Episode #211 - Peppers and Seafood Risotto
Debi and I would like to invite you today to challenge yourself, the same way we do it...This is the third Risotto we cooked for the show, but we did not follow a recipe, or called mom or grandma to get directions. We just got inspired!
We assume you know how to
make your risotto by now, and our message to all of
you eaters and feeders out there is: "Invent yourself
in your risotto!".
Basic rules are always the same, soffritto, cooking
technique, broth, etc...Which vegetables do you like?
Go on, feel free to taste what's cooking in your
habitual spots, and try to figure it out.
It is easier than you think, and it will give you a
chance to spend some time in the kitchen, making Art!
Peppers
and Seafood Risotto
Serves: 4
Prep Time: 10
Cooking Time: 35-45
Ingredients
1 ½ Cup of Risotto Rice
½ Red Pepper
½ Orange Pepper
12 Oz of Shrimps (fresh or frozen, cleaned)
8 Oz of mixed calamari and scallops
Episode #208 - Risotto Croquettes (Arancini di Riso)
and it can be extremely pleasurable if applied wisely to your food!
Learn how to work with your leftovers, use you freezer, your fridge, and a good set of tupperware; it will make your tomorrow easier.
Lunch boxes, a meal on the run, or simply an evening that you cannot/don't want to be bothered with too much time to spend at the stove.
As promised we gang-shot an evening episode, turning last night risotto into delicious Croquettes.
Just in case you would
like to try this recipe, but you do no have leftovers
to recycle, simply cook 1 cup of white rice, let it
cool off, then follow each step as if....Just keep in
mind that you might want a bit more generous when it
comes to adding salt and pepper. If you are working
the left overs your risotto is already well seasoned,
but if you are working with white rice well, its
taste is...how to describe it....flat...
Risotto Croquettes
Serves: 6-8
Prep Time: 20
Cooking Time: 10-15
Goes well with...
As an appetizer, with a salad, or as a warm bite for
a wine tasting evening....
Tips... if you intend to serve it to your kids, slice
the croquette in halves before you do so...they will
cool off quicker.
2 Cups of leftover risotto, cold from the fridge.
3 Eggs
1/3 Cup of freshly grated Parmesan cheese
½ Cup of ham
½ Cup of Mozzarella Cheese
1 handful of fresh Parsley
1 Cup all purpose flour
Breadcrumbs
Canola or vegetable oil
Separate 1 egg yolk.
Chop the ham and the mozzarella in very small pieces.
Wash the Parsley and chop it fine.
Episode #207 - Artichokes and Butternut Squash Risotto
It can be intimidating from the very beginning, when it's time to select your rice at your local grocery store...
Bu at the end, once you get it going into the pan, well...truly,
it's only about stirring, adding the ingredients and stirring again, until it's ready.
Indeed the final 5
cooking minutes are crucial for any risotto; if you
have too much broth in it, the risk is to serve rice
soup for dinner, if the rice still requires some
cooking, make sure you add very little broth at the
end. Achieving the balance between the cooking rice
and the broth that needs to go in it, is the only
real challenge.
We have gotten a bunch of feedbacks about our Risotto
with Sausage and Asparagus, and everybody agrees that
risotto, after all, was a very easy dish to
cook...enjoy!!!
Artichoke and
Butternut Squash Risotto
Serves: 4-6
Prep Time: 15-20 minutes
Cooking Time: 40-50 minutes
Ingredients.
3 Tablespoons of butter (olive oil works as well)
1 ½ Cups of Butternut Squash, chopped
2 Artichokes
6 Cups of Vegetable Stock
2 Cups of Risotto Rice
1 Handful of freshly chopped Parsley
Salt and Pepper
Freshly grated Parmesan Cheese, to serve.
Break off the Artichoke
stems and discard the outer coarse leaves of the
chokes, then cut into thin wedges.
Bring your Vegetable Stock to a boil.
Episode #103 - Risotto with Sausage and Asparagus
Today we had lunch with a delicious Risotto with Sausage and Asparagus to celebrate the arrival of Fall, and we popped open two bottles of wine!
Risotto is a very nice, comforting and filling dish; you might like a light appetizer before you get to it, or a fresh salad right after...either or, it will be a great meal.
We drank: Yellow Tail - Pinot Grigio Reserve 2003 and
Chianti Ruffino - Il Ducale Reserve 2003.
Ingredients:
1 cup
of risotto (Arborio)
rice
3 Pork or Turkey
Sausages; 2
Mild &
1
Hot
1 Lb asparagus
1 cup
of dry white wine
1 cup
of broth or asparagus
water
1/4
onion
1
handful of
parsley