Tag: risotto
Wild Mushroom Risotto with Sauteed Scallops
- 2 tablespoons extra virgin olive oil
- 1 10oz pack of cremini mushroom, sliced
- ¼ pound shitaki mushrooms, sliced
- 3 to 4 sprigs of fresh thyme
- Salt
- 1 cup Arborio rice
- ½ cup a dry white wine
- 4 cups chicken or mushroom broth, heated in a saucepan
- ¼ cup half and half
- ½ cup shredded pecorino romano
- 2 teaspoons white truffle paste
Heat a large frying pan with the olive oil. Add the mushrooms and thyme sprigs. Saute on medium high heat for 7 to 8 minutes or till the mushrooms begin to wilt and the moisture begins to cook away. Add one teaspoon salt and mix well. Add the Arborio rice and sauté for a minute. Add the wine and mix well on medium heat till the liquid dissipates. Add a large ladle of chicken broth and repeat the process till all the broth is used and the rice is cooked al dente and creamy. The process should take about 15 to 20 minutes.
Finish the risotto with half and half, pecorino cheese and the white truffle paste. Mix well and taste for seasonings. Serve with scallops on top.
- 1 pound large scallops, about 11 to 12
- Salt
- Pepper
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
Heat a large non-stick frying pan. Add the olive oil and add the scallops. Saute 3 to 4 minutes on each side. Drizzle the lemon juice. Serve on top of risotto.
Spinach Quinoa Risotto
- 2 tablespoons extra virgin olive oil
- 1 medium shallot, chopped
- 2 garlic cloves, chopped
- 1 cup quinoa
- 1 cup white wine
- 2 cups chicken or vegetable broth
- 3 to 4 cups baby spinach
- ¼ cup half and half
- ¼ cup grated Pecorino Romano cheese
- Salt
Heat a saucepan with the olive oil. Add the shallot and garlic, sauté on medium heat for 2 to 3 minutes. Add quinoa and stir for a minute. Add the white wine and stir. Add the broth and bring to a boil. Lower the heat to a simmer and cook for 10 to 12 minutes until the grain is tender. Stir the spinach, half and half and cheese. Check for seasoning and add salt. Serve with fish.
Risotto with Leftover Chicken Stew
What do you do with leftover stew??? Well, I have an amazing way to transform stew leftovers!!! Why not make a risotto?? I needed to pat myself on the back- this is brilliant. The risotto has amazing flavor thanks to the stew…I love coming up with ways to reuse my leftovers and make completely different dishes…
- 3 tablespoons extra virgin olive oil
- 1 cup Arborio rice
- 1 cup leftover sauce and vegetables from the stew
- 2 to 3 cups warm mushroom or chicken stock
- ¼ cup half and half
- Salt
Heat a medium sized frying pan with the oil. Add the Arborio rice and sauté over medium heat for 2 to 3 minutes. Add the cup of leftover stew and stir on medium heat for a minute. Add 2 cups of broth, mix well and cover with lid and cook for 10 minutes on a low heat. Take lid off and add more liquid, stir and simmer, covered with a lid for another 5 to 7 minutes. Take the lid off and continue cooking, while stirring till the rice is cooked through. Add the half and half. Check for seasonings and add salt if necessary. Serve warm.
Roasted Butternut Squash Risotto
This was delicious risotto, especially since I served it with my world famous braised short ribs! I would recommend this for the holidays. People will be very impressed with this dish. It is quite easy to make, especially since you can make the puree a day ahead.
Butternut Squash Puree
- 1 pound butternut squash, peeled and cut into 2 inch pieces
- 1 tablespoon extra virgin olive oil
- 1 tablespoon honey
- 2 teaspoons fresh rosemary, chopped
- 2 teaspoons fresh thyme, chopped
- Salt
- Pepper
Preheat oven to 350 degrees F.
Add the squash to a lined cookie sheet. Add the oil, honey, rosemary, thyme, salt and pepper. Mix well and roast for 30 to 40 minutes or till the squash is tender to the touch. Process till smooth in a processor. Take out and keep aside.
- 2 tablespoons extra virgin oil
- 1 tablespoon butter
- 2 large shallots, minced
- 2 cups Arborio rice
- ½ cup white wine
- 1 cup butternut squash puree
- 4 to 6 cups chicken stock, hot
- ½ cup grated Parmigiano-Reggiano
- Salt
- ½ cup parsley, chopped
- Freshly ground black pepper
Add the oil and butter into a medium saucepan and sauté the shallots until translucent and soft. Add the rice and stir until the rice is coated with oil and butter and gets translucent, 3 to 4 minutes. Add white wine and stir over medium heat until all liquid is absorbed. Add the butternut squash puree, stir to combine. Add the chicken stock in ½ cup increments. Allow the stock to absorb while stirring. Repeat this process with each addition of stock. Add enough stock so that the rice is cooked al dente and slightly creamy. Stir in the cheese and salt. Mix well and check for seasonings. Serve with braised short ribs or any other protein.
Thyme Pecorino Risotto with Pan Seared Scallops and Arugula
I can’t think of a better way to start the New Year than with some delicious scallops. We all love scallops in our family. Especially with some delicious risotto. A lot of people are intimidated to make risotto- but one needs to have a bit of patience. The method is quite simple and the flavor combinations are limitless. I decided to add fresh thyme and Pecorino cheese in this dish. I love Pecorino for its delicious punch of flavor.
The scallops are super easy to make. All one needs is a good non-stick pan, some delicious olive oil and salt and pepper. The pan needs to be screaming hot and the scallops are done in minutes. To complete the meal, I dressed some delicious arugula with olive oil, lemon juice, salt and pepper.
The whole meal was very easy to make and didn’t take very long. Try this in the New Year…. a great start!
- 2 tablespoons extra virgin olive oil
- 2 medium shallots, chopped
- 3 garlic cloves, chopped
- 4 to 5 sprigs fresh thyme
- 1 cup Arborio rice
- 4 cups chicken broth, heated
- ½ cup half and half
- 1 cup Pecorino cheese, shredded
- Salt
- Pepper
Heat a large frying pan with the olive oil on medium heat. Add the shallots and cloves and sauté on medium heat for 2 to 3 minutes. Add the thyme and rice and sauté for a minute. Add the chicken broth half cup at a time, stirring constantly on medium heat. Keep repeating the process till the rice is cooked. Add the half and half and cheese. Taste for seasonings and add the salt and pepper.
- 2 tablespoons extra virgin olive oil
- 12 large scallops or more
- Salt
- Pepper
Heat a large non-stick pan and add the oil. Saute the scallops on high and brown on both sides, about 2 minutes each (depends on the size of the scallops). Serve on top of risotto.
Arugula Salad
- 3 cups baby arugula
- Juice of half lemon
- 2 teaspoons extra virgin olive oil
- Salt
- Pepper
Toss the arugula with the lemon juice, oil, salt and pepper. Add a cup of tossed greens on top of the scallops and serve.
Sausage and Peas Risotto with Tomato Salad
Okay, time to change it up- how about some Italian fare? Lets start with some delicious risotto?? Don’t be intimidated, at all.. it is not as hard as it looks- definitely try it.. especially with all the lovely tomatoes in the farmers market…
Tomato Salad
- 2 cups cherry tomatoes, cut in half
- 1 tablespoon extra virgin olive oil
- Salt
- 1 garlic clove, crushed
Add the tomatoes to a medium bowl. Add the olive oil, salt and garlic. Mix well and let sit while the risotto cooks.
- 2 tablespoons extra virgin olive oil
- 1 pack chicken sausage, casings off and crumbled
- 1 large shallot, chopped
- 2 garlic cloves, chopped
- 1 tablespoon fresh thyme, chopped
- 1 cup Arborio rice
- ½ cup white wine (Sauvignon Blanc)
- 4 cups chicken broth, heated
- Salt
- 1 cup frozen peas
- ½ cup half and half
- ½ cup grated Pecorino Romano cheese
Heat a heavy saucepan with the olive oil. Add the crumbled sausage and sauté on high heat, stirring constantly for 3 to 4 minutes. Add the shallot, garlic and thyme. Saute for another 2 to 3 minutes. Add the rice and white wine. Stir and cook for a minute. Start adding the hot broth a ladle at a time while stirring. Add more broth as the liquid cooks off. Continue to cook until the rice is al dente- about 20 minutes. Add salt, frozen peas, half and half and the cheese. Continue to stir on low heat until the peas are heated through. Check for seasonings and serve hot with tomato salad.
Shrimp and Spinach Risotto- Latin Style
A Latin style risotto, you ask? Well, why not?? Risotto is one of our favorite things to eat and I am always trying to make it in new and different ways incorporating new ingredients every time. Risotto is made with Arborio rice which is a thick grained rice. It is white rice and thus processed- the key is to use the best ingredients one can find while making risotto and eat it in moderation. Usually risotto is finished with cream, butter and cheese making it quite heavy. It can be made lighter and healthier by using good olive oil and a moderate amounts of cheese.
This risotto is a bit different from the Italian variety. I decided to use some Latin flavors… so, I marinated the shrimp with some smoked paprika, garlic powder and salt. I then sautéed some shallots and garlic. I added the rice, kidney beans. I cooked the risotto with chicken broth and added fresh baby spinach. The addition of all these yummy ingredients make this risotto quite light and very delicious. The key to making light dishes is to boost the flavor factor- in this case, it is the delicious marinated shrimp.
Try this dish next time you want to have a delicious, healthy and different risotto- try this one..
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