Inspire me with your risotto

[kwormann]

Ok, dont throw tomaotes, but I am a risotto virign. Now the posts are inspiring me to try one on Friday, but which one? I have reas the posts about the good ones, but I dont have any of the recipes. Id like to take a gander at the Leek one, the roasted red pepper one and the smoked gouda mushroom one, if anyone has them in Mastercook. Also, a favorite recommendation and suggestion for a side would be great http://www.cookinglight.com/bbs/smile.gif

TIA

Kim

[mightyh]

Hi Kim - I've been making a lot of risotto lately and I can give my recommendations http://www.cookinglight.com/bbs/smile.gif

Last Friday I made the Corn, roasted red pepper, and Monterey Jack cheese risotto with short grain brown rice and thought it was so delicious!! I know you're a fan of Mexican foods, so you might especially like this one. It's very easy, too--besides the fact that the brown rice takes a while to cook. Oh--just remembered--on your recommendation I served the Chateau Ste Michelle Riesling with this and fell in love with the wine http://www.cookinglight.com/bbs/smile.gif

I also LOVE the vidalia onion and feta risotto--but I am a freak for anything feta. It is really good, though--what I think of as a traditional risotto.

I made the Leek and Marscarpone risotto this week and have to say that it was fine, but I did not care for it as much as the other two. The only thing I changed about the recipe was that I added some mushrooms. Good, but, in my opinion, not great.

My next risotto to try is going to be the crab risotto when I feel like I want to splurge and get some crab.

I've been able to get these recipes from a search of this BB, but let me know if you have trouble and I can post them. The Roasted red pepper and corn one was in a recent magazine--maybe March or April--the one with the article about keeping your pantry stocked.

Good luck and let us know how it turns out!

[jazzcat]

Kim, I'm a "virgin" to risotto also but I did copy this into my Mastercook with hopes to make it. The Smoked Gouda with Mushrooms sounds great too but I don't have that one.
* Exported from MasterCook *

Leek-and-Mascarpone Cheese Risotto

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 cups water
6 cups chopped leek (about 6 large) -- divided
2 cups chopped fresh flat-leaf parsley -- divided
1 cup chopped fresh basil -- divided
1/2 teaspoon salt
6 thyme sprigs
2 carrots -- cut into
1-inch-thick pieces
2 garlic cloves -- crushed
1 large onion -- cut into 1-inch
pieces
1 celery stalk -- cut into 1-inch
pieces
1/4 teaspoon saffron threads
2 tablespoons butter
2 cups uncooked Arborio rice or other
short-grain rice
1/2 cup dry white wine
1/3 cup mascarpone cheese -- (3 ounces)
1 teaspoon grated lemon rind
1 teaspoon salt
1/2 teaspoon black pepper
1/3 cup grated fresh Parmesan cheese -- (1-1/2 ounces)

INSTRUCTIONS:
Leeks, golden saffron, a touch of lemon, and a few of the first basil leaves
of spring make this a cheerful risotto. Mascarpone (mas-kar-POHN) is a buttery
Italian triple-cream cheese found in many supermarkets and gourmet food shops.
Regular cream cheese makes an acceptable, though not as rich, substitute.

1. Combine water, 2 cups chopped leek, 1 cup parsley, 1/2 cup basil, 1/2
teaspoon salt, and next 5 ingredients (salt through celery) in a large Dutch
oven. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, 35
minutes. Strain broth through a sieve into a large bowl; discard solids.
Reserve 5-1/2 cups broth; reserve remaining broth for another use.

2. Bring 5-1/2 cups broth and saffron to a simmer in a small saucepan (do not
boil). Keep warm over low heat. Melt butter in a large saucepan over
medium-high heat. Add 4 cups chopped leek; saute 5 minutes. Add rice; cook 2
minutes. Add wine; cook 1 minute or until the liquid is nearly absorbed. Stir
in 2 cups broth; cook 5 minutes or until the liquid is nearly absorbed,
stirring constantly. Add remaining broth, 1/2 cup at a time, stirring
constantly until each portion of broth is absorbed before adding the next
(about 15 minutes total). Add 1 cup parsley, 1/2 cup basil, mascarpone, lemon
rind, salt, and pepper; cook 1 minute or until mascarpone melts. Sprinkle with
Parmesan. Yield: 8 servings (serving size: 1 cup).

NUTRITIONAL INFORMATION:
CALORIES 323 (27% from fat); FAT 9.8g (sat 5.4g, mono 3.1g, poly 0.8g);
PROTEIN 7g; CARB 48.7g; FIBER 1.8g; CHOL 21mg; IRON 4.1mg; SODIUM 589mg; CALC
135mg


Yield:
"8 cups"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 89 Calories; 6g Fat (68.1% calories from fat); 2g Protein; 4g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 513mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat.

NOTES : CL April 2000
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[ama47369]

Here are a couple...

CookWare(tm) from Cooking Light(r)

Monterey Jack, Corn, and Roasted Red Pepper Risotto

SOURCE: Cooking Light YEAR: April PAGE: 126

INGREDIENTS FOR 4 SERVINGS:
1-3/4 cups water
2 (14-1/2-ounce) cans vegetable broth
2 teaspoons olive oil
1 cup uncooked Arborio or other short-grain rice
1 teaspoon ground cumin
1 teaspoon ground coriander (optional)
4 garlic cloves, minced
1 cup thinly sliced green onions
3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeno peppers
1/4 to 1/2 teaspoon hot sauce
2 cups frozen whole-kernel corn
3/4 cup chopped bottled roasted red bell peppers

INSTRUCTIONS:
We never seem to run out of ways to make risotto. Here, the creamy rice dish
takes on a Southwestern flavor with corn, Monterey Jack cheese, and cumin. You
probably have coriander in your spice rack. It's optional; if you leave it
out, the dish will still have plenty of flavor.

1. Combine water and broth in a medium saucepan; bring to a simmer (do not
boil). Keep broth mixture warm over low heat.

2. Heat oil in a large saucepan over medium-high heat. Add rice, cumin,
coriander (if desired), and garlic; saute 1 minute. Stir in 1/2 cup broth
mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring
constantly. Add remaining broth mixture, 1/2 cup at a time, stirring
constantly until each portion of liquid is absorbed before adding the next
(about 20 minutes total). Stir in the onions, cheese, hot sauce, corn, and
bell peppers; cook 3 minutes or until thoroughly heated. Yield: 4 servings
(serving size: 1 cup).

NUTRITIONAL INFORMATION:
CALORIES 383 (24% from fat); FAT 10.4g (sat 4.6g, mono 3.9g, poly 0.9g);
PROTEIN 12g; CARB 63.3g; FIBER 3.8g; CHOL 17mg; IRON 3.6mg; SODIUM 583mg; CALC
198mg

I got this one from epicurious, but I haven't had it, yet. Let me know if you try it.

WILD MUSHROOM RISOTTO


Popular in the Italian kitchen for eons, risotto and wild mushrooms were embraced in the nineties by American home cooks and restaurant chefs alike. Offer this delicious version as a starter or a main course.
5 cups canned low-salt chicken broth
1/2 ounce dried porcini mushrooms,* rinsed

2 tablespoons (1/4 stick) butter
1 tablespoon extra-virgin olive oil
2 1/2 cups finely chopped onions
12 ounces crimini mushrooms, finely chopped
2 large garlic cloves, minced
1 tablespoon minced fresh thyme
1 tablespoon minced fresh marjoram
1 1/2 cups arborio rice or medium-grain white rice
1/2 cup dry white wine
1/2 cup grated Parmesan cheese
Additional grated Parmesan cheese

Bring broth to simmer in heavy medium saucepan. Add porcini and simmer until just tender, about 2 minutes. Using slotted spoon, transfer mushrooms to plate. Cool mushrooms and chop finely. Cover broth and keep warm over very low heat.

Melt butter with oil in heavy large saucepan over medium heat. Add onions; sauté until tender, about 10 minutes. Add crimini mushrooms; sauté until tender, about 8 minutes. Add porcini, garlic and both herbs; sauté 4 minutes. Add rice; stir 2 minutes. Add wine; cook until liquid is absorbed, stirring often, about 3 minutes. Add 1 cup hot broth; simmer until liquid is absorbed, stirring often, about 8 minutes. Continue to cook until rice is just tender and mixture is creamy, adding more broth by cupfuls and stirring often, about 30 minutes. Mix in 1/2 cup cheese. Season with salt and pepper. Serve, passing additional cheese separately.

*Porcini are available at Italian markets and many supermarkets.

Makes 6 first-course or 4 main-course servings.


Bon Appétit
September 1999

http://www.cookinglight.com/bbs/smile.gif Amanda




[This message has been edited by ama47369 (edited 05-17-2001).]

[kima]

Here is a great recipe I posted awhile ago; http://www.cookinglight.com/bbs/Forum1/HTML/006836.html

[kwormann]

Thanks for the quick replies http://www.cookinglight.com/bbs/smile.gif I think all sound good!

I agree, anything with feta is fab and mightyh, Im glad you like the reisling!

Id still like one more, the gouda mushroom one, if anyone has the recipe!

Thanks to all

Kim

[aggie94]

You may have read my other posts reviewing the different risottos I've made recently (I was a risotto virgin until just a few weeks ago). So forgive me if I repeat myself.

I really liked both the crab and the leek/mascarpone risottos. And if I can go out on a limb here, I have to say that I much prefer them as leftovers. IMO, they get better a day or two after I've made them. For example, I wasn't terribly thrilled with the leek risotto the night I made it. When I had it for lunch the next day, I thought it was fabulous. Both of those were really good, IMO.

The smoked gouda risotto was also good, but I just didn't find that it had the pizazz of the other two. It was still tasty, and I did gobble up all the leftovers, but I think the other two just had better flavor overall.

Those are the only ones that I've tried, but the other ones that have been mentioned look yummy as well, and I'm sure I'll post more reviews as I make those. And I'm always anxious to hear what other people think, good or bad.

Kim, do a search for "smoked gouda risotto" and you'll pull up a thread with the recipe.

[This message has been edited by aggie94 (edited 05-17-2001).]

[laughsandlaughs]

I like both the Roasted Red Pepper and the Smoked Gouda recipes very much, but comparing them is apples and oranges. It depends on if you want something more "mexicany" flavored or more "wild mushroom-wine" flavored. In both I increased the main flavor...cumin in the first, white wine in the second, especially in the mushrooms themselves.

With the Roasted pepper, I've actually served this as a special side with tacos and enchiladas, but a big spinach salad with be great with both.

I actually completely disagree about liking risotto better the next day. While I think the flavors are stronger, I feel like the texture is compromised (kind of gummy) but do like to make Risotto cakes with leftovers and bake or fry them.. YUM!!!

[kwormann]

Well, I think we will try the Vidalia Onion Risotto tomorrow....I am on a feta kick right now. Will a simple green salad and tiramisu be good with?

[This message has been edited by kwormann (edited 05-17-2001).]

[aggie94]

laughsandlaughs -

You're completely right about the texture being more gummy as the risotto sits. I actually think that's what I like so much about it as leftovers! I like how the rice absorbs more of the liquid as it sits longer, and the rice becomes stickier. I also like that the flavors become stronger. But you're right -- if you don't like sticky or gummy rice, the leftovers won't be as pleasing.

[mightyh]

I think a salad and tiramisu would be great with the vidalia and feta risotto--can I come for dinner?? http://www.cookinglight.com/bbs/smile.gif

You'll be surprised at how filling risotto is...

I agree with laughsandlaughs (to each his own, huh, as always http://www.cookinglight.com/bbs/smile.gif)--I LOVE risotto the night I make it RIGHT out of the pot, but even letting it sit a few minutes compromises the texture for me. Of course, I still eat it for leftovers, but if you find you dislike the leftover version after trying, I'd encourage you to trim the recipes to size so you don't have leftovers. It's not bad--just like an entirely different meal.

[laughsandlaughs]

If you don't like the leftover risotto, make "risotto cakes". Sometimes I dress them up a little by adding black beans, roasted chicken, sauteed mushrooms, cheese cubes, etc. to the leftover cold risotto and then I form them into patties and then dip in egg and then breadcrumbs. Fry or bake. YUMMY!!

[valchemist]

Yep, laughsandlaughs. Risotto cakes are a great idea. I have a cookbook on Risotto (called Risotto, Risotti) and there is a whole section in it dedicated to Risotto Cakes.

[kwormann]

I was planningng on no leftovers anyway, so that works out well http://www.cookinglight.com/bbs/smile.gif

DInner will be at 7..... http://www.cookinglight.com/bbs/smile.gif

[laughsandlaughs]

Here's another favorite...

I made a variation of this for dinner and it was GOOD!!! I'll note my changes at the bottom. This is fairly quick and easy.....don't let the number of ingredients scare you off, it's not complicated and my variation at the bottom cuts some of them.

Parmesan Risotto-Stuffed Portobellos
Recipe By : Cooking Light July 1997 PAGE: 118
Serving Size : 4
Categories : Main Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------
1 can vegetable broth -- (14-1/2-ounce)
2 cups water
1 tablespoon olive oil -- divided
1 cup minced fresh onion
2 cloves garlic, minced
1 cup minced celery
1 cup minced carrot
1 cup uncooked arborio or other short-grain rice
1 cup dry white wine
1/2 cup grated parmesan cheese
1/4 cup minced green onions or chives
4 portobello mushrooms -- (about 6 inches wide (5-ounce)
1/4 cup part-skim mozzarella cheese -- (1 oz)
1/2 cup water
1 tablespoon chopped onion
3 garlic cloves -- minced
1 bag fresh spinach -- trimmed (10-ounce)

The spinach mixture makes a nice presentation for the stuffed mushrooms, but it may be omitted.

1. Bring broth and 2 cups water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

2. Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add minced onion, celery, and carrot; saute 1 minute. Add rice; saute 5 minutes. Stir in wine; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Remove from heat; stir in Parmesan cheese and green onions.

3. Preheat oven to 375 degrees.

4. Remove stems from mushroom caps; discard. Place mushroom caps, gill sides up, in a 13 x 9-inch baking dish. Spoon 1-1/4 cups risotto
mixture into each cap; top each with 1 tablespoon mozzarella cheese. Pour 1/2 cup water into dish. Bake at 375 degrees for 30 minutes or until mushroom caps are tender.

5. Heat 1 teaspoon oil in a large Dutch oven over medium-high heat until hot. Add chopped onion and garlic; saute 2 minutes or until tender. Add spinach; saute 2 minutes or until spinach is wilted. Arrange 1/2 cup spinach mixture on a plate. Remove stuffed mushrooms from baking dish with a slotted spoon; place on spinach mixture. Yield: 4 servings.

Nutritional Information: CALORIES 372 (23% from fat); FAT 9.6g (sat 3.3g, mono 3.8g, poly 0.9g); PROTEIN 15.9g; CARB 60.5g; FIBER 7.7g; CHOL 12mg; IRON 6.6mg; SODIUM 773mg; CALC 303mg

I made the risotto omitting the carrots, celery and extra water, and just made it up with veggie broth. Omitted green onion and substituted more parmesan cheese for the mozzarella cheese. I added 1/2 c each corn and toasted pine nuts to the risotto. Pine nuts give a nice crunch and are stirred in at the end.

Instead of stuffing and baking the mushrooms I just grilled them separately in my kitchen grill pan, basting them with olive oil, garlic and worchestershire sauce and sliced them on top of the risotto and spinach. Grill them for 4-8 minutes on each side. Worchestershire sauce gives grilled portobellos a nice flavor. Using this method, dinner was ready in less than 45 minutes!!

[emilycat]

Oh, wow. I think the dish I make the most often must be risotto -- half the time I don't make recipes, though; I just make them up as I go.
I think my most favorite is one Natasha posted a while back -- Risotto with Greens and Gorgonzola. Hm. (I'm back from searching now) I can't find it, so I'll post it tomorrow at work.
My favorite no-recipe risotto is one that I do with shiitakes, asparagus and smoked salmon. If I add cheese, I use parmesan or Gruyere. That one is incredible, but I don't really have a recipe, since I'm so used to making risotto. If you'd like more detail, though, I could "make up" a recipe for you http://www.cookinglight.com/bbs/smile.gif

[Melina]

Hi valchemist,
Could you give me the author and publisher of your "Risotto, Risotti" cookbook? I love risotto and aborio rice and I'd love to have some new recipes.
Thanks,
Melina

[valchemist]

Here is Natasha's recipe that Emily mentioned...


* Exported from MasterCook *

Risotto with Greens, Gorgonzola and Walnuts

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes Vegetarian


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup walnuts [I used a bit less]
5 cups vegetable stock -- chicken stock, or
broth
3 tbsp olive oil [I used quite a bit less]
1/2 large yellow onion -- chopped
1 1/2 cups Arborio rice -- (330g)
1/2 cup dry white wine
3 cups thinly sliced greens such as escarole,
Swiss chard or kale -- (or a mixture)
3/4 cup crumbled Gorgonzola cheese
salt and freshly ground pepper to taste

Preheat oven to 325 F. Spread the walnuts on a baking sheet and toast in the oven until lightly colored and fragrant, 5-7 minutes. Let cool, chop coarsely, and set aside.
Pour stock or broth into a saucepan and bring to a simmer. Adjust the heat to keep the liquid hot.
In a heavy saucepan over medium-low heat, warm the olive oil. Add the onion and saute until translucent, about 8 minutes. Add the rice and stir until white spots appear in the center of the grains, about 1 minute. Add the wine and stir until absorbed, about 2 minutes. Add a ladleful of the stock or broth, adjust the heat to maintain a simmer, and cook, stirring constantly, until the liquid is absorbed. Continue adding the liquid, a ladleful at a time and stirring constantly, until the rice starts to soften, about 10 minutes.
Add the greens and continue adding the liquid, a ladleful at a time and stirring constantly, until the rice is just tender but slightly firm in the center and the mixture is creamy, 10-15 minutes longer.
Add the Gorgonzola cheese and walnuts and season with salt and pepper. Stir to mix well.
To serve, spoon into warmed individual bowls.
Makes 6 servings.

Cuisine:
"Italian"
Source:
"Natasha from the Bulletin Board"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 508 Calories; 20g Fat (36.2% calories from fat); 15g Protein; 65g Carbohydrate; 4g Dietary Fiber; 15mg Cholesterol; 1569mg Sodium. Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates.

[valchemist]

Melina (and anyone else who might be interested in a great cookbook),

The book is Risotto, Risotti. It is written by Judith Barrett and published in 1996 by Simon & Schuster Macmillan. (risotti is the plural form of risotto)

Here are the chapters...

Risotto Reference Guide (including history, types of rice, the best pots, tips on serving)
Risotto Techniques (classic and shortcuts; pressure cooker method; partial cooking in advance if you are having company)
Broth Recipes
Vegetable Risotti
Seafood and Fish Risotti
Meat Risotti
Low-Fat Risotti
Risotto Cakes
Riceless Risotti
Dessert Risotti

Here are the names of a few recipes...
- risotto of bitter greens and prosciutto
- crab and asparagus risotto
- risotto with swordfish, anchovies, tomatoes, and peas
- risotto with fiddlehead ferns and gruyere
- risotto with shrimp and coconut milk
- risotto with chorizo, chipotles, and black beans
- sweet potato and cilantro risotto with turkey
- risotto with curried cauliflower, lentils, and nectarine chutney
- gorgonzola risotto cakes with portobellos
- spinach risotto cakes with melted mozarella centers
- low fat very green risotto (a spinach risotto that I love made with cannelini beans)
- low fat risotto with zucchini, yellow summer squash and basil
- sweet risotto tart with lemon and vanilla
- sweet baked risotto pudding with orange, vanilla, and raisins


[This message has been edited by valchemist (edited 05-18-2001).]

[This message has been edited by valchemist (edited 05-18-2001).]

[Melina]

valchemist, thanks for the publishing info and for the great summary. It sounds terrific. I'm going to start searching for it on the net. Thanks again.
Melina

[kwormann]

Emily

I would like your "recipe". I also LOVE to make up my own things, but couldnt do it without first trying a recipe to inspire ideas! Im not going to the store until later this morning, so maybe Ill chage my mind on which risotto to make....


With all the good recipes posted, I think we'll be eating risotto for the next week!
http://www.cookinglight.com/bbs/biggrin.gif

[This message has been edited by kwormann (edited 05-18-2001).]

[emilycat]

Valerie,
Thanks so much for posting that for me! BTW, where the heck did you find it? http://www.cookinglight.com/bbs/confused.gif

Sure, Kim -- I'll do it when I get in to work this morning http://www.cookinglight.com/bbs/smile.gif

[This message has been edited by emilycat (edited 05-18-2001).]

[valchemist]

em - found it by typing gorgonzola risotto in the archives -val

[Julie A]

I find this thread really interesting...I've tried risotto, and it came out so gummy we didn't eat it. I'd really like to make it well, but it scares me now! (does this mean I'm not a virgin? http://www.cookinglight.com/bbs/smile.gif)

[emilycat]

I swear I searched for "greens risotto" in the archives yesterday, and didn't come up with anything. This morning I found it using the same method -- go figure http://www.cookinglight.com/bbs/rolleyes.gif


Kim -- here goes http://www.cookinglight.com/bbs/smile.gif -- I actually often make this without the salmon, so I suppose it's optional. If I'm using the salmon, I won't use cheese, but I'll most likely use cheese if I'm not using the salmon. As you can see, it's a very taste-preference flexible dish http://www.cookinglight.com/bbs/biggrin.gif

Risotto with Shiitakes, Asparagus and Smoked Salmon
Serves 2 (well, it serves me twice -- so if you're especially hungry, maybe double it)

1/2 cup Arborio rice (or barley or short-grained brown rice)
2 cups vegetable broth
2 t. extra-virgin olive oil, divided
1 shallot, minced
2 T. dry sherry, white wine or dry vermouth
1/4 lb.shiitake mushrooms, thinly sliced (I might use a little more than that)
1/2 bunch slender asparagus spears, cut into 1-inch pieces
4 ounces lox (chopped) or smoked samon fillets (flaked) -- optional
2 ounces Gruyere or Parmigiano-Reggiano, grated -- optional

Heat the olive oil over medium heat in a heavy-bottomed, non-stick pot.
Add the shallots, and saute until golden, about 3 minutes.
Add the rice, and stir, for about 1 minute, until all the grains are coated.
Toss in the sherry, and simmer until almost all the liquid is absorbed. Reduce the heat a bit if necessary.
Start adding the vegetable broth, 1/4 - 1/3 cup at a time (just enough to hardly cover the rice), and allow to simmer over low-medium heat until absorbed; stir only before every addition of broth. (It's not necessary to stir constantly.) Continue adding the broth until it's all absorbed by the rice, about 25 minutes. The risotto should be creamy and tender, but also a bit chewy (like al dente pasta).
Meanwhile, in a separate skillet, saute the mushrooms in the olive oil until the begin to release their juices and soften, about 3-5 minutes; add about a T. of vegetable broth if they seem too dry. Add the asparagus and saute until crisp-tender. Set aside.
After the risotto is done (gosh, I'm such a natural recipe writer, huh? http://www.cookinglight.com/bbs/wink.gif ), stir in either the cheese or the salmon until well-combined, then add the mushroom-shiitake mixture. That's all! http://www.cookinglight.com/bbs/smile.gif
Hope that wasn't too confusing -- let me know if you have any questions.

Emily

[kwormann]

Thanks for the recipe http://www.cookinglight.com/bbs/smile.gif I look forward to trying several of these this week, for its Risotto Week at the Wormann's http://www.cookinglight.com/bbs/smile.gif

[This message has been edited by kwormann (edited 05-18-2001).]

[JennieL]

My favorite risotto. To make the stock, I simmer the shrimp shells with 5 c. of water. I like to cook the shrimp on the grill.

SAFFRON RISOTTO WITH GRILLED SHRIMP AND GREEN ONION VINAIGRETTE

Recipe courtesy Bobby Flay

Risotto:
5 cups lobster or shrimp stock
3 tablespoons olive oil
1/2 medium Spanish onion, finely chopped
3 cloves garlic, finely chopped
2 cup white wine
2 cups arborio rice
1 tablespoon saffron threads
1 tablespoon honey
2 tablespoons coarsely chopped fresh tarragon
Salt and freshly ground pepper

Bring stock to a simmer in a saucepan. Heat the olive oil in a large saucepan over medium heat and sweat the onion and garlic until softened but not colored. Raise the heat to high add the wine, and reduce until dry. Reduce the heat, add the rice and saffron and stir until the rice is coated with the oil. Cook 2 minutes.

Add 1 cup of the stock and cook, stirring, until absorbed. Repeat with a second cup. As the rice becomes dry, add stock in 1/2 cup increments, cooking and stirring until it is absorbed. Add the honey and tarragon and season to taste with salt and pepper.

Green Onion Vinaigrette:
8 scallions
1/2 large white onion, cut into chunks
3 garlic cloves
1/3 cup rice wine vinegar
1 cup pure olive oil
1 teaspoon honey
Salt and freshly ground pepper
Blanch the scallions for 30 seconds in a large pot of boiling salted water over high heat. Drain and shock in cold water.

Combine the scallions, onion, garlic, and vinegar in a blender and process until pureed. With the motor running, slowly add the oil until emulsified. Add the honey, season to taste with salt and pepper and pour into a squeeze bottle
Grilled Shrimp:
12 large shrimp, shelled and deveined
2 tablespoons olive oil
Salt and freshly ground pepper
Heat the oil in a large saute pan over high heat. Season the shrimp with salt and pepper to taste. Saute 2 to 3 minutes on each side. Spoon risotto into large serving bowl, arrange shrimp on top.
Yield: 4 servings
Prep Time: 25 minutes
Cooking Time: 1 hours 0 minutes

[emilycat]

Wow, Jennie, that looks incredible. One question, though, about how to serve the vinaigrette -- do you just sprinkle some of it over the risotto?

[aka]

I meant to post a review of this because I made it last week and really liked it. My success with Risotto hasn't been great in the past, but this one turned out good and I think I will try again.

Before I post the recipe....I seem to remember that CL did a feature on Risotto's, but I just spent about 1/2 hour looking through my back issues and although I found several recipes I didn't find the feature I was looking for. I remember I tried it in the first half of last year, but I had also bought a bunch of old issues from Half Price Books, so it could be from anytime. I must be mistaken about the "feature" part, maybe it was just a singe recipe but it acted like a "cooking class" type thing. Does this sound familiar to anyone???

Anyway, here's the recipe I tried last week. I'll be making this again.

Lilia


* Exported from MasterCook *

Fresh Tomato & Basil Risotto with Mozzarella

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cooking Light 1995 Pasta


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups plum tomato -- diced
2 tablespoons chopped fresh basil
1 tablespoon olive oil
1/2 teaspoon salt
1 garlic clove -- crushed
42 ounces low-salt chicken broth
2 teaspoons olive oil
1/2 cup finely chopped onion
1 1/2 cups Arborio rice, or other short-grain rice -- uncooked
1/3 cup dry white wine
1/2 cup Mozzarella cheese, part skim milk -- diced
1/2 teaspoon freshly ground pepper
2 tablespoons grated fresh Parmesan cheese

Combine first 5 ingredients in a small bowl; stir well, and set aside. Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat. Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add onion; sauté 3 minutes. Add rice; cook 1 minute, stirring constantly. Add wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add warm broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Add tomato mixture; cook 2 minutes, stirring constantly. Remove from heat; stir in Mozzarella cheese and pepper.

(serving size: 1 cup)

Source:
"Cooking Light, October 1995, page 146"
Copyright:
"Cooking Light"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 282 Calories; 8g Fat (23.7% calories from fat); 16g Protein; 42g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 304mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1 Fat.

Serving Ideas : Sprinkle each serving with Parmesan cheese.


Nutr. Assoc. : 5296 0 0 0 0 0 0 0 2081 0 0 0 0

[lindrusso]

Kim - Have you tried the Spring Vegetable Risotto from April (I think)? It has asparagus and peas in it and is flavored with mint and lemon. Very different - not as rich as some risotto - very light tasting. I like the Monterey Jack one better overall, but like someone mentioned - it's really comparing apples and oranges.

Kima's spinach and sundried tomato risotto is on the menu tonight! I, too, have just started experimenting with more risottos! Yum!

[JennieL]

Emilycat

Yes, I ususally drizzle the vinegrette and serve extra on the side. I also used less oil than called for in the recipie.

I love this post! So many great risotto's to try.

[emilycat]

I KNOW! http://www.cookinglight.com/bbs/biggrin.gif

[toothmom]

Can't wait to try the Grilled Shrimp Risotto-thanks for posting it!! If you haven't tried the Smoked Gouda and Mushroom Risotto-you definitely have to. It is very nice to serve it at a nice meal and it really doesn't need anything else to go with it except a good red wine and good conversation.

[valchemist]

if anyone would like me to post a Risotto, Risotti recipe from the list above, I would be happy to. With the weekend coming up, I will have time to type one in...

[emilycat]

Alright, Valerie, you asked for it... http://www.cookinglight.com/bbs/tongue.gif

Seriously, that's really thoughtful of you to offer -- would you mind typing up these three for me?

Risotto with Shrimp and Coconut Milk
Risotto of Bitter Greens and Prosciutto
Grogonzola Risotto Cakes with Portobellos

Thank you so much! http://www.cookinglight.com/bbs/smile.gif

[kwormann]

And if you dont mind

low fat very green risotto

Youre a doll!

Kim

[emilycat]

Valerie actually posted this one a while back (I was relieved, 'cause then I didn't feel like such a pig asking for four! http://www.cookinglight.com/bbs/smile.gif )

Low-Fat Very Green Risotto

4 cups packed fresh spinach leaves, rinsed stemmed, and dried (note: I used two 8 ounce bags
of fresh spinach which came out to much more than 4 cups)
1 Tbsp. olive oil
1 clove garlic, finely chopped (note: I used 3 large cloves)
1/2 cup finely chopped onion
2 cups Arborio rice
1/2 cup dry white wine
6 cups chicken broth
1 15-ounce can cannellini beans
2 Tbsp. freshly grated parmesan cheese
salt
freshly ground black pepper

(note: the beans weren't in the original recipe but I added them because I saw a similar recipe in
this cookbook that added a can of beans and I thought it would be a good addition here...gives
the meal protein, so it can be served as a main course. And it is a great addition as far as the
flavor of the dish is concerned, too.)

1. Place the spinach in the bowl of a food processor and process until the leaves are finely
chopped or chop by hand. (I had to do this in several batches in the food processor since I used
so much spinach.)

2. Heat oil in a heavy 4-quart pot (I used a large high-sided skillet) over medium-high heat. Add
the onion and garlic and cook, stirring, 2 to 3 minutes until onions begin to soften. Be careful not
to brown it. Stir in the rice to coat the grains with the oil and onion mixture, and cook 1 minute
longer.

3. Add the wine and stir until it is mostly absorbed by the rice. Add the broth, 1/2 cup at a time,
stirring well after each addition. Wait until each addition is almost completely absorbed before
adding the next 1/2 cup. Reserve 1/4 cup of broth to add at the end. After 15 minutes, stir in
the spinach.

4. When the rice is tender but firm, about five minutes longer, add the beans. Turn off the heat,
add the remaining cup of broth and cheese, salt and pepper to taste, and stir well. Serve
immediately.

note: you may need a bit more than 6 cups of broth. be sure to test the risotto to see if it is
tender but firm to the bite. if it is a bit undercooked, add the extra broth. I think it all depends
on the heat you are cooking at and the time you cook things, so it is good to have a bit extra
broth on hand.

[kwormann]

Thanks Em...can I come work with you???Im not allowed to use the computer at work even on my own time! Im home sick today, and enjoying the up-to-the-minute board activity!

ps..how many servings is the above risotto?

Kim

[This message has been edited by kwormann (edited 05-18-2001).]

[sam]

I just wanted to add, that someone suggested the Wild Mushroom Risotto from epicurious way back on the first page of replies. That was the first Risotto I ever made and I haven't found another that is as good. It is fabulous! I would reccommend trying it even as a first!

[sam]

I just wanted to add, that someone suggested the Wild Mushroom Risotto from epicurious way back on the first page of replies. That was the first Risotto I ever made and I haven't found another that is as good. It is fabulous! I would reccommend trying it even as a first!

[valchemist]

thanks for posting the Low Fat Very Green Risotto for me emily!

For four large main dish servings here is the nutritional info:

Per Serving (excluding unknown items): 615 Calories; 7g Fat (10.3% calories from fat); 26g Protein; 105g Carbohydrate; 10g Dietary Fiber; 2mg Cholesterol; 1240mg Sodium. Exchanges: 6 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.


Here is the info if you make it into six servings:

Per Serving (excluding unknown items): 410 Calories; 4g Fat (10.3% calories from fat); 18g Protein; 70g Carbohydrate; 7g Dietary Fiber; 1mg Cholesterol; 827mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Fat.

[valchemist]

Here is one of the recipes from the book Risotto, Risotti...I'll get back to you with the others.

Risotto with Shrimp and Coconut Milk

(This is a pungent dish with wonderful flavors, great aromas, and a soothing, pale pink tropical color. This recipe comes from Boston chef Didi Emmons who prepared it at the Delux Cafe)

8 oz. small raw shrimp, peeled (shells reserved) and deveined
5 cups chicken broth, heated
2 Tbsp. vegetable oil
1 cup finely chopped onion
2 large cloves garlic, peeled and pressed or finely chopped
1/2 tsp. fennel seed
pinch red pepper flakes or chopped hot red pepper, seeded
2 cups Arborio rice
1/2 cup dry white wine
1 tsp. dried tarragon leaves
2 small plum tomatoes, peeled, seeded, and chopped; or 1/4 cup canned tomatoes, drained and chopped
1 cup unsweetened coconut milk
1/4 cup chopped scallion greens
Juice of 1 lime, about 2 Tbsp.
salt
freshly ground black pepper

1. Combine the shrimp shells with the broth in a small saucepan over medium heat. Cook for 10 minutes. Strain the broth and return it to the saucepan. Reheat the broth before adding it to the risotto. Discard the shells.

2. Heat the oil in a heavy 4 quart pot over medium-hihg heat. Add the onion, garlic, fennel seed, and red pepper flakes; cook, stirring, until the onion begins to soften, 2 to 3 minutes. Be careful not to brown it. Stir in the rice to coat the grains with the oil and onion mixture, and cook about 1 minute longer.

3. Add the wine, tarragon, and tomatoes and stir until the wine is mostly absorbed by the rice. Add the coconut milk and continue to cook, stirring until the milk is mostly absorbed by the rice. Add the broth, 1/2 cup at a time, stirring well after each addition. Wait until each addition is almost completely absorbed before adding the next 1/2 cup. Reserve 1/4 cup of broth to add at the end. When the rice has been cooking for 15 minutes, add the shrimp.

4. When the rice is tender but firm, about 5 minutes longer, turn off the heat. Add the remaining 1/4 cup broth, the scallion, lime juice, and salt and pepper to taste. Serve immediately.

Serves 4 to 6

[adb]

ama47369- I tried the Wild Mushroom Risotto tonight and it was great! Lots of great mushroom flavor. There is very little left and there were only three of us tonight. Thanks for the recipe!

[maizeyoats]

I didn't try this yet but it sounds good to me.

PORCINI RISOTTO CAKES WITH TARRAGON

1/2 ounce dried porcini mushrooms (available at Italian markets and
specialty foods stores)

3 tablespoons butter
2/3 cup chopped onion
1 cup arborio rice or medium-grain white rice
3 1/2 cups canned low-salt chicken broth
1/2 cup chopped peeled carrot
1/3 cup freshly grated Pecorino Romano cheese
4 teaspoons chopped fresh tarragon
1 large egg, beaten to blend


Fresh tarragon sprigs
Carrot curls

Place porcini in small bowl. Pour enough boiling water over just to cover. Let stand until mushrooms soften, about 30 minutes. Rinse and drain well. Chop mushrooms and reserve.

Melt 2 tablespoons butter in heavy medium saucepan over medium heat. Add chopped onion and sauté until almost tender, about 3 minutes. Add rice and stir 2 minutes. Mix in 3 cups chicken broth. Add porcini mushrooms and chopped carrot and simmer until risotto is very thick (wooden spoon drawn across bottom of pan will leave wide path) and rice is tender, stirring frequently and adding remaining chicken broth by 1/4 cupfuls if rice needs additional cooking, about 18 minutes. Mix in Pecorino Romano cheese and chopped tarragon; season risotto mixture to taste with salt and pepper. Transfer to bowl. Mix in egg. Cover and refrigerate overnight.

Form mixture into six 3- to 3 1/2-inch-diameter patties, using about 1/2 cup risotto for each. Melt 1 tablespoon butter in large nonstick skillet over medium heat. Add risotto patties and cook until brown, about 5 minutes per side. transfer risotto cakes to plates. Garnish with tarragon sprigs and carrot curls.

Serves 6.


Bon

[ama47369]

adb-I'm glad you liked it! Thanks for the review! It is definately on my to try list. I am loving this thread! So many things to experiment with! http://www.cookinglight.com/bbs/biggrin.gif I too am not expirienced at making risottos.

I wonder.... who will be our risotto queen?

[valchemist]

Here is another installment from Risotto, Risotti...

Risotto of Bitter Greens and Prosciutto

(This risotto has a marvelous flavor with an edge that's just sharp enough to nicely offset the richness of the prosciutto. Be sure to boil the broccoli rabe before adding it to the risotto; it helps to moderate the bitter taste. You can substitute watercress, arugala, or chicory for the escarole.)

1/2 bunch broccoli rabe, thickest stems trimmed and discarded
2 Tbsp. unsalted butter
1 Tbsp olive oil
1/2 cup finely chopped shallots
2 cloves garlic, pressed or finely chopped
2 cups Arborio rice
1/2 cup dry white wine
6 cups chicken or meat broth, heated
2 cups finely chopped escarole leaves
4 oz. prosciutto (cut into 2 or 3 thick slices), diced
1/2 cup frshly grated Italian parmesan cheese
salt
freshly ground black pepper

1. Bring a small saucepan of water to boil over high heat. Add the broccoli rabe and boil for 7 minutes. Drain. Rinse under cold water to stop the cooking and drain again. Coarsely chop to yield about 2 cups.

2. Combine 1 Tbsp. of the butter and the oil in a heavy 4 quart pot over medium-high heat. Add the shallots and garlic and cook, stirring, until the shallots begin to soften, about 1 to 2 minutes. Be careful not to brown them. Stir in the rice to coat the grains with the fat and shallot mixture, and cook about 1 minute longer.

3. Add the wine and stir until it is mostly absorbed by the rice. Add the broth, 1/2 cup at a time, stirring well after each addition. Wait until each addition of broth is almost completely absorbed before adding the next 1/2 cup, stirring frequently to prevent sticking. Reserve 1/4 cup broth to add at the end. After 15 minutes, add the escarole and prosciutto.

4. When the rice is tender but firm, about 5 minutes longer, turn off the heat; add the remaining 1/4 cup broth and 1 Tbsp. butter, the cooked broccoli rabe, cheese, salt and pepper to taste. Stir well to combine with the rice. Serve immediately.

Serves 4 to 6

[browneye]

My DH and I love this one-
You have to be a squash fan to love this, I use really good Parmesan on top, and we eat this as a main dish. It is also a nice accompaniment to a very light chicken or fish dish.
I usually cut down the butter with no effect on the risotto.
From the Epicurious Website:

100% would make it again

BUTTERNUT SQUASH RISOTTO


Can be prepared in 45 minutes or less.
1 small butternut squash (about 1 1/2 pounds)
1 3/4 cups chicken broth
1/2 cup water
1 small onion, chopped (about 1/2 cup)
1 large garlic clove, sliced thin
1 1/4 teaspoons minced peeled fresh gingerroot
3 tablespoons unsalted butter
1/2 cup Arborio or long-grain rice
1/4 cup dry white wine
2 tablespoons chopped fresh chives


Garnish: chopped fresh chives and Parmesan curls shaved with a vegetable peeler from a 1/4-pound piece of Parmesan at room temperature

Preheat oven to 450°F.

Halve squash lengthwise and discard seeds. Peel one half and cut into 1/4-inch dice. Put remaining half, cut side down, in an oiled shallow baking pan with diced squash and season with salt and pepper. Bake squash in middle of oven, stirring diced squash occasionally, until tender and browned lightly, 15 to 20 minutes. Holding halved squash in a kitchen towel, scoop out flesh and chop coarse.

In a saucepan bring broth and water to a simmer and keep at a bare simmer.

In another saucepan cook onion, garlic, and gingerroot in butter over moderately low heat, stirring, until softened. Stir in rice and cook over moderate heat, stirring constantly, about 1 minute. Add wine and cook, stirring, until absorbed. Stir in 1/4 cup broth and cook, stirring constantly, and keeping at a simmer throughout, until absorbed. Continue simmering and adding broth, about 1/4 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until about half of broth has been added. Stir in diced and chopped squash and continue simmering and adding broth in same manner until rice is tender and creamy-looking but still al dente, about 18 minutes. Stir in chives and salt and pepper to taste.

Spoon risotto into 2 shallow serving bowls and garnish with chives and Parmesan curls.

Serves 2.


Gourmet
October 1995

[kima]

This is a wonderful thread- think we will have to have risotto once a week for awhile!
I would like to make the Wild Mushroom Risotto soon as a main course. Any suggestions on how to round the meal out? I have always served risotto as a side dish so would love some menu suggestions. Thanks again for all the great recipes.
BTW I nominate Emilycat as our Risotto Queen!
http://www.cookinglight.com/bbs/biggrin.gif

[valchemist]

Okay, here is the risotto cake recipe from Risotto, Risotti. By the way, here is a note from the book about risotto cakes in general:

"You can make risotto cakes in as many flavors as you make risotoo, but you'll get the best results if you use a relatively smooth-textured risotto that's made without big pieces of vegetables, seafood, or meat because the chunky texture can cause the risotto cake to break apart during cooking."

Gorgonzola Risotto Cakes with Portobello Mushrooms

(These risotto cakes make a hearty, satisfying vegetarian entree for dinner. The forceful gorgonzola cheese is complemented by the earth taste of the portobello mushrooms.)

1 Tbsp. unsalted butter
about 1/2 cup olive oil
1/4 cup finely chopped shallots
1 cup Arborio rice
2 1/2 cups chicken broth, heated
2 pounds portobello mushrooms, stemmed and finely sliced
salt
freshly ground black pepper
2 ounces Italian gorgonzola cheese
1/2 cup freshly grated Italian parmesan cheese

1. Combine the butter and 1 Tbsp. of oil in a medium size, 2 to 3 quart, heavy saucepan with a tight-fitting lid over medium-high heat. Add the shallots and cook, stirring, until the shallots begin to soften, 2-3 minutes. Be careful not to brown them. Stir in the rice to coat the grains with the fat and shallot mixture and cook 1 minute longer.

2. Add 2 cups of the broth, reduce the heat to low, cover the saucepan, and cook until the rice is tender but firm, exactly 15 minutes. Turn off the heat.

3. Uncover the pan, add the remaining 1/2 cup of broth, the gorgonzola, parmesan, and salt and pepper to taste, and stir to combine with the rice. Allow the risotto to cool to room temperature. Refrigerate, covered, until the risotto is completely chilled, at least three hours.

4. When the risotto is cold, form into small patty-shaped cakes, using about 1/2 cup of the risotto for each cake. (Make 6 smaller cakes or 4 larger cakes.) Compress the cakes as you form them, as much as possible, to reduce the possibility of the cakes falling apart during cooking.

5. Over medium-high heat, heat 2 to 3 tablespoons of the oil in a large 10" skilet, preferably one with a nonstick surface (if the skillet has an uncoated surface you will need to add more oil to completely cover the bottom). When the oil is hot, add the cakes, as many as will fit in the skillet without touching one another, can cook until brown, aobut 10 minutes on each side.

6. While the risotto cakes cook, heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the mushrooms, season with salt and pepper to taste, and cook, stirring, until tender, about 7 minutes. Turn off the heat and set aside.

7. To serve, arrange the risotto cakes on warmed dinner plates and garnish with the mushrooms.

[emilycat]

Valerie,

These look absolutely incredible. Thank you so very much -- they'll definitely be on the menu in the near future. http://www.cookinglight.com/bbs/smile.gif

[valchemist]

You are welcome, emily. I would love to hear any reviews that you or others have. I have only made a few different versions of risotto...a couple from the Risotto, Risotti book and one from another book. Oh yeah, I have also made risotto cakes.

But I don't really get the chance to try it too often because my husband prefers other dishes to Risotto. He loves everything I cook for him, but it seems that he raves less over the risotto than over the other dishes I make.

I have some coconut milk that I am going to be using soon for the coconut rice pudding from may 2001 (that recipe calls for arborio rice, incidentally). Maybe I will use the remaining coconut milk for that shrimp risotto recipe above.

[emilycat]

Valerie,

Just wanted to let you know that I tried the Very Green Risotto -- wonderful! I also added a bit of Swiss Chard, and I used navy beans instead of cannelini, and vegetable broth instead of chicken. You were right about the beans, though -- they add a wonderful flavor and a little extra creaminess to the dish. I'll be sure to post any reveiews of the others, too! http://www.cookinglight.com/bbs/smile.gif

[valchemist]

thanks for the review, emily. and for the tip on adding a bit of swiss chard. that is a good idea.

now that I have had my first experience with cooking scallops (Thai Scallops with Asparagus -- wonderful) I am thinking that the scallop and saffron risotto, posted on another thread, sounds like something I want to try soon!