Artichoke and Pancetta Farrotto with Lemon Zest Thyme Butter

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 [...]

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Artichoke Risotto with Peas and Pancetta

Serves 4
INGREDIENTS
1 quart chicken stock
3 ounces pancetta, cut into ¼ inch dice
1 teaspoon olive oil
⅓ cup finely chopped onion
2 cloves garlic, peeled and minced
1 cup Arborio rice
¼ tablespoons white wine
1 cup peas (thawed if frozen)
1 recipe baby artichokes in lemon vinaigrette, drained and thinly sliced
¼ cup grated parmesan cheese
2 tablespoons butter
1 tablespoon chopped parsley
1 teaspoon [...]

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Barley Risotto with Kale and Sausage

Serves 6
INGREDIENTS
4 cups chicken broth
Olive oil
3 cloves garlic, chopped fine
1 medium red onion, chopped
3 sweet sausages
1 tablespoon fennel seeds, toasted
1 bunch dinosaur kale, chopped coarse
1½ cups barley
¼ cup Asiago cheese, grated
1 tablespoon butter
Salt and pepper, to taste
PREPARATION
In a medium sized saucepot heat chicken broth until warm and simmer while making risotto. In a separate medium-sized [...]

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Ginger Brown Rice Coconut Milk Mango Risotto

Serves 4
INGREDIENTS
2 tablespoons butter
1 cup fresh mango, peeled and cubed
2 tablespoons fresh ginger, peeled and chopped
1 cup short-grain brown rice, rinsed
1 cup coconut milk
2 cups milk, warmed
1 vanilla bean, split
¼ cup shredded coconut
PREPARATION
In a medium-size saucepot over medium heat, melt 2 tablespoons butter and add mango and ginger, sauté for a few minutes. Then add [...]

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Goat Cheese, Watercress and Mixed Spring Pea Risotto with Pea Shoots

Serves 6
INGREDIENTS
5 cups vegetable broth
2 tablespoons olive oil
1 shallot, chopped fine
1½ cups Arborio rice
½ cup dry white wine
1 cup fresh peas, blanched
1 cup watercress, chopped
¼ cup goat cheese, crumbled
Salt
Freshly ground pepper
Pea shoots, for garnish
DIRECTIONS
In a medium sized saucepot heat chicken broth until warm and simmer while making risotto. In a separate medium saucepot over medium [...]

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Herbed Beet Green Gorgonzola Risotto

Try some fall beet and herb favorites…………

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Herbed Beet Greens and Gorgonzola Risotto

Serves 6
INGREDIENTS
3 cups water
2 cloves garlic, chopped fine
1 tablespoon olive oil
1 tablespoon butter
Tops of 2 bunches of beets, chopped, stems included
1 cup Arborio rice
¼ cup fresh thyme leaves, chopped
1 cup red wine
¼ cup gorgonzola cheese, buttermilk blue, crumbled
Walnuts, toasted, for garnic
PREPARATION
In a medium sized saucepot heat water until warm and keep simmering while making risotto. [...]

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Lemony Gold Beet Barley Risotto

Serves 6
Barley replaces the traditional Arborio rice here for a textured, nutty-tasting whole-grain risotto. Soaking the barley overnight reduces its cooking time. Gold beets have a sweet, mellow flavor. When roasted with the skin intact, their beautiful color is preserved. Wait to salt the risotto until you’ve added the ricotta salata; as the name implies, [...]

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Mushroom Herb Asparagus Risotto

Risottos are an Italian delight!

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Pea & Lemon Risotto with Mint Butter

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. [...]

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Pumpkin Sage Risotto

Serves 6
INGREDIENTS
1¾ cups chicken broth
1¾ cups water
1 medium yellow onion, chopped
1 tablespoon olive oil
¼ cup fresh sage leaves, chopped
1 tablespoon sugar
2 cups fresh pumpkin, peeled and seeded, cut into ¼-inch cubes
¾ cup Arborio rice
½ cup Parmesan Reggiano, grated
1 tablespoon unsalted butter
Freshly grated nutmeg
Salt and pepper, to taste
PREPARATION
In a medium sized saucepot heat chicken broth and [...]

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Shrimp & Asparagus Risotto with Parsley Chive Salt Butter

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 [...]

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Spinach and Fresh Herb Risotto

Serves 6
INGREDIENTS
2 cups water
1 cup vegetable broth
1 medium yellow onion, chopped
2 cloves garlic, chopped
2 tablespoons olive oil
1½ cups baby spinach
½ cup fresh basil leaves, chopped
½ cup fresh Italian parsley, chopped
¼ cup fresh chives, chopped
2 tablespoons fresh marjoran, chopped
1½ cup Arborio rice
1 cup white wine
1 tablespoon butter
¼ cup Asiago cheese
Salt and pepper, to taste
PREPARATION
In a medium [...]

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Spring Greens Garlic Risotto

Risottos are an Italian delight!

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Spring Herb Risottos

Risottos are an Italian delight!

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Spring Pea Risotto with Prosciutto and Basil & Mint Butter

Serves 6
INGREDIENTS
For the pea risotto
5 cups chicken broth
2 tablespoons olive oil
1 shallot, chopped fine
1½ cups Arborio rice
½ cup dry white wine
5 slices of prosciutto cut in small pieces
1 cup fresh peas, blanched
1 cup parmesan cheese
Salt
Freshly ground pepper
For the basil & mint butter
2 tablespoons butter, softened
2 cloves garlic
1 shallot, chopped superfine
Juice and zest of 2 lemons
1 [...]

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