. Add 1/2 cup of the chicken stock to the rice and stir until the rice absorbs it. Continue to do this until the rice is cooked al dente, about 20-30 minutes.
9. Add the pear and gorgonzola and stir until the gorgonzola melts.

Similar Recipes:
Pistachio and Gorgonzola Risotto
Risotto
Pear Salad with and Bacon, Gorgonzola and Candied Walnuts
Caramelized Pear and Gorgonzola Omelette with Bacon and Pecans
Caramelized Pear and Gorgonzola Quiche
Pear and Gorgonzola Tart
Gorgonzola Cheesecake with Vanilla Pear Compote
Mushroom Risotto
Pear Kimchi and Blue Cheese Salad

Take a look at The Risotto Relay at The Baker & The Curry Maker.

Chanterelle and Corn Risotto with Scallops

Chanterelle and Corn Risotto with Scallops

When I was at the farmers market last weekend I saw some fresh local chanterelle mushrooms. I had never seen them before and I wanted to try them. I search for a recipe with chanterelle mushrooms in it and found this one for "Chanterelle and Corn Risotto" with "Sauted Chanterelle, Corn and Sage" and "Sauteed Scallops". It sounded pretty good. I would also get to try cooking scallops for the first time. This weekend I picked up some of the chanterelle mushrooms, scallops and fresh local corn. Both the chanterelle mushrooms and the scallops were kind of pricey making this an expensive meal.

This meal took a while to cook. The risotto requires about a half an hour to cook and then you need to sauteed two more dishes. It was well worth the effort. This was the best risotto that I have ever made. The corn added a really nice sweetness and crispness to the risotto. The chanterelle mushrooms were pretty good especially the ones that were fried in butter until they were just a little bit crispy. The scallops were not bad. I think that I will have to cook with them a bit more before making a decision about them.


Chanterelle and Corn Risotto

Ingredients:
3 cups chicken stock
1 handful chanterelle mushrooms (chopped)
1/2 teaspoon thyme
1 tablespoon olive oil
1 onion (chopped)
1/2 teaspoon thyme
1 ear of corn (cut the kernels from the cob)
1 handful chanterelle mushrooms (chopped)
1 cup aborio rice
1/2 cup white wine
1/2 cup parmigiano reggiano (grated)

Directions:
1. Bring the chicken stock, mushrooms and thyme to a gentle simmer in a small sauce pan.
2. Heat the oil in a large sauce pan.
3. Add the onions and thyme and saute until the onions are soft.
4. Add the corn and mushrooms and saute for about 4 minutes.
5. Add the rice and saute until the rice becomes translucent, about 2 minutes.
6. Add the wine and deglaze the bottom of the pot.
7. Add 1/2 cup of the chicken stock with mushrooms and stir until the rice absorbs it all. Continue to do this until the rice is cooked al dente, about 30 minutes.
8. Remove from heat and stir in the parmigiano reggiano.

Sauted Chanterelle, Corn and Sage

Ingredients:
1 tablespoon olive oil
1 tablespoon butter
1/2 teaspoon thyme
1 handful chanterelle mushrooms (chopped)
salt and pepper to taste
1 tablespoon butter
1 tablespoon sage (sliced thinly)
1 ear of corn (cut the kernels from the cob)
1 shallot (chopped)
1/2 teaspoon thyme

Directions:
1. Heat the olive oil and butter in a large pan.
2. Add the thyme, chanterelle mushrooms, salt and pepper and saute the mushrooms until the are tender and a little crispy.
3. Put the mushrooms in a bowl.
4. Heat the butter in the pan.
5. Add the sage and let the sage sizzle a bit.
6. Add the corn, shallot, and thyme and saute until the corn is tender, about 2 minutes.
7. Add the corn to the mushrooms in the bowl.

Sauted Scallops

Ingredients:
1 tablespoon oil
scallops
salt and pepper to taste

Directions:
1. Heat the oil in a pan.
2. Season the scallops with salt and pepper.
3. Add the scallops to the pan ands saute until they are golden brown on both sides, about 1-2 minutes per side.

Assemble:
1. Place some risotto on a place.
2. Top with some of the sauteed chanterelle, corn and sage.
3. Top with some scallops.