Recipe from What’s Cookin, Chicago?

This risotto was so good.  Rich and creamy, and I loved the added marsala flavor.  I used to be so nervous about making risotto.  It seemed like something so easy to mess up.  I do admit my first attempt wasn’t great – I think I just need to add in some more broth, as it wasn’t fully cooked.  But from that point forward, every time I make it, it turns out delicious.

I’m so glad I decided to give it a shot! 🙂

I cut this recipe in half, as it was just the two of us eating it.

1/2 T butter
1/2 chopped onion
5 ou sliced baby bella (crimini) mushrooms
1/2 cup arborio rice
1/4 c Marsala wine
3 cups heated stock (I used chicken)
1/4 c grated Parmesan
Salt to taste

Melt the butter in a medium-sized saucepan and saute the onions until soft.  Add the mushrooms and saute until tender.

Mix in the arborio rice and heat until coated and transluscent, then mix in the marsala.  Stir until the marsala has been fully absorbed.

Add about 1 ladle-full of stock to the rice.  Stir almost constantly and simmer gently.  When the stock has been fully absorbed, add another and repeat the process until stock is gone and rice is tender.

Mix in the Parmesan cheese and salt to taste.  Remove from heat, cover, and let sit for about 2 minutes before serving.


Recipe from Giada

This is the second recipe featuring my Ingredient of the Month, Butternut Squash!

This was extremely good – I loved the combination of vanilla and butternut squash.  Instead of roasting and pureeing the squash in this recipe, it’s actually boiled in the vegetable broth.

I actually halved this recipe and it was still a bit too much for just J and I.  Below is the full recipe from Giada.

4 c vegetable broth (I ended up using about 3 1/2 cups for half the recipe, so have more on hand)
1 large vanilla bean
3 c peeled, cubed (1″) butternut squash
2 T butter, plus 1 T
3/4 c finely chopped onion (I used shallot)
1 1/2 c arborio rice
1/2 c dry white wine
1/2 c grated Parm
1/2 t salt
2 T freshly chopped chives

In a medium saucepan, warm broth over medium high heat.  Cut the vanilla bean in half – scrape the seeds and add them and the bean to the broth.  Once broth comes to a simmer, reduce heat to low and add the squash.

Cook squash for about 5 minutes, until tender. Using a slotted spoon, remove the squash into a bowl and set it aside.

Meanwhile, melt the 2 T butter in a large saute pan.  Add the onions or scallions and saute until tender and transluscent.

Add the rice and stir to coat with butter, and then pour in the wine and simmer until evaporated – about 3 minutes.

Next add about 1/2 c (or 1 ladleful) of broth to the rice.  Simmer until it is almost completed absorbed.  Stir often.  Continuing adding the broth in this manner until mixture is tender but still a bit firm and creamy – about 20 minutes.

Remove from heat and stir in the Parmesan cheese, squash, remaining T of butter and salt.

Serve garnished with chives.

It is definitely my new favorite side dish. 🙂 It’s great because you can really add anything to it and it tastes great!

In the last week I’ve done asparagus and broccoli risotto.
The base was the same as this Parmesan Risotto. About halfway through cooking I seasoned it with some pepper, and, in the case of the asparagus risotto, some dried thyme. With the broccoli risotto I added in some fresh oregano at the very end.

I just added the veggies in with about 3-5 minutes left of cooking time. I like them to still have some crunch to them, so this worked well without having to dirty another dish to steam them.

These were both so creamy and flavorful. Now that I have the basic steps down pat, I want to start experimenting – maybe with other cheeses, different proteins and veggies.

When I first tried to make risotto, I was definitely intimidated by it. It always seemed like it can be so easy to mess up! But now that I’ve done it a few time, I’ve realized that it’s actually extremely simple to make. Once you have the base conquered, everything else is a piece of cake!

This is the second time I have attempted risotto. The first time I made this mushroom risotto. The taste was good, but the texture seemed off to me.

My second attempt was great! I cooked it in a wide, shallow saucepan, instead of a taller pot. I also didn’t stir it quite as much. The texture seemed perfect this time, and J and I loved the taste!

1/2 cup arborio rice
2-3 c chicken broth (I used about 2.5)
1-2 cloves garlic, minced
1 shallot, finely chopped
1 T olive oil
1/4 c Parmesan, grated

Heat the oil in the pan, then add the shallot over medium heat and cook until tender.

In a small saucepan, heat the chicken broth over low heat to a slow simmer.

Add the garlic and rice to the shallots – cook for a few minutes, until the rice begins to brown all over.

Add about 1 ladleful of the chicken broth. Stir often until the rice has soaked up all of the broth (this first ladleful will probably go quickly). Add in another ladle and continue this process until all broth is absorbed, or rice is as desired consistency. It should puff up and begin to look creamy.

Add the Parmesan cheese and mix it in well. Remove from heat and cover. Serve warm.

Risotto on Foodista

So this was my first time making risotto. The taste was great, but I’m not sure the texture was quite right. I have a little work to do, but I will definitely be trying this again.

I didn’t really follow a specific recipe. I checked out a bunch of different recipes, and BensBabe on The Nest, What’s Cooking board, posted basic risotto instructions, so I mostly followed that, then added in the seasonings and veggie that I wanted.

Although I think the general rule of thumb is 3-4 times the broth for every serving (1/4 c) of arborio, I actually ended up using closer to 5 times the broth for each serving.

This recipe is for 2 people.

1/2 c arborio
2 c (or more if needed) chicken broth
Olive oil
About 1 T butter
4-5 Green onions, or small onion finely chopped
2 cloves garlic, minced
Dried sage (probably used 1-2 t)
6-8 mini portobellos, sliced
Parmesan Cheese, grated

You’ll need 2 saucepans. In one, heat your chicken broth until just simmering, and then turn it to low to keep it warm. Add the portobellos to this for a few minutes to soften them up, then remove them with a slotted spoon and set aside.

In the second, heat a bit of oil and butter. Cook the onion over medium heat until tender, then add the garlic for another 30-60 seconds.

Add the arborio to the onions and cook for a few minutes, to toast the rice.

Now you’ll begin adding the broth. Add one ladle full of broth (at this point I also added the mushrooms and sage), and, stirring frequently, keep over a low heat. Allow the arborio to completely absorb the broth before you add another ladle. Continue adding broth in this manner until the rice is to desired tenderness.

Once all broth is added and has been absorbed, remove from heat and stir in desired amount of cheese. Cover and let sit for a few minutes to thicken up before serving.