Posted in Vegetarian, tagged risotto on June 14, 2009|
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Have you ever tried to photograph risotto? Yeah, not so easy. This is the best I could do. This risotto was not very amazing in my opinion. Not every recipe I try turns out as I would hope, so I think its important to post those as well. Maybe it was because I used vegetable broth instead?
Sun-dried Tomato and Fontina Risotto (http://willisgraves.blogspot.com)
4 cups (1 box) chicken broth (I used vegetable broth for both to make this vegetarian)
1 cup beef broth (used vegetable broth)
1/2 cup dry white wine or sherry (used white wine)
2 tablespoons unsalted butter
1 tablespoon oil from sun-dried tomatoes
1/3 cup finely minced onion
1 1/2 cups Arborio rice
1/3 cup coarsely chopped sun-dried tomatoes (that were packed in oil)
1 tablespoon tomato paste
4 ounces Fontina cheese, rind removed, cut into small pieces
1 tablespoon chopped fresh parsley
2 tablespoons grated Parmesan cheese
Bring the broth to a steady simmer in a saucepan on top of the stove.
Heat the butter and oil in a heavy 4-quart casserole over moderate heat. Add the onion and saute for 1 to 2 minutes, until it begins to soften, being careful not to brown it.
Next add rice and stir for 1 minute using a wooden spoon, making sure all the grains are well coated. Add the wine and stir until it is completely absorbed. Begin to add the simmering broth, 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next 1/2 cup. Add the sun-dried tomatoes and tomato paste after the rice has been cooking for 10 minutes. Continue to add the broth, 1/2 cup at a time stirring frequently, reserving about 1/4 cup to add at the end. Stir frequently to prevent sticking.
After approximately 18 minutes, when the rice is tender but still firm, add the reserved 1/4 cup broth, Fontina, parsley, and Parmesan and stir vigorously until the cheeses are melted and combined with the rice. Serve immediately.
Yield: 4 servings.
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I LOVE this risotto. Its so delicious that I want to make it all year round.
Butternut Squash Risotto (Ina Garten)
1 butternut squash (2 pounds)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
6 cups chicken stock, preferably homemade
6 tablespoons (3/4 stick) unsalted butter
2 ounces pancetta, diced (I used bacon… so either works)
1/2 cup minced shallots (2 large)
1 1/2 cups Arborio rice (10 ounces)
1/2 cup dry white wine
1 teaspoon saffron threads
1 cup freshly grated Parmesan
Preheat the oven to 400 degrees F.
Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.
Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.
In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan. Mix well and serve.
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This was amazing! So good! I actually only made 2 and kept all the ingredients the same and it turned out perfectly! If you aren’t fond of goat cheese, you can reduce it a bit.
Grilled Portobello, Bell Pepper, and Goat Cheese Sandwiches (CookingLight.com)
1/4 cup balsamic vinegar
1 tablespoon olive oil
1 garlic clove, minced
1 red bell pepper, cut in half and seeded
1 yellow bell pepper, cut in half and seeded
4 (4-inch) portobello mushroom caps (I used 2)
1/3 cup chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (2-ounce) Kaiser rolls (I used 2)
1/2 cup (4 ounces) soft goat cheese
1. Prepare grill to medium-high heat.
2. Combine balsamic vinegar, olive oil, and garlic in a large bowl. Add bell peppers and portobello mushrooms; toss gently to coat. Remove vegetables from vinegar mixture, and discard vinegar mixture.
3. Place bell peppers and mushrooms on a grill rack coated with cooking spray; grill 4 minutes on each side. Remove vegetables from grill; cool slightly. Cut bell peppers into thin strips. Combine bell peppers, basil, salt, and black pepper in a small bowl.
4. Cut rolls in half horizontally; spread cheese evenly over cut sides of rolls. Arrange 1 mushroom cap on bottom half of each roll; top each serving with about 1/3 cup bell pepper mixture and top half of roll.
5. Place sandwiches on grill rack coated with cooking spray. Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten. Grill 3 minutes on each side or until bread is toasted (leave cast-iron skillet on sandwiches while they cook).
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