Lemony Gold Beet Barley Risotto

October 2nd, 2011 § 0 comments § permalink

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, it is quite salty. This aged ricotta does not melt, but instead retains a pleasant firm chewiness.

Ingredients

2 gold beets
2 teaspoons lemon zest
1 tablespoon plus 1 teaspoon freshly squeezed lemon juice
6 tablespoons olive oil, plus more for serving
Salt and freshly ground black pepper
4 cups vegetable or chicken stock
1 yellow onion, finely diced
1 cup pearled barley, soaked in water overnight in the refrigerator
2 cloves garlic, minced
1 cup white wine
1¼ cups crumbled ricotta salata

Directions

Preheat the oven to 400°.

Wash and trim the beets, leaving a little of the stems so that you do not cut into the beets themselves. Put the beets in a casserole dish with 3 tablespoons water. Cover tightly and roast until the beets are very tender, about 45 minutes. When cool, pull off and discard the skins. Finely chop the beets. Add them to a bowl with the zest, lemon juice, 3 tablespoons of the olive oil, and a dash of salt. Set aside.

Pour the stock into a pot and bring to a boil. Decrease the heat to a simmer.
Heat a large soup pot over medium-high heat. Add the remaining 3 tablespoons olive oil, then the onion, and sauté until translucent. Remove the barley from the soaking water, then add the barley and garlic to the soup pot and sauté for 1 minute. Stir in the wine and cook until evaporated, about 2 minutes.

Ladle a cup of stock into the risotto and stir until the liquid is absorbed. Repeat, adding the stock 1 cup at a time, until the barley is tender. This will take about 30 minutes. Reserve ¼ cup of the stock to stir into the risotto at the end. When the barley is tender, stir in all but a few tablespoons of the beets and cook for 1 minute. Turn off the heat and fold in 1 cup of the ricotta and the remaining stock.

Serve the risotto with a little olive oil spooned on top. Top with the remaining ricotta and the reserved diced beets. Season with black pepper.

Copyright © by Louisa Shafia. All rights reserved.

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.

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.

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.

Artichoke Risotto with Peas and Pancetta

May 4th, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

1 quart chicken stock
3 ounces pancetta, cut into ¼ inch dice
1 teaspoon olive oil
â…“ 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 chopped mint

DIRECTIONS

Bring the stock to a gentle simmer in a sauce pan.

In another sauce pan, combine pancetta and olive oil and sauté over medium until crisp. With a slotted spoon transfer the pancetta to a paper towel line plate. Add the onion and sauté 4-5 minutes. Add garlic and sauté 1 minute longer.

Add the rice and cook stirring for 3 minutes until opaque. Add the wine and cook until the rice has absorbed it, 1-2 minutes.

Add ½ cup stock to the rice and stir until it is absorbed, continue adding stock a ½ cup at a time, stirring constantly, until ¾ quarters of it has been absorbed by the rice.

Add the peas and pancetta, and artichokes. Continue cooking until all of the stock has been absorbed and the rice is tender. Stir in the butter and parmesan cheese, season with fresh ground black pepper. Stir in the parsley and mint and serve at once.

Recipe Property of Peter Berley

Spring Pea Risotto with Prosciutto and Basil & Mint Butter

April 25th, 2011 § 0 comments § permalink

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 cup basil leaves
¼ cup mint leaves
¼ teaspoon red pepper flakes
Salt

DIRECTIONS

For the pea risotto

In a medium sized saucepot heat chicken broth until warm and simmer while making risotto. In a separate medium saucepot over medium heat, add olive oil. Cook shallot until translucent, about 5 to 7 minutes. Add prosciutto and cook until crispy. Add rice and cook and stir for 1 minute. 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. Add peas and cook 5 minutes more. Remove from heat, and finish with cheese, and basil & mint butter. Season with salt and pepper and serve.

For the basil & mint butter

In a small bowl, combine all ingredients and use to finish risotto.

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

April 24th, 2011 § 0 comments § permalink

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 heat, add olive oil. Cook shallot until translucent, about 5 to 7 minutes. Add rice and cook and stir for 1 minute. Next, add wine and cook until all liquid is absorbed. Add 1 cup vegetable broth, reduce and then add another ½ cup liquid every 7 minutes or so until rice is almost cooked through, about 20. Add peas and watercress and cook 5 minutes more. Remove from heat, and finish with goat cheese. Season with salt and pepper and serve garnished with pea shoots.

Ginger Brown Rice Coconut Milk Mango Risotto

November 9th, 2010 § 0 comments § permalink

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 brown rice, cook stirring constantly, for 1 minute. Add coconut milk, milk and vanilla bean. Turn the heat to high, bring to a boil, then reduce heat to medium-low and simmer until tender and liquid is reduced, creamy and thick, about 20 minutes.

Meanwhile, in a separate small sauté pan, add coconut and toast until golden brown.

To serve, spoon risotto into bowls and garnish with toasted coconut.

Herbed Beet Greens and Gorgonzola Risotto

November 9th, 2010 § 0 comments § permalink

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. In a separate saucepot, sauté garlic in butter and olive oil over medium heat until fragrant, 1 minute. Add beets stems and cook, stirring occasionally, about 5 minutes. Add the rice and thyme leaves, cook, stirring constantly, 1 minute. Add the wine and cook, stirring constantly until wine is absorbed, add 1 cup of water, continue cooking and adding water, add another ½ cup liquid every 7 minutes or so until rice is cooked through and tender, about 20 to 25 minutes. Remove from heat and add gorgonzola cheese and mix. Garnish with walnuts and serve immediately.

Spinach and Fresh Herb Risotto

November 9th, 2010 § 0 comments § permalink

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 sized saucepot heat water and vegetable broth until warm and simmer while making risotto. In a separate large saucepot, sauté onions and garlic in oil until translucent, 5 to 7 minutes. Add spinach and herbs and sauté, 1 to 2 minutes. Then add rice, cook stirring constantly, for 1 minute. Next add white wine and reduce until rice absorbs all the liquid, 3 to 5 minutes. Next, add ½ cup liquid, reduce liquid and then add another ½ cup liquid every 7 minutes or so until rice is cooked through and tender, about 20 to 25 minutes. Remove from heat, finish with butter and cheese and season with salt and pepper. Serve immediately.

Pumpkin Sage Risotto

November 9th, 2010 § 0 comments § permalink

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 water until warm and simmer while making risotto. In a separate large saucepot, sauté onion in oil until translucent, 5 to 7 minutes. Add sage, sugar and pumpkin. Then add rice, cook stirring constantly, for 1 minute. Next, add 1 cup liquid, reduce liquid and then add another ½ cup liquid every 7 minutes or so until rice is cooked through and tender, about 20 to 25 minutes. Remove from heat, and finish with cheese, butter, grated nutmeg and season with salt and pepper. Serve immediately.

Barley Risotto with Kale and Sausage

November 9th, 2010 § 0 comments § permalink

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 saucepot add olive oil and sauté garlic and onion, 5 minutes. Then crumble in sausages and add fennel seeds, sauté until sausage is cooked, 5 to 7 minutes, remove sausage and fennel seeds from pot and set aside. Next, add kale and sauté until wilted, 3 to 5 minutes. Add barley and ½ cup broth, reduce liquid and then add another ½ cup broth every 7 minutes or until barley is cooked through and tender, about 20 to 25 minutes. Add sausage and fennel seeds back to pot and combine. Remove the pot from heat and finish with cheese and butter. Season with salt and pepper and serve.

Herbed Beet Green Gorgonzola Risotto

October 5th, 2010 § 0 comments § permalink

Serves 5

INGREDIENTS

2 cloves of garlic, chopped fine
Olive oil
1 tablespoon butter
Tops of 2 bunches of beets, chopped, stems included
1 cup Arborio rice
¼ cup fresh thyme leaves
1 cup red wine
3 cups water
Gorgonzola cheese, buttermilk blue
Walnuts, for garnish

PREPARATION

In a heavy bottom saucepan, sauté garlic in butter and olive oil over medium heat until translucent. Add beets stems and cook, stirring occasionally, about 5 minutes. Add the rice and cook, stirring constantly, 1 minute. Stir in the wine and cook, stirring constantly until wine is absorbed,  add 1 cup of water, continue cooking and adding water, about ½ cup at a time, stirring constantly and letting each cup of water  be absorbed before adding the next one, until the rice is tender or al dente and creamy-looking.  Remove from heat and add gorgonzola cheese and mix.  Serve with walnuts for garnish.

Spring Greens Garlic Risotto

October 31st, 2009 § 0 comments § permalink

Follow the basic risotto recipe and add the ingredients listed below during the sauté stage and the fresh herbs at the end.

INGREDIENTS

2 c brown rice
3 c chopped chard, sorrel, spinach, and dandelion greens
½ c chopped red onion
½ c chopped shallot
1 c dry white wine
¼ c butter
¼ c asiago cheese
¼ c each of tarragon and chives chopped fine

Mushroom Herb Asparagus Risotto

October 31st, 2009 § 0 comments § permalink

Follow the basic risotto recipe and add the ingredients listed below during the sauté stage and the fresh herbs at the end.

INGREDIENTS

2 c aborio rice
1 c crimini mushrooms sliced thick
1 bunch asparagus chopped in 1 1/2 inch sections
½ c chopped shallot
1 c dry white wine
¼ c butter
¼ c asiago cheese
¼ c each of the following herbs chopped fine: basil, chives, tarragon, and thyme

Spring Herb Risottos

October 31st, 2009 § 2 comments § permalink

Risottos are an Italian delight! Risotto is technically a specific type of rice that is high in starch and cooked using a specific method in which the rice’s natural creamy texture is extracted. Over the years, risottos have adapted and evolved. With a bit of creativity, slightly different styles of risotto, technically known as risotto styled rice, can be a fun, healthy and creative way to enjoy rice.

There are several schools of thought on cooking risotto, but we tend to follow the four step or four stage philosophy:

Step 1
First, the rice is sautéed in some type of fat, butter, or olive oil. The rice is sautéed until it is evenly coated and begins to turn translucent. This stage generally takes about ten minutes and is done on low heat. After the first 3-4 minutes, you can add flavors like garlic, onion, and leeks.

Step 2
During step 2, liquids are added to the risotto. If you are using any alcohol, wine, beer or liquor add this to the sautéing rice mixture and stir well.

Step 3

Once you have added your liquids, you can begin to add stock. Add about ½ cup at a time and stir every few minutes. Make sure that the heat is simmering at this stage so that the rice cooks slowly and evenly. Keep adding stock as it cooks down until the rice is tasking soft but al dente, usually about 15 – 20 minutes.

Step 4
When the rice is done to your liking, take it off of the heat. Once you have taken it off the heat, add the butter and cheese. Never add the butter or the cheese before you take it off the heat. At this point, the rice should become extremely creamy.

**Remember: You need very little butter and cheese to get the right texture and consistency.

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