Artichoke and Pancetta Farrotto with Lemon Zest Thyme Butter

May 7th, 2011 § 0 comments § permalink

Serves 6

Ingredients

10 baby artichokes
Juice of 3 lemons
½ cup pancetta
2 tablespoons olive oil
2 cloves garlic, chopped fine
1 small yellow onion, chopped
1 tablespoon lemon zest
½ cup white wine
2-3 cups farro, cooked
½ cup parmesan
Salt
Pepper
Lemon Zest Thyme Butter (Recipe Follows)

Directions

In a large bowl of ice water, add the juice of 2 lemons. Trim the baby artichokes by cutting off the stems and top quarter, remove the outer layer leaves until you are at the pale yellowish-colored leaves. Cut the baby artichoke in quarters and place immediately in the cold ice water. Bring a large pot of salted water to a boil and place the baby artichokes in the boiling water (straight from the ice water, we are avoiding oxidization or browning by using the lemon ice bath first). Cook the baby artichokes until tender, about 8-10 minutes. Drain and set aside. In a large sauté pan cook the pancetta until crispy, remove and set aside. Add the oil, garlic and onion and cook until caramelization process begins or about 7 minutes. Add the lemon zest and the baby artichokes and sauté a few minutes (about 3 minutes total), then add the wine and cook a few minutes longer. Add the cooked farro and stir well, making sure that the farro is heated all the way through. Remove from heat and mix in the parmesan. Seasonn with salt and pepper and serve with a tablespoon of the lemon zest-thyme butter atop.

Lemon Zest-Thyme Butter

Makes ½ cup butter

Ingredients

13 cup butter, softened
2 cloves garlic, chopped superfine
1 medium yellow onion
1 shallot, chopped superfine
2 tablespoons lemon juice
1 tablespoon lemon zest
½ cup fresh thyme, chopped fine
1 teaspoon maldon salt

Directions

In a small mixing bowl combine all of the ingredients and mix well until a smooth butter paste is formed, making sure all the ingredients are well incorporated. Place the mixed butter on a small sheet of parchment paper or plastic wrap and roll into a tight log. Place in refrigerator to solidify.

Lemon Zest-Thyme Butter

May 7th, 2011 § 0 comments § permalink

Makes ½ cup butter

Ingredients

13 cup butter, softened
2 cloves garlic, chopped superfine
1 medium yellow onion
1 shallot, chopped superfine
2 tablespoons lemon juice
1 tablespoon lemon zest
½ cup fresh thyme, chopped fine
1 teaspoon maldon salt

Directions

In a small mixing bowl combine all of the ingredients and mix well until a smooth butter paste is formed, making sure all the ingredients are well incorporated. Place the mixed butter on a small sheet of parchment paper or plastic wrap and roll into a tight log. Place in refrigerator to solidify.

Mint Butter

May 7th, 2011 § 0 comments § permalink

Makes ½ cup butter

Ingredients

13 cup butter, softened
2 cloves garlic, chopped superfine
1 shallot, chopped superfine
2 tablespoons lemon juice
1 teaspoon lemon zest
½ cup fresh mint, chopped fine
1 teaspoon maldon salt

Directions

In a small mixing bowl combine all of the ingredients and mix well until a smooth butter paste is formed, making sure all the ingredients are well incorporated. Place the mixed butter on a small sheet of parchment paper or plastic wrap and roll into a tight log. Place in refrigerator to solidify.

Orange Zest-Ginger Butter

May 7th, 2011 § 0 comments § permalink

Makes ½ cup butter

Ingredients

13 cup butter, softened
2 tablespoons orange juice
1 tablespoon orange zest
2 teaspoons fresh ginger, grated
1 tablespoon light brown sugar

Directions

In a small mixing bowl combine all of the ingredients and mix well until a smooth butter paste is formed, making sure all the ingredients are well incorporated. Place the mixed butter on a small sheet of parchment paper or plastic wrap and roll into a tight log. Place in refrigerator to solidify.

Parsley Chive Butter

May 7th, 2011 § 1 comment § permalink

Makes ½ cup butter

Ingredients

13 cup butter, softened
2 cloves garlic, chopped superfine
1 medium yellow onion
1 shallot, chopped superfine
2 tablespoons lemon juice
1 teaspoon lemon zest
½ cup fresh parsley, chopped fine
¼ cup fresh chives, chopped fine
1 teaspoon maldon salt

Directions

In a small mixing bowl combine all of the ingredients and mix well until a smooth butter paste is formed, making sure all the ingredients are well incorporated. Place the mixed butter on a small sheet of parchment paper or plastic wrap and roll into a tight log. Place in refrigerator to solidify.

Pea & Lemon Risotto with Mint Butter

May 7th, 2011 § 0 comments § permalink

Serves 6

Ingredients

5 cups chicken broth
2 tablespoons olive oil
1 shallot, chopped fine
1½ cups Arborio rice
½ cup dry white wine
2 tablespoons lemon juice
1 tablespoon lemon zest
1 cup fresh peas, blanched
1 cup parmesan cheese
Salt
Freshly ground pepper
Mint Butter (Recipe follows)

Directions

In a medium sized saucepot, heat chicken broth until warm and keep simmering on a separate burner while making risotto. In a separate medium saucepot, heat olive oil to a medium heat and add shallot. Cook shallot until translucent, about 3-4 minutes. Add the rice, white wine, the lemon juice and the lemon zest and stir well. Cook for about 2-3 minutes. Next, add 1 cup liquid, reduce liquid and then add another ½ cup liquid every 7 minutes or so until rice is almost cooked through, about 20 minutes. Add the fresh peas and cook 5 minutes more. Remove from heat, and finish with the parmesan cheese. Season with salt and pepper, and place about a tablespoon of the mint butter on each serving.

Mint Butter

Makes ½ cup butter

Ingredients

13 cup butter, softened
2 cloves garlic, chopped superfine
1 shallot, chopped superfine
2 tablespoons lemon juice
1 teaspoon lemon zest
½ cup fresh mint, chopped fine
1 teaspoon maldon salt

Directions

In a small mixing bowl combine all of the ingredients and mix well until a smooth butter paste is formed, making sure all the ingredients are well incorporated. Place the mixed butter on a small sheet of parchment paper or plastic wrap and roll into a tight log. Place in refrigerator to solidify.

Shrimp & Asparagus Risotto with Parsley Chive Salt Butter

May 7th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 cup fish stock
1½ cups asparagus stock (made from the asparagus ends and water)
1½ cups asparagus spears (about 1½ bunches)
1 tablespoon butter
1 tablespoon olive oil
2 medium shallots, chopped fine
1 pound medium shrimp, peeled and deveined
1 cup long grain brown rice
½ white wine
1 cup grated parmesan
Parsley Chive Salt Butter (recipe follows)

Directions

In a medium-sized saucepot combine the fish and asparagus broths and heat until warm. Keep simmering on a separate burner while making risotto. Blanch the asparagus tips in the simmering water for 2-3 minutes, remove and place in an ice bath. Set aside. In a separate medium saucepot, heat butter and olive oil to a medium heat and add shallots. Cook shallots until translucent, about 3-4 minutes. Add the shrimp and cook until just pink and tender, or about 3-4 minutes. Remove and set aside. add the rice and white wine and stir well. Cook for about 2-3 minutes. Next, add 1 cup liquid, reduce liquid and then add another ½ cup liquid every 7 minutes or so until rice is almost cooked through, about 30 minutes. Add the shrimp and asparagus spears to re-warm, about 2 minutes. Remove from heat, and finish with the parmesan cheese. Season with salt and pepper and place about a tablespoon of parsley-chive butter onto each serving.


Parsley-Chive Butter

Makes ½ cup butter

Ingredients

13 cup butter, softened
2 cloves garlic, chopped superfine
1 medium yellow onion
1 shallot, chopped superfine
2 tablespoons lemon juice
1 teaspoon lemon zest
½ cup fresh parsley, chopped fine
¼ cup fresh chives, chopped fine
1 teaspoon maldon salt

Directions

In a small mixing bowl combine all of the ingredients and mix well until a smooth butter paste is formed, making sure all the ingredients are well incorporated. Place the mixed butter on a small sheet of parchment paper or plastic wrap and roll into a tight log. Place in refrigerator to solidify.

Spicy Rhubarb Compote

May 7th, 2011 § 0 comments § permalink

Makes 1 cup

Ingredients

¾ cup rhubarb, sliced thin
3 tablespoons honey
2 teaspoons fresh ginger, chopped fine
1 teaspoon orange zest
¼ cup orange juice

Directions

In a medium sauce pan combine all ingredients and bring to a boil. Reduce the heat to a simmering boil and allow rhubarb to cook down until soft and syrupy, or about 10 minutes.

Vanilla-Saffron Rice Pudding & Rhubarb Compote with Orange Zest Ginger Butter

May 7th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 tablespoon butter
1 teaspoon saffron threads
1 teaspoon fresh ginger
2 teaspoon orange zest
1 cardamom pod (seeds only)
1 cup jasmine rice
½ cup sugar
2 cups milk
Vanilla bean, split and seeds scraped
Rhubarb Compote (Recipe Follows)
Orange Zest Ginger Butter (Recipe Follows)

Directions

In a medium sauce pan, heat the butter on medium heat and sauté the saffron, ginger, zest and cardamom for a few minutes. Add rice and vanilla scraped from bean, and sauté for another few minutes. Add the sugar and milk and turn the heat down to simmer and keep it simmering uncovered for about 30 minutes, stirring every 4-5 minutes. Cook the rice pudding until it is of a thick porridge consistency. Serve the rice pudding with rhubarb compote and the orange zest-ginger butter.

Spicy Rhubarb Compote

Makes 1 cup

Ingredients

¾ cup rhubarb, sliced thin
3 tablespoons honey
2 teaspoons fresh ginger, chopped fine
1 teaspoon orange zest
¼ cup orange juice

Directions

In a medium sauce pan combine all ingredients and bring to a boil. Reduce the heat to a simmering boil and allow rhubarb to cook down until soft and syrupy, or about 10 minutes.

Orange Zest-Ginger Butter

Makes ½ cup butter

Ingredients

13 cup butter, softened
2 tablespoons orange juice
1 tablespoon orange zest
2 teaspoons fresh ginger, grated
1 tablespoon light brown sugar

Directions

In a small mixing bowl combine all of the ingredients and mix well until a smooth butter paste is formed, making sure all the ingredients are well incorporated. Place the mixed butter on a small sheet of parchment paper or plastic wrap and roll into a tight log. Place in refrigerator to solidify.

Where Am I?

You are currently browsing the Spring Risotto category at Recipes.