Posts tagged ‘Risotto’
So this is my first month as a Daring Cook. The way it works is that there is a challenge posted every month and all the Daring Cooks are supposed to make it (or some variation of), photograph it, and post it on their food blogs. Sounds simple enough right? Lets just say that deadlines and I do not get along. Therefore, I am posting this super-late. However, this whole Daring Cooks thing sounds fun and will (hopefully) guarantee that I’ll post something tasty at least once a month.
The 2010 March Daring Cooks challenge was hosted by Eleanor of MelbournefoodGeek and Jess of Jessthebaker. They chose to challenge Daring Cooks to make risotto. The various components of their challenge recipe are based on input from the Australian Masterchef cookbook and the cookbook Moorish by Greg Malouf.
You should know that there really is nothing terribly complicated about risotto as long as you have the time to baby-sit it. One of the requirements for this months challenge was to make your own broth and while I was very seriously tempted to use the stuff in the pretty box with a picture of the jolly Wolfgang Puck egging me on, I decided to bite the bullet and make my own. You can really use just about any broth you’d like. I opted to make vegetable broth since I had an over abundance of fresh vegetables in my fridge. I’m not going to post a recipe on here for the broth since I a) didn’t measure and b) there are a bazillion other broth recipes out there. Basically, I just threw everything into a big pot and let it simmer on the stove for about two hours. If the prospect of having the smell of homemade broth wafting through your house isn’t enough to convince you that homemade is better then you should know that risotto made with the canned stuff doesn’t hold a candle to the good stuff. Sorry Wolfgang.
What you need:
About 1 ½ cup broccoli florettes, cut into manageable bite-sized pieces
1 tbs olive oil
Pinch of salt
Pinch of pepper
2 tbs butter
½ small onion, diced
1 clove garlic, minced
1 cup risotto (I used Arborio)
¾ cup white wine (you could use red if you were feeling fancy I suppose)
Pot of simmering broth
Preheat oven to 325 degrees (f) and line a large sheet pan with foil. In bowl, toss broccoli with olive oil, salt, and pepper. Dump broccoli onto sheet and roast in oven for about 20 minutes or until the broccoli is dark and very slightly beginning to brown. Remove from oven and allow to cool slightly.
While your broccoli is in the oven, begin risotto. Heat butter in medium saucepan and add onion and garlic. Sauté until onion is soft and translucent. Add risotto and stir. You want to make sure to coat each grain of rice and brown it every so slightly.
Add wine and stir. Do not be alarmed by all the steam. The objective here is to evaporate most of the alcohol. There will still be a little liquid in the pan. Add the stock about one cup at a time. You want the broth to just cover the rice. When all the broth has been absorbed it’s time to add another cup or so. Same process as before. Repeat this process until the risotto is the desired consistency (which is soft). Turn the heat off and stir in about ½ cup Parmesan cheese. You may add more or less depending on taste. Add salt and pepper. Then add in the broccoli.
Serve immediately. Sprinkle some Parmesan on top if you want it to look a little bit fancy.
When I bought the squash for the Butternut Squash Apple Soup below I went a little crazy and bought 2 of them knowing full well that I wouldn’t use both of them. So for the past week or so that stupid squash has just been sitting there. Perhaps it’s just mocking me for being stupid enough to buy two of them. Anyway, I had a bag of risotto just sitting in the pantry and I figured that I might as well use it. So Butternut Squash Risotto was clearly the way to go. Traditional risotto uses white wine and Parmesan cheese. In this recipe I opted to use red wine based entirely on the fact that it was the only thing I had and I was not about to go out in a blizzard to get a bottle of white. Also, I left the cheese out, which is typically added at the very end of cooking, and replaced it with goat cheese, which I sprinkled on top.
All in all, I was impressed with the outcome based on the fact that 1) I had never made risotto before and 2) I didn’t quite follow any specific recipe. Don’t worry if you don’t either. I promise that the risotto police will not come after you.
For the roasted squash-
1 butternut squash, peeled and chopped
2 to 3 cloves of garlic, peeled and cut into quarters
1/8 cup olive oil
Salt and pepper to taste
Preheat oven to 350 degrees (f). Place squash, garlic, oil, and salt/pepper into glass Pyrex dish or roasting pan and toss to coat all pieces. Cover with foil and bake for about 45 minutes or until squash is easily pierced with fork.
Allow to cool slightly. Then, lightly smash pieces with fork or potato masher.
For the risotto-
4 tbs butter
½ medium onion
2 ½ cups risotto (aberro rice)
4 cups vegetable broth
1 ½ cups water
½ cup wine (red or white)
2 tsp salt
Combine all liquids and salt in a mixing bowl.
Melt butter in medium saucepan. Add onions and sauté for 3 to 4 minutes. Add risotto and stir for another 5 or 6 minutes. Make sure the risotto is coated evenly in the butter and onion mixture.
Add liquids to risotto and onion mixture using ladle. Add slowly making sure all liquid is absorbed before adding another ladle. Cook on medium low maintaining a low simmer. Stir constantly.
After about 20 to 25 minutes all liquids should be absorbed. At this point, you should remove the risotto from the heat and mix in the mashed squash and garlic mixture.
Serve immediately with goat cheese sprinkled on top.