Showing posts with label risotto. Show all posts
Showing posts with label risotto. Show all posts

Monday, February 8, 2016

Ina Garten's Easy Parmesan Risotto



There are times when someone figures out how to make a tedious task easy and just as delicious as the original recipe. Ina Garten has done just that. In one easy-peasy recipe, she has done away with stirring risotto. I'm really serious. A total beginner could make this.

I admit that, as much as I like Ina Garten, I had my doubts. No stirring? It seemed impossible. But the recipe (found here) has five stars and a whopping 181 reviews. I had to try it. Plus, I got to use my Staub Dutch oven, which has yet to produce anything that wasn't wonderful.

This is the best risotto ever.

And it's pretty much a dump recipe! There's next to no preparation. That means it's perfect for company. While it cooks itself, you can worry about other dishes, and your guests will rave about it. I served it to company, and everyone loved it.

Hmm, now that I think about it, I don't believe I simmered the chicken stock first . . . and it was still delicious!

Be forewarned, it makes quite a bit. I have no idea whether it can be frozen, because we were little piggies and eagerly ate the leftovers until they were gone.


Ina Garten's Easy Parmesan Risotto

Dutch Oven

1 1/2 cups Arborio rice
5 cups chicken stock (divided 4 + 1)
1 cup grated Parmesan cheese
1/2 cup dry white wine
3 tablespoons unsalted butter, diced
2 teaspoons Kosher salt
1 teaspoon freshly ground black pepper
1 10-ounce package frozen peas

Preheat oven to 350. Bring chicken stock to a simmer. Place the rice in the Dutch oven and add four cups of simmering chicken stock. Cover and bake for 45 minutes. Add the remaining one cup of chicken stock, the Parmesan cheese, white wine, butter, salt and pepper. Stir for two to three minutes. It should be thick and creamy. Add the frozen peas and stir them into the rice. Serve hot.

This is how it starts. Easy, easy!


Wednesday, June 17, 2015

Zucchini Shallots Risotto #recipe from @DarylWoodGerber




Ack! Going crazy this week. So much has changed in my life. My husband just got diagnosed with diabetes, and it's been a hectic learning curve. Poor guy. I ache for him. Fortunately, he knows a few people who are also diabetic, and they've encouraged him. It's not "that hard," just different!

I've been to the store and back a dozen times trying to get the right juices, the right foods. I've found some sugar-free Swerve to put into muffins and such. It's like Splenda only better, I've been told. Luckily my sweetie is not a real sweets eater. He loves carbs, so we have to tailor that to the new diet. And he loves juice. He's always thirsty, but water doesn't satisfy! Ocean Spray has been a god-send. And Snapple peach tea.

Re: baking - I've been experimenting with baking with this Swerve, recommended on a couple of sugar-free sites. I'll share a few recipes soon for our sugar-free fans!

That said, after taste-testing sweets, I personally had a craving salt. Since I need to eat gluten-free, I whipped up this fun, easy risotto for me. I served it with roast chicken. (We both got that. Lots of protein on a diabetes diet.)

So here you, go. Easy, tasty, perfect as a side dish!


PS I'm gearing up for the release of FUDGING THE BOOKS. It comes out in August. Lots planned. A launch party with door prizes. A newsletter giveaway. And more. AND...do you know that for a limited time (a few more days), the 2nd in the series INHERIT THE WORD, is available for e-readers only at $1.99 on Amazon, Barnes and Noble, and Kobo??? And I just learned a couple of the other titles on e-readers are going at $5.99. A steal!! -- This is the book that has the grilled cheese competition in it! Enjoy!


ZUCCHINI RISOTTO    
Ingredients:
(serve 4)

1 cup chopped zucchini, green & yellow
½ yellow onion, chopped
2 scallions, chopped
3 - 4 cups vegetable or chicken stock
½ cup white wine
2 tablespoons unsalted butter
1 cup risotto rice
1 teaspoon Kosher salt
1 teaspoon white pepper
½ cup freshly grated parmesan cheese
Extra cheese for topping

Directions:

Be patient. This takes time but the result is incredible. Dice the zucchini. Measure 1 cup. Dice the onion and scallions. Set all aside.

Meanwhile bring 3 cups of the stock and the ½ cup of wine to a boil in a saucepan and reduce the heat. Keep at a simmer. Very important.

In a sauté pan, melt the butter over medium heat. Add the squash, onions, and scallions; cook, stirring occasionally, until golden, about 4 minutes. I like mine extra golden.

Stir in the rice and season with salt and pepper. Stir for about 3 minutes. Then add a ladelful of hot stock/wine mixture to the rice and cook, stirring, until absorbed. Don’t add too much stock at once and make sure it is hot; otherwise, it will stop the cooking process for the rice. Continue to add stock, a ladelful at a time, until absorbed. The entire cooking process takes about 30 - 40 minutes.

Start tasting for doneness after 15 minutes. The rice should be tender, not too chewy. If you’ve used all the stock and the rice is not yet “al dente,” heat another cup of stock or water and add ladlefuls, as before. Taste.

Add the cheese. Stir in completely. Serve hot and top with parmesan.






******************
Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!


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Friday, January 17, 2014

Squid Risotto

by Sheila Connolly

For those of you who don’t like eating things with tentacles, stop right here, because I’m going to talk about…squid.

You don’t see them very often in this country.  I stumbled on a batch at our local supermarket, imported all the way from China, and I grabbed them because I like squid.

I first ate them over forty years ago, at a Chinese restaurant in Boston—but I didn’t even know they were squid then. We’ve probably all had them as bar food (where they're labeled "calamari") or a starter course, batter-dipped and deep fried, and those are undeniably tasty if done well (crisp, not soggy), but they’re more coating than squid.

I lived in California for a decade, where squid were easy to come by, and I learned to clean and cook them then. It’s kind of a pain to clean them, but my new ones came already cleaned. And I was reminded of how much I like them when I had them in a seafood dish in Italy last summer: the tentacle end was about the size of my thumbnail. Lovely.

When I bought this batch, the nice fish lady (who I chat with every time I’m there) asked, do you want the tentacles? I said, of course—that’s the best part. (If you like a bit of crunch, that is.)

These are kind of small squid, the bodies less than six inches long, ready to cut up. The only real warning with cooking squid is not to overcook them, or you’ll find you’re eating rubber bands.


I decided to make a risotto with them. Risotto is a dish I avoided for years, because it sounded like too much work—all that stirring, you know.  But I’ve come to appreciate the way the rice absorbs the liquid, far more than when you cook it the regular way, and the whole becomes rich and creamy without adding any extra fat or cream. I am now a risotto fan, and you can add almost anything you like (preferably at the end, so you don’t weight down the mixture and interfere with that critical absorption, although you can cook it with mushrooms from the beginning if you like).

Squid Risotto
1 lb cleaned squid
1 Tblsp olive oil
2 tsp oregano (fresh if you have it)
1/2 tsp rosemary, chopped (ditto, but go easy on it because the fresh stuff is pungent)
Pinch of dried red pepper flakes
4 cloves garlic, minced (I use a garlic press because I’m too lazy to chop the things)
6 cups fish stock or diluted clam juice (note: you can buy canned fish stock, or fish bouillon cubes, or fish stock paste—your choice)
1-1/4 cups (1/2 lb) Arborio rice (not regular or instant rice)
3/4 cup parsley, chopped



Pat the squid dry. Chop off the tentacles, if they’re still attached. Slice the bodies (that tubey thing) into 1/4” strips lengthwise; quarter the tentacle clumps lengthwise. Season with salt and pepper.


Heat 1 tsp of the olive oil in a non-stick skillet until it is hot but not smoking. Sauté the oregano, rosemary, pepper flakes and 1 tsp of the garlic for about 30 seconds. Add the squid pieces and sauté, stirring constantly, until they turn opaque and curl, about 1 minute. Do not overcook! Place the pieces in a sieve over a bowl to catch any juices, and set aside.



When you’re ready to start the rice part, combine the squid juices with the fish stock in a saucepan and bring to a simmer.  Put on the back burner and keep at a low simmer throughout.

Heat the remaining 2 tsp olive oil in a large heavy saucepan over moderate heat until the oil is hot, then cook the remaining garlic, stirring frequently, until it is pale golden, about 2-3 minutes. Stir in the rice and cook, stirring constantly, until the rice is translucent, about 4-5 minutes. Add 1 cup of the simmering broth and cook at a strong simmer (not a boil!), stirring frequently, until that liquid is absorbed.



Add more broth, a half-cup at a time, and stir frequently, letting each addition be absorbed before adding more (no, you can’t cheat and just dump all the liquid in at once—then you’ll have rice glop, not risotto). Taste regularly after about 15 minutes to see if the rice is cooked.  It should be al dente but tender (if you still find a hard core in the center of the rice grains, keep cooking), and creamy looking. This should take 18-20 minutes, or maybe more. Don’t worry if there’s broth left over—let the rice tell you what it wants. When it’s soft and it stops absorbing liquid, it’s done.

 
When you’re ready to serve, add the squid and the parsley and cook until just heated through, about one minute.  Taste the mixture, and add salt and pepper to your taste. Serve immediately.

(And stop thinking about pictures like this!)

Coming February 4th! (No squid included.)