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Cooking, Recipe and Food Blog

Cheesy Tomato Risotto

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Cheesy tomato risotto is a delectable comfort food which is perfect for dinner. For this recipe we used ham and peas, but feel free to be creative and add other ingredients as you wish. Leftover meats are also great additions for this dish.

 

Serves 2

Ingredients:

30g butter, plus extra

1L chicken stock

2 tablespoons tomato paste

2 tablespoons olive oil

1 small onion, finely chopped

3 garlic cloves, crushed

250g Arborio rice

6 slices cooked ham, diced

2/3 cup cooked frozen peas

50g grated cheddar cheese

Salt and white ground pepper to taste

 

Grease a shallow ovenproof dish with butter and then set it aside.

Next, place the chicken stock and tomato paste in a small saucepan. Whisk until well combined. Place it over low heat and let it simmer until it is heated through.

After, heat the oil in a large pan over medium heat. Sauté the garlic and onions for two to three minutes or until the onions are soft. Add the rice and stir-fry it for a minute or until the grains are coated in oil.

Gradually ladle some stock into the pan. Let the rice absorb the stock before adding some more. Stir occasionally. Repeat this until all the stock has been finished. Season it with salt and pepper to taste.

Place the ham and peas in the pan. Mix well. Transfer the risotto to the greased baking dish. Top it with the remaining butter and cheese. Place it under a hot grill or oven for 6-8 minutes or until the cheese melts. Let it stand for five minutes before serving.

 

Photo Courtesy Of: placid casual

Risotto Demystified

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Risotto is a dish that is intrinsically Italian. But unlike pasta or pizza, risotto is that one Italian dish that is either met with trepidation by people who cook and or is improperly done if the fear of cooking it is eventually overcome.

Risotto is rice dish that is made with a specific type of rice – Arborio, Carnaroli or Vialone Nano. These rice grains have a lot of starch content and is able to absorb an amazing amount of liquid without breaking down or turning into mush. [Read more…]

Milanese Risotto

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Milanese risotto is a creamy rice dish which is simple yet tasty. The aromatic flavor of the saffron and the wine give this recipe a distinct taste. It is best eaten with a glass of  white wine. The one you used for cooking it will do.

 

Serves 4

Ingredients:

4 cups chicken stock

1/2 teaspoon saffron threads

1/4 cup butter

1 tablespoon olive oil

1 medium sized brown onion, finely chopped

4 garlic cloves, crushed

1 1/2 cups Arborio rice

1/2 cup dry white wine

1/4 cup finely grated parmesan

Salt & freshly ground black pepper

Shaved Parmesan, for serving

Crusty bread, for serving

 

Place the stock in a medium sized saucepan over high heat. Add the saffron and bring it to a boil. reduce the heat to low and let it simmer for 5 minutes.

Melt the butter in a separate heavy based saucepan over medium heat. Sauté the garlic and onions for 5 minutes until they are soft and translucent. Stir in the rice and cook it for 1-2 minutes until it is coated in oil.

Pour the wine into the pan and cook the rice for 6-8 minutes or until it is completely absorbed by the rice. Add half a cup of stock and continue to stir until it is absorbed. Repeat this until you finish the stock. Let it cook for another 20 minutes or until the rice is tender but firm to the bite. Do not let the risotto dry up completely. You would like to get a creamy consistency. Remove from heat and then add the grated Parmesan. Mix well. Season it with salt and pepper to taste.

Place the risotto in individual plates or bowls. Sprinkle with Parmesan cheese and serve immediately with crusty bread.

 

Photo Courtesy Of: DeaPeaJay

Roasted Tomato and Basil Risotto

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Roasted tomato and basil risotto is a delectable meat free entrée that you will enjoy. Pair it with some white wine and some salad and you are good to go.

 

Ingredients:

8 ripe tomatoes

1 packed cup of basil leaves

4 cloves of garlic

1 cup extra virgin olive oil

1 1/2 L of vegetable stock

1 onion finely chopped

1 1/2 cups Carnaroli or Arborio rice

1/2 cup white wine

50 g butter

40 g freshly grated Parmesan

Parmesan shavings for serving

 

Preheat the oven at 200C. Next, combine the 1 garlic clove, half of the basil and half of the olive oil in a blender or food processor. Process it for 30 seconds or until smooth.

After, slice the tomatoes and place them on a baking dish face up. Season them with salt and pepper. Pour the basil and garlic mixture over the tomatoes. Roast them in the oven for 1 hour or until the edges are browned. Remove them from the oven and let them cool.

Peel the tomatoes and then place them back into the dish. Roughly chop them and set aside. Make sure to keep all the juices.

Mince the remaining garlic and heat the oil in a deep saucepan or pot over medium heat. Sauté the garlic for 1 minute or until fragrant. Add the rice and stir-fry it until they are translucent and coated in oil. Add the wine gradually and stir until it is absorbed by the rice.

Pour one third of the vegetable stock into the pan, but make sure that the rice is covered. Stir until the liquid is almost absorbed and the mixture becomes thicker. Add more stock and repeat the process until there is no more stock left.

Add the leftover basil and the roasted tomatoes into the pot. Stir until all the liquid has been absorbed and the rice is al dente-cooked but not too soft. Add more stock if needed.

Once the risotto is cooked, stir in the grated parmesan cheese. Adjust the taste by seasoning it with salt and pepper. Mix well. Ladle it into individual plates and garnish with parmesan shavings and basil leaves. Serve immediately.

 

Photo Courtesy Of:   stu_spivack

 

Beef and Pumpkin Risotto

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Risotto is a delicious rice dish that is prepared in different ways. There are vegetable, meat and seafood variations depending on which region the recipe originates from or a person’s taste. Parmesan cheese is often used but I personally think Pecorino Romano is fine as well. It is often tasty in itself because of its ingredients, but the cheese adds some saltiness; although you may still season it with salt and pepper if desired. Seafood risotto on the other hand does not contain cheese because the sweet taste of the seafood becomes the highlight of the recipe.

Unlike its Spanish counterpart the paella wherein the rice is dry and soft, risotto is usually al dente- with a bite and more on the creamy side.

 

Ingredients:

60g butter

1 tablespoon oil

1 medium onion, sliced

4 garlic cloves, crushed

350g ground beef

2 cups Arborio rice

1 cup white wine

5 cups hot chicken stock

750g pumpkin, cut into 2cm cubes

250g fresh or canned button mushrooms, sliced

2/4 cup grated Parmesan cheese

1/3 cup chopped parsley

 

Melt the butter in a large saucepan over medium heat. Sauté the onions and garlic or 2-3 minutes until the onions become translucent and the onions are lightly browned.

Add the ground beef and cook it for another 4-6 minutes until the liquid evaporates, the meat is browned and there are no more lumps.

Stir in the rice and pour in the wine. Increase the heat to high and bring the mixture to a boil. Reduce the heat to low and let it simmer for another 2-3 minutes until the meat and rice absorb the wine. Pour in one fourth of the stock and let the mixture absorb it. Repeat this for the remaining stock.

Add the mushrooms and the pumpkin once you have added half of the soup stock. Cook it for another 10-15 minutes until the vegetables are soft and the rice is al dente. Add more stock if needed.

Remove from heat and stir in the parsley and the Parmesan cheese. Divide the risotto into separate plates and garnish with parsley and Parmesan if desired. Serve immediately.

 

Photo Courtesy Of:  telepathicparanoia

Risotto Nero

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Squid or calamari are seafood staples that everyone loves. They are often grilled, fried or added to soups and stews. This unique dish fuses wonderful flavors of the sea into the classic risotto.  It may not look as pretty because of its color, but it is surely a treat.

 

Makes 4

Ingredients:

1/2 onion, chopped

1/2 carrot, chopped

1 bay leaf

3 cloves garlic, minced

1 pound cleaned cuttlefish or calamari, ink sac retained

4 tablespoons olive oil

1 medium Spanish onion, diced

2 packets squid ink

1 1/2 cups Arborio rice

1 cup dry white wine

2 tablespoons butter

1 bunch Italian parsley, finely chopped to yield 1/4 cup

 

Place 3 quarts of water in a large pot and bring it to a boil. Add half of the onion, half of the carrot and 1 bay leaf. Cook the calamari in the pot for 30 seconds. Transfer it to a bowl of ice water for 1 minute. Drain and set aside. Reserve the broth.

Heat the olive oil in a large frying pan under medium heat. Add the garlic, onions and squid ink. Cook for about 8-10 minutes. Stir in the rice and cook for 2 minutes or until the rice becomes translucent. Pour in the white wine, and then gradually add some broth until the rice is covered. Set the heat to high and cook it for another 15 minutes, while stirring constantly.

Chop the calamari and add it to the rice. Cook it until the rice is al dente or soft. Season it with salt and pepper. Remove from heat and add the butter and parsley. Mix well. Serve immediately with lemon wedges.

 

Photo Courtesy Of: FotoosVanRobin

 

Arancini

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Arancini is an Italian snack made of rice. These delicious risotto balls are filled with gooey mozzarella cheese. It is best served with feta cheese and olives. If you are not a fan of chutney, you can use salsa instead.

 

Ingredients:

4 cups chicken stock

1 tablespoon olive oil

1 brown onion, finely chopped

2 garlic cloves, crushed

1 1/2 cup Arborio rice

1/2 cup shredded parmesan

4 eggs

2 cups breadcrumbs

1 cup plain flour

100g mozzarella, cut into 1.5cm pieces

Vegetable oil for deep frying

1 cup of tomato chutney for serving

 

Pour the stock into a medium saucepan over high heat. Bring it to a boil. After, reduce the heat to low and cover the pan. Let it simmer for a few minutes.

While letting the stock simmer, heat the oil in a large saucepan over medium heat.  Sauté the onions until they are translucent. Add the garlic and cook it for 2-3 minutes or until they are fragrant. Put the rice in the pan and cook it for 2-3 minutes or until the grains are glossy and glazed in oil.

Pour in 1/2 a cup of stock into the pan. Stir continuously until the stock is absorbed by the rice. Repeat this process for 15-20 minutes or until the rice is tender but firm to the bite, yet it is creamy as well. Add the parmesan and mix well. Let it cool for 2-3 hours. After, add 2 eggs. Mix well.

Place the egg on a small bowl and whisk it for 1 minute. Next, put the flour in a bowl and the breadcrumbs on a plate.   With wet hands, get 2 tablespoons of rice and mold it into a ball. Use your thumbs to make an indent at the center of the ball. Put a piece of mozzarella at the center and mold the risotto into a ball.  Do the same for the remaining rice and mozzarella.

First, roll the risotto balls in flour and then dip it in egg before coating it in breadcrumbs. Put the balls on a plate or tray and refrigerate it for 30 minutes to an hour.

Heat some oil in deep saucepan or deep fryer. Test the heat by dropping some bread crumbs. It should float after 10 seconds and the crumbs should not be burnt. Fry the risotto balls for 3-5 minutes or until golden brown. If you are using a saucepan, turn the risotto balls occasionally, so that it will cook evenly. If the oil is too hot, turn off the heat and let the oil cool for 2-3 minutes. Do this in between batches as well.

Drain the excess oil from the risotto balls using paper towels or put them in a colander for a few minutes. Transfer the fried balls to a plate and serve with tomato chutney.

 

Photo Courtesy Of:  Ewan-M

 

Shrimp and Pea Risotto

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Here’s a delicious recipe you can prepare for dinner at home or when you have guests. It is all about the plating. Any meal can look extremely gorgeous and delicious as well.

You can garnish this dish with lemon slices or more lemon zest to add more color. It will complement the pink shrimps and the green peas.

 

Ingredients:

3/4 lb. medium shrimps, peeled, deveined, and shells reserved

7 cups chicken stock

2 cloves garlic, minced

1 cup thawed frozen baby peas

1/4 cup chopped fresh chives

1 teaspoon finely grated fresh lemon zest

1 medium onion, finely chopped

3 tablespoons unsalted butter

1 1/3 cups Arborio rice

3/4 cup dry white wine

Salt and pepper to taste

1 tablespoon extra-virgin olive oil

 

In a large saucepan over medium flame, heat the olive oil and sauté the garlic until it is light brown. Add the lemon zest and melt the butter. Mix in the rice. Cook it for 3-5 minutes until it is coated in butter and oil. Add the wine and let it evaporate.

Pour in the stock and bring it to a boil. Season it with salt and pepper. Reduce the heat and let it simmer for 10 minutes. Mix well to make sure that the rice does not stick to the bottom of the pan. Cover and let it cook for another 5 minutes.

Add the shrimp and peas. Cover and let it simmer for another 5 minutes or until the shrimp are pink and the peas are tender.  The rice should be creamy but firm. Sprinkle with chives before serving.

 

Photo Courtesy Of: Istelleinad

 

Summer Risotto

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A very simple, easy to make dish, which is very fast, tasty and filling at the same time – around thirty minutes to make so it’s perfect for those days that you don’t want to spend ages in the kitchen, but still have a home-made dinner, that’s fresh, full of flavour and fun!

Summer Risotto

Using the basic Risotto for a base, this dish is a flavoured version, great fresh from the pan – serve hot straight from the pan.

To Serve 4
225g Mixed Long-Grain Rice
350ml Vegetable Stock
1tbsp Oil
1 Garlic Clove, peeled and crushed
350g Tomatoes, diced
4 Sun Dried Tomatoes, drained and diced
700g Mixed Blanched Beans
12 Pitted Black Olives, halved
Salt and Pepper

1. Cook the rice in the stock for around twenty minutes, or until all the liquid has been absorbed and the rice is tender but not a mush.
2. In a frying pan, heat the Oil, then add the Garlic and cook for one to two minutes, until softened.
3. Add the Chopped Tomatoes and the Rice into the pan. Cook, stirring all the time over a gentle heat for three to four minutes. Add the Blanched Beans and Olives, then cook for another minute over a high heat, until piping hot throughout.

Serve fresh from the pan, along with some fresh crusty rolls.

Photo Courtesy of: HeatherHeatherHeather

Risotto ai Funghi Porcini (Risotto with Porcini Mushrooms)

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According to Wikipedia, risotto is “rice cooked in broth to a creamy consistency. The broth may be meat-based, fish-based, or vegetable-based”.  Other ingredients include onions, butter and sometimes cream. It is a common way of cooking rice in Italy.

Some people like preparing this dish during the fall when there is an abundance of dried porcini mushrooms. If you can get fresh ones, you can use these instead. Slice of the stems and cut them lengthwise. Use this for the risotto and grill the tops. You can eat it with the risotto or with steak. If you cannot find porcini, you may use wild mushrooms instead.

Serves 4

Ingredients:

1 cup dried or fresh porcini with stems

1 medium sized onion, finely sliced

3 tablespoons olive oil

1/4 cup butter

1 1/2 cups Arborio rice

1/3 cup dry white wine

1 cup freshly grated Parmesan cheese

1/2 cup heavy cream (optional)

1 liter vegetable stock

A bunch of parsley, minced

Salt and pepper to taste

If you are using dried porcini, soak it in water for 15 minutes and strain and reserve the water. For fresh porcini, wash it well and remove the caps from the stalks. Slice lengthwise.

In a deep saucepan under medium fire, melt the butter and sauté the mushrooms and onions for 5-7 minutes. Transfer to a plate using a slotted spoon.

In the same pan, lower the heat and put the olive oil. Stir-fry the rice for 5 minutes until it is coated with oil and translucent. Add the mushrooms and onions. Pour in the wine and mix. Let the wine evaporate.

After, put a ladle of broth. Let the rice absorb it and stir occasionally. It usually takes 10 minutes. Add more broth once it is absorbed by the rice. Repeat this process. When the rice is almost done, fold in the cream, half of the cheese and half of the parsley and let it simmer for 5-8 minutes. Season it with salt and pepper. Turn off the heat and cover the risotto. Let it cool for 2 minutes before serving.

Garnish with the remaining parsley and sprinkle with Parmesan.

Photo Courtesy Of: diekatrin

Creamy Lemon Asparagus Risotto

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This is a light dish with an interesting zest to it. It’s citrusy and creamy at the same time. It gives off a play of flavors into ones palate.

Ingredients:

2-1/2 pounds asparagus, trimmed, tips cut off and reserved

Salt

8 cups vegetable broth

3/4 cup extra-virgin olive oil

3 medium shallots, minced

3 garlic cloves, minced

1 white onion, finely chopped

3-1/2 cups arborio rice (1 pound)

3/4 cup dry white wine

1 tablespoon unsalted butter

1 cup freshly grated Parmesan cheese (3 ounces) or cream cheese

Freshly ground pepper

Juice and zest of 1 lemon

How to cook:

In a medium saucepan, cook the asparagus tips in boiling, salted water for around 2 minutes or until tender. Transfer the asparagus to a colander and rinse with cold water; drain well.

Cut the asparagus stalks in half and cook them in the boiling water for 10 minutes or until they are tender.  Set aside the asparagus broth. Puree the stalks and 1/3 cup broth in a food processor. Pour into a sieve to separate the cream; makes around 2 cups.

In a large saucepan, heat olive oil. Add the shallots and cook in low heat for 4 minutes. Make sure you stir frequently. Once they are soft, add the garlic and onion. Saute for 2 minutes or until ingredients are light brown. Mix in the rice, making sure the grains are covered in oil. Pour in the wine and stir for 2 minutes until it evaporates.

Add a cup of stock and stir until it is absorbed. Stir constantly. Continue to add stock a cup at a time. After 15 minutes, mix in the asparagus puree. Cook for another 4 minutes until rice is tender but firm to the bite. Stir in the asparagus tips.

Remove from heat and mix with butter, parmesan and lemon juice. Season with salt and pepper and top with lemon zest. Let it stand for 5 minutes before serving.

FInd more asparagus recipes at Recipe Finder.

Photo Courtesy of: frabattista

Roasted Butternut Squash Risotto

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Soft, fluffy and full of flavour, this meal is a great dish with butternut. An interesting variation on the great classic dish, it’s very popular and easy to make, it just requires close attention to make sure it doesn’t burn or doesn’t absorb enough of the liquids.

Butternut Squash Risotto

To serve 4
600g Butternut Squash (or use Pumpkin), peeled and cut into bite sized pieces
4tbsp Olive Oil
1tsp Clear Honey
25g Fresh Basil
25g Fresh Oregano
1tbsp Margarine
2 Onions, finely chopped
450g Risotto Rice
175ml Dry White Wine
1.2litres of Vegetable Stock
Salt and Pepper

1.       Heat the oven to 200C, and place the Squash into a roasting tin. Mix One Tablespoon of Oil with the honey and cover the Squash with the mixture. Roast for thirty to thirty five minutes, until tender.

2.       Mix two tablespoons of Oil with the Basil and Oregano, and process until finely chopped and well blended, and set aside.

3.       Heat the Margarine and Oil in a large, heavy bottomed saucepan over a medium heat. Add the onions, and fry until soft and golden. Add the rice and cook for two minutes, coating thoroughly in the Oil mixture.

4.       Pour the wine in and bring to the boil. Lower the heat slightly and cook until the wine is nearly absorbed. Add the stock slowly, cooking for around twenty minutes over a medium to low heat.

5.       Slowly stir in the Herb and Oil mixture as well as the Squash, making sure it’s thoroughly mixed in.  Cook for five more minutes, until the rice is creamy but retaining some crunch to it still.

Season with Salt and Pepper, garnished with Salt and Pepper.

Photo courtesy of: thebittenword.com