kohlrabi risotto

prep time:  tbd
cook time:  tbd
servings:  tbd

ingredients:
1 pound kohlrabi
7 - 8 cups chicken stock
1 tablespoon olive oil
1/2 cup minced onion
1 1/2 cups arborio rice
1 - 2 garlic cloves - minced
salt
pepper
1/2 cup dry white wine
1/4 - 1/2 cup grated parmesan cheese
2 - 3 tablespoon chopped parsley

steps:
1.  peel the kohlrabi, making sure to remove the fibrous layer just under the skin, and cut into 1/2-inch dice.

2.  place stock in a saucepan and bring to a simmer over medium heat.  season well.  reduce heat to low.

3.  heat the olive oil over medium heat in a wide, heavy nonstick skillet or saucepan.  add the onion and a pinch of salt, and cook gently until it is just tender, about 3 minutes.  add the diced kohlrabi and garlic and cook, stirring, until the kohlrabi is crisp-tender, about 5 minutes.

4.  add the rice and stir until the grans separate and begin to crackle.  add the wine and stir until it has evaporated and been absorbed by the rice.  begin adding the simmering stock, a couple of ladlefuls at a time.  the stock should just cover the rice, and should be bubbling.  cook, stirring often, until it is just about absorbed.  add another ladleful or two of stock and continue to cook in this fashion.  when the rice is just tender all the way through, but still chewey, in  20 - 25 minutes, it is done.  salt and pepper to taste.

5.  add another ladleful of stock to the rice.  stir in the parmesan and parsley and remove from heat.

- unknown

pan-fried risotto cakes

prep time:  tbd
cook time:  tbd
servings:  4 - 6

ingredients:
2 tablespoons butter
2 tablespoons olive oil + more for frying
1 medium onion - diced fine
2 cups butternut squash - cut into 1/2-inch dice
salt
pepper
1 cup arborio rice
1 tablespoon chopped fresh sage
1/4 cup dry white wine
4 - 5 cups vegetable broth
1 ounce grated parmesan
4 ounces grated fontina
zest and juice of 1 lemon
2 tablespoons finely sliced chives + more for garnish
1 cup flour
2 large eggs - lightly beaten

steps:
1.  put butter and 2 tablespoons olive oil in a wide heavy-bottom saucepan or deep skillet over medium-high heat.  add onion and cook until softened and lightly colored, about 5 minutes.  add squash and season generously with salt and pepper.  cook, stirring occasionally, until squash is cooked but not soft, about 5 minutes.  add rice and sage and stir to combine, then add wine and cook for 1 minute more

2.  add 2 cups vegetable broth and bring to a brisk simmer.  cook until liquid is nearly evaporated, about 5 minutes.  continue adding broth 1 cup at a time and cook in the same fashion until rice is just done and all liquid is absorbed, about 10 minutes.  turn off heat and stir in parmesan, fontina and lemon zest and juice.  taste and adjust seasoning.  stir in chives, then spread mixture on a baking sheet to cool.  cool for at least 2 hours.

3.  with a spoon, divide mixture into 12 pieces.  shape each piece into an oval patty.  roll patties lightly in flour to coat.  pour olive oil to a depth of 1/2-inch into a cast-iron skillet and place over medium heat.  dip floured rice patties briefly into beaten egg, then fry gently on both sides until browned.  drain on paper towels.  serve hot, sprinkled with more parmesan and chives if desired.

- new york times, november 2013

risotto with slow-roasted tomatoes

prep time:  tbd
cook time:  tbd
servings:  4 - 6

ingredients:
8 - 10 ripe plum tomatoes
1 tablespoon olive oil
4 large cloves garlic - slivered
salt
pepper
6 - 8 sprigs fresh thyme
1 ounce pancetta - diced
1 medium onion - finely chopped
1 1/2 cups arborio rice
3 cups vegetable stock
1/2 cup dry white wine
1 tablespoon finely slivered sage leaves
1 ounce pecorino - grated

steps:
1.  heat oven to 300 degrees.  cut tomatoes in half lengthwise.  place on a foil-lined baking sheet, cut side up.  brush with olive oil, scatter a few slivers of garlic on each, season with salt and pepper and place a piece of thyme sprig on top of each.  bake 3 hours.  discard thyme.  chop tomatoes and garlic.

2.  place a 3-quart saucepan on medium heat, add pancetta and cook until fat starts to render and pancetta barely begins to brown.  add onion and saute until soft but not brown.  stir in rice and cook a couple of minutes, until grains whiten a bit.  place stock in a separate saucepan on very low heat.

3.  add wine to rice and onions, stir and cook just until it is absorbed.  start adding warm stock, about 1/2 cup at a time, stirring and adding more as it is absorbed.  when 3 cups of stock have been used, fold in tomatoes and sage.  season with slat and pepper.  risotto should be almost al dente.  continue cooking about 5 minutes more, adding a little more stock or some water if needed until rice is just done.  divide among 4 - 6 warm plates.  top each with cheese and serve.

- new york times, october 2013

butternut squash risotto

prep time:  tbd
cook time:  tbd
servings:  4

ingredients:
1 tablespoon butter
1 1/2 pounds butternut squash - peeled, seeded, and cut into 1/2-inch chunks
salt
pepper
1 cup arborio rice
1/2 cup dry white wine
2 14 1/2-ounce cans chicken broth - mixed with 1/2 cup water and heated
1/3 cup grated parmesan cheese + more for garnish
1 tablespoon chopped sage + more for garnish

steps:
1.  in a medium heavy-bottom saucepan, melt butter over medium heat.  add squash, season with slat and pepper.  cook, stirring often, until edges soften, 6 - 8 minutes.

2.  add rice, stir to coat.  add wine, cook until almost all the liquid has evaporated, 1 - 2 minutes.

3.  reduce heat to medium-low.  add 1/2 cup hot broth mixture.  cook, stirring, until almost all liquid is absorbed.  add remaining broth mixture, 1/2 cup at a time, stirring until liquid is absorbed before adding more, 35 - 40 minutes.

4.  stir in parmesan, sage, and 1 1/2 teaspoons salt.  serve immediately, garnished with more parmesan and sage.

- martha stewart

fresh spinach risotto

prep time:  tbd
cook time:  tbd
servings:  tbd

ingredients:
1 cup arborio rice
1/4 onion - finely diced
2 cloves garlic
1/4 olive oil
2 tablespoons butter
3 - 4 cups chicken stock - warmed
1 bunch fresh spinach
1/2 cup parmesan cheese
salt
pepper

steps:
1.  bring a pot of water to a boil.  cut off the stems of the spinach.  blanch spinach in salted water for 1 - 2 minutes, then drain and press excess water out.  add spinach and parmesan to a food processor with a little olive oil and salt and pepper to taste.  pulse until spinach and cheese form a thick paste.  set aside.

2.  saute the onion and garlic in the oil over low heat.  once soft, melt in the butter.  add rice and increase the temperature to medium-low.  stir the rice mixture for about 5 minutes until the rice has absorbed most of the oil.

3.  begin adding warm chicken stock in very small increments.  stir regularly and only add more stock once it's been soaked up by the rice.  make sure the heat is under control and allow only the littlest of simmer. 

4.  stir in 4 - 5 heaping spoonfuls of spinach mixture, top with grated parmesan and olive oil.

- smoked paprika

risotto with edamame, arugula, and porcini

prep time:  10 minutes
cook time:  30 minutes
servings:  4

ingredients:
1 ounce dried porcini mushrooms
2 cups water
1 bag frozen shelled edamame
1 1/2 cup arborio rice
1/4 cup chopped shallot
1 1/2 tablespoons olive oil
1 teaspoon lemon zest
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups arugula - torn into bit-size pieces
1/2 cup freshly grated parmesan cheese

steps:
1.  bring mushrooms and water to a boil in a small saucepan over high heat.  cover the pan and remove from the heat; let stand until the mushrooms are softened, about 10 minutes.  line a fine-mesh sieve with a wet paper towel and place over a large measuring cup or medium bowl.  pour the mushrooms and liquid into the sieve.  reserve the liquid.  transfer the mushrooms to a cutting boar and let cool slightly, then coarsely chop.  add enough water to the strained liquid to equal 4 1/2 cups; set aside the mushrooms and liquid.

2.  cover edamame with water in a small saucepan and bring to a boil over high heat.  reduce heat to medium and simmer for 2 minutes, set aside in the cooking water.

3.  meanwhile, place rice and shallot in a shallow 3-quart baking dish that will fit and rotate properly in your microwave.  stir in oil until the rice is evenly coated.  spread the rice evenly in the dish and microwave, uncovered, on high until it looks opaque and is just beginning to color in one or two spots, 3 minutes.

4.  add lemon zest and juice, salt, pepper, the reserved chopped mushrooms and the mushroom water; stir together well.  microwave on high for 9 minutes. stir well, then microwave until the rice is tender but still firm in the center and most of the liquid has been absorbed, 9 minutes more. after 9 minutes, cook in 3-minute intervals, stopping to stir and test rice for doneness.  drain the edamame and add to the risotto along with arugula and parmesan; stir until the arugul is wilted.

- delish

clam risotto with bacon and chives

prep time:  tbd
cook time:  tbd
servings:  4

ingredients:
3 cups calm juice
3 cups water
1/4 pound bacon - slices cut crosswise into thin strips
4 tablespoons olive oil
1 onion - chopped
3 cloves garlic - minced
2 cups arborio rice
1 cup dry white wine
1/4 teaspoon salt
3 tablespoons chopped chives
1/4 teaspoon pepper
1 cup drained chopped clams

steps:
1.  in a medium saucepan, bring the clam juice and water to a simmer.

2 in a large pot, cook the bacon until crisp.  remove the bacon from the pot and pour off all the fat.  in the same pot, heat the oil over moderately low heat.  add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes.

3.  add the rice to the pot and stir until it begins to turn opaque, about 2 minutes.  add the wine and salt and cook, stirring frequently, until all the wine has been absorbed.

4.  add the bacon and about 1/2 cup of the simmering clam juice to the rice and cook, stirring frequently, until the liquid has been completely absorbed.  the rice and liquid should bubble gently; adjust the heat as needed.  continue cooking the rice, adding clam juice 1/2 cup at a time and allowing the rice to absorb the liquid before adding the next 1/2 cup.  cook the rice in this way until tender, 25 - 30 minute in all.  the liquid that hasn't been absorbed should be thickened by the starch from the rice.  you may not need to use all of the clam juice, or you may need to add some water.

5.  stir in the chives, pepper, and clams.  cook, stirring, until the clams are just done, about 1 minute.  taste for salt and add more salt if needed.

- delish

creamy seafood risotto

prep time:  tbd
cook time:  tbd
servings:  6

ingredients:
3 cups clam juice
2 1/2 cups water
2 tablespoons olive oil
1 small onion - finely chopped
salt
pepper
1 1/2 cup arborio rice
pinch saffron threads
1/2 cup dry white wine
1 tablespoon unsalted butter
1 shallot - minced
1/2 pounds cooked shrimp - cut into thirds
1/2 pounds lump crabmeat
2 tablespoons parsley - chopped
1/2 cup mascarpone cheese

steps:
1.  in a medium saucepan, combine clam juice and water and bring to a simmer. keep warm.

2.  in a large saucepan, heat olive oil.  add onion, season with salt and pepper, and cook over moderate heat, stirring, until softened, about 5 minutes.  add rice and cook 1 minute, stirring to thoroughly coat.  crumble saffron into wine and add to rice.  cook, stirring until wine is absorbed.  add 1 cup warm clam juice and cook over moderate heat, stirring constantly, until nearly absorbed.  continue adding juice 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions.  risotto is done when rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total.  season with salt and pepper.

3.  melt butter in a large skillet.  add shallot and cook over moderate heat until softened, about 2 minutes.  add shrimp and crab and cook until just heated through.  scrape seafood into risotto and stir in parsley and mascarpone.  serve immediately.

- delish

shrimp and bay-scallop risotto with mushrooms

prep time:  tbd
cook time:  tbd
servings:  4

ingredients:
1/2 ounces dried porcini mushrooms
2/3 cup boiling water
4 cups chicken broth
2 cups clam juice
1 tablespoon olive oil
1 tablespoon butter
1 onion - chopped
4 cloves garlic - minced
1 1/4 cups arborio rice
1/2 pounds mushrooms - cut into thin slices
1/4 cup dry white wine
1 teaspoon salt
1/2 pound medium shrimp - shelled
1/2 pound bay scallops

steps:
1.  in a small bowl, soak the dried mushrooms in the boiling water until softened, about 15 minutes.  remove the mushrooms and strain their liquid into a medium saucepan through a sieve lined with paper towel.  rinse the mushrooms well to remove any remaining grit and chop them.  add the broth and clam juice to the mushroom-soaking liquid and bring to a simmer.

2.  in a large pot, heat the oil and butter over moderately low heat.  add the onion and cook, stirring occasionally, until translucent, about 5 minutes.  add the garlic and rice and stir until the rice begins to turn opaque, about 2 minutes.  add the fresh mushrooms and cook for 1 minute.  add the wine and salt and cook, stirring, until the wine has been absorbed.

3.  stir in the dried mushrooms and 1/2 cup of the simmering stock; cook, stirring frequently, until the stock has been absorbed.  the rice and the stock should bubble gently; adjust the heat as needed.  continue cooking the rice, adding the stock 1/2 cup at a time and allowing the rice to absorb the stock before adding the next 1/2 cup.  cook, stirring, until the rice is tender and the shrimp and scallops are done, about 5 minutes longer.  the stock should be thickened by the starch from the rice.  you may not need to use all of the liquid.

- delish

wild mushroom-and-red wine risotto

prep time:  tbd
cook time:  tbd
servings:  6

ingredients:
5 1/2 cups chicken stock
2 tablespoons olive oil
1 small onion - finely diced
salt
pepper
1 1/2 cups arborio rice
1/2 cups dry red wine
2 tablespoon unsalted butter
1 pound mixed wild mushrooms - thinly sliced
1 shallot - minced
1/2 cup parmigiano-reggiano - freshly grated
2 tablespoons parsley - chopped

steps:
1.  in a medium saucepan, bring chicken stock to a simmer.  keep warm.

2.  in a large saucepan, heat olive oil.  add onion, season with salt and pepper, and cook over moderate heat, stirring, until softened, about 5minutes.  add rice and cook, stirring, 1 minutes.  add wine and cook, stirring, until wine is absorbed.  add 1 cup warm stock and cook over moderate heat, stirring constantly, until nearly absorbed.  continue add stock 1/2 cup at a time stirring constantly, until nearly absorbed between additions.  risotto is done when rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total.  season with salt and pepper.

3.  meanwhile, in a large skillet, melt butter.  add mushrooms and shallot, season with salt and pepper and cook over moderately high heat, stirring occasionally, until softened and browned, about 10 minutes.  scrape mushrooms into risotto and stir in cheese and parsley. 

- delish

mushroom and chicken risotto

prep time:  tbd
cook time:  tbd
servings:  4

ingredients:
2 tablespoons butter
1/2 pound mushrooms - cut into thin slices
2/3 pounds boneless, skinless chicken breasts - cut into 1/2-inch pieces
1 teaspoon salt
1/4 teaspoon pepper
5 1/2 cups chicken broth
1 tablespoon oil
1/2 cup chopped onion
1 1/2 cup arborio rice
1/2 cup dry white wine
1/2 cup grated parmesan cheese + more for serving
2 tablespoons chopped fresh parsley

steps:
1.  in a large pot, heat the butter over moderate heat.  add the mushrooms.  cook, stirring frequently, until the mushrooms are browned, about 5 minutes.  add the chicken, 1/4 teaspoon of the salt and pepper.  cook until the chicken is just done, 3 - 4 minutes.  remove the mixture from the pan.  in a medium saucepan, bring the broth to a simmer.

2.  in the large pot, heat the oil over moderately low heat.  add the onion and cook, stirring occasionally, until translucent, about 5 minutes.  add the rice and stir until it begins to turn opaque, about 2 minutes.

3.  add the wine and the remaining 3/4 teaspoon salt to the rice.  cook, stirring frequently, until all of the wine has been absorbed.  add about 1/2 cup of the simmering broth and cook stirring frequently, until it has been absorbed.  the rice and broth should bubble gently, adjust the heat as needed.  continue cooking the rice, adding broth 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup.  cook the rice in this way until tender, 25 - 30 minutes in all.  the broth that hasn't been absorbed should be thickened by the starch from the rice.  you may not need to use all the liquid, or you may need more broth or some water.

4.  stir in the chicken and mushrooms, the parmesan and the parsley and heat through.  serve with additional parmesan.

- delish

bacon, egg and leek risotto

prep time:  tbd
cook time:  tbd
servings:  4

ingredients:
t cups chicken broth
1 cup finely chopped bacon (about 4 slices)
1 tablespoon olive oil
2 large leeks - quartered lengthwise, cleaned and chopped small
3 tablespoons unsalted butter + more for frying eggs
1/2 small onion - finely chopped
2 cups arborio rice
1/3 cup dry white wine
1 cup finely grated parmesan cheese + more for garnish
salt
pepper
4 large eggs

steps:
1.  place stock or broth in a small-medium saucepan over very low heat.  heat until steamy, but not simmering. 

2.  heat a second medium saucepan over medium heat.  add bacon and cook until all fat is rendered and is tender and barely crisp.  remove with a slotted spoon to a bowl and set aside.  add tablespoon o oil to the bacon fat if needed, then add the leeks.  cook leeks on medium-low for 10 - 12 minutes, until softened and mostly tender.  transfer to bowl with bacon and set aside.

3.  add butter to pan and once melted, cook onion until translucent and tender, about 5 minutes.  add rice and cook saute until faintly toasted, about 4 minutes.  add wine and cook until it almost disappears, about 2 minutes.  ladle 1 cup broth into the rice mixture and simmer until it absorbs, stirring frequently.  add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is al dente, about 25 - 30 minutes.  when desired texture and tenderness is achieved, stir in cheese, bacon and leeks.  season with salt and pepper to taste.  ladle rice into serving bowls.

4.  in a small skillet, heat butter over medium-high and swirl to coat pan.  crack one egg into the skillet, season with salt and pepper and reduce heat to medium.  cook egg sunny-side-up.  place on top of risotto.  repeat until all risotto servings have an egg.  garnish with grated parmesan.

- smitten kitchen

mushroom, pea and leek risotto

prep time:  tbd
cook time:  tbd
servings:  2

ingredients:
6 mushrooms
1/2 tablespoon olive oil
salt
pepper
1 - 1 1/2 cup frozen peas
4 cups chicken stock
1/2 tablespoon unsalted butter
1/2 tablespoon olive oil
2 leeks, white parts only - sliced and cleaned
3/4 cup aborio rice
1/2 cup white wine
1/3 cup grated paremesan

steps:
1.  pulse the mushrooms in a food processor until they are roughly chopped.  heat the olive oil in a skillet over medium-high heat.  ad the mushrooms.  season with a pin of salt and pepper.  saute until the mushrooms are tender and have released most of their liquid.  add the peas and saute until they are warm.

2.   in a large saucepan, heat the olive oil and butter over medium heat.  add the leeks and saute until tender.  add the rice and stir for about 1 minute.  stir in the wine.  let it cook, stirring occasionally, until absorbed.  if it appears to be cooking above a simmer turn the heat down.  add the stock about 1/2 cup at a time, adding each addition as the one before is absorbed.

3.  heat until warmed through.  stir in cheese.  taste and season with salt and pepper as needed.

- a good appetite blog

asparagus risoto

prep time:  tbd
cook time: 45 minutes
servings:  3 - 4

ingredients:
1 pound asparagus - peeled, trimmed and cut into 1-inch pieces, tips reserved
4 - 6 cups chicken
2 tablespoon olive oil
3 tablespoons butter
1/3 medium red onion - diced
1 1/2 cups arborio rice
1/2 cup dry white wine
salt
1/2 cup grated parmesan cheese

steps:
1.  bring a pot of water to a boil.  add half the asparagus stalks and cook until quite soft, at least 5 minutes.  rinse quickly under cold water.  put cooked asparagus in a blender or food processor and add just enough water to allow machine to puree until smooth.  set aside.

2.  put stock in a medium saucepan over low heat.  put oil and 1 tablespoon butter in a large, deep nonstick skillet over medium heat.  when it is hot, add onion, stirring occasionally until it softens, 3 - 5 minutes.

3.  add rice and cook, stirring occasionally, until it is glossy, about 2 - 3 minutes.  add white wine, stir, and let liquid bubble away.  add a large pinch of salt.  add warmed stock, 1/2 cup or so at a time, stirring occasionally.  each time stock has just about evaporated, add more.

4.  after about 15 minutes, add remaining asparagus pieces and tips, continuing to add stock when necessary.  in 5 minutes, begin tasting rice.  you want it to be tender, but with a bit of a crunch; it could take as long as 30 minutes total to reach this stage.  when it does, stir in 1/2 cup asparagus puree.  remove skillet from heat, add remaining butter and stir briskly.  add parmesan and stir briskly, then taste and adjust seasoning.  risotto should be slightly soupy.  serve.

- new york times, may 2007

mushroom risotto

prep time:  tbd
cook time:  tbd
servings:  tbd

ingredients:
1/4 cup +1 tablespoon butter

1/4 cup olive oil
1 medium onion - minced
1 1/2 cup raw arborio rice
10 ounces raw mushrooms - sliced
1/2 cup dry white wine (like chardonnay)
4 to 5 cup boiling broth
1/2 cup parmesan cheese - shredded
1/2 cup swiss or gruyere cheese - shredded
salt and pepper to taste

steps:
1.  melt 1 tablespoon of butter in a saute or frying pan.  cook the mushrooms until brown and tender.  set aside.

2.  melt 1/4 cup of butter and 1/4 cup of olive oil in a large, heavy skillet (or large pot).  add the onions and saute slowly until tender, but be careful not to brown them.

3.  add rice and stir gently allowing each grain to get a little toasted (this is the "tostatura" part).  this should only take about 10 minutes.

4.  after the rice is sufficiently toasted, add the mushrooms and stir gently for a couple minutes.

5.  add salt and pepper to taste, then add the wine.

6.  stir for a minute or two then add the broth, one ladle at a time, until the rice is tender and the liquid is fully absorbed.  it should take about 25 minutes for the rice to fully cook to al dente and you should stir gently this entire time (this is where patience comes in!).  note - you may not need the full 5 cups of broth but have it warm and ready, just in case.

7.  when rice is fully cooked, remove from heat and gently stir in the cheeses.

- big mario blog

creamy pumpkin risotto

prep time:  tbd
cook time:  tbd
servings:  tbd

ingredients:
3 cups fresh pumpkin puree
1/2 cup creme fraiche
5 - 6 cups fresh chicken broth
2 cups arborio rice
1 onion - chopped
1/2 cup white wine
1/2 cup fresh grated parmesan cheese
fresh herbs

steps:
1.  heat chicken broth in a pot.

2.  saute onions and rice in a separate stock pot over medium heat.  add white wine and stir.

3.  slowly add hot broth to rice, a ladle at a time to allow rice to absorb the broth and stir; this step will take about 30 minutes.

4.  stir in the pumpkin puree and cook for 5 more minutes on medium heat.

5.  remove from stove and stir in creme fraiche and cheese.  add fresh herbs and salt and pepper to taste.

- avant garde living blog