By mlb, on May 27th, 2009%
What is this? Another post? Holy crap, yes, it’s another post. This was another meal we had over the Memorial Day Weekend. It was a very green meal with green herb risotto and some (leftover) pea puree bruschetta. We even had matcha creme brulee for desert. See? very green!
The risotto was good, but I will confess to adding a tad more cheese that the original recipe called for — mainly a few tablespoons of herbed goat cheese and about twice as much Parmesan. That’s just how I roll.
The bruschetta was an afterthought, a little side-snack and a way to show off these awesome garden radishes that jwa pulled up. Grilled, sliced baguette, toasted and rubbed with garlic, then slathered with a bit of the puree, a half cherry tomato . . . → Read More: The Very Green Meal (Featuring Risotto & Pea Puree)
By mlb, on March 25th, 2008%
I cannot believe I’ve only made risotto a handful of times this winter! That is crazy because I luuurve risotto. Maybe the weather is turning all crappy again to inspire me to make more risotto?
Anyway, this is the latest risotto experiment — sort of a Spanish-inspired theme. I’ve just started eating cauliflower and I am trying to throw it into as many dishes as possible. Cauliflower in 2007/2008 is like the spinach of 1995.
I think cauliflower is the last vegetable I have left to develop a liking for…er, okay, wait, still not crazy about beets. And I have tried…but that’s a different story.
So, cauliflower is very good roasted, which is how this recipe starts. Roasting is always a good place to start. After the roasting, there is sauteing, . . . → Read More: The Last Risotto of Winter 2007-08? Cauliflower Risotto with Saffron, Pancetta and Manchego
By mlb, on November 3rd, 2006%
This was one of those, “hmmmm, I wonder what I could throw into a risotto?” kind of meals. Really, once you have arborio rice, broth, wine and Parmesan cheese, anything else goes. So, I had a bag of interesting green garbanzo beans from Trader Joe’s in the freezer. I also had about a half pound of medium (say 36/40 count or somewhere around there — not too important, though) shrimp. Add some cherry tomatoes and it’s the first risotto of the 2006/2007 season!
Shrimp, Garbanzo Bean & Cherry Tomato Risotto
1/2 pound medium shrimp (size doesn’t really matter so much here, as you are going to slice the shrimp into bite-sized pieces — just don’t use small bay shrimp)
2 tbsp olive oil
1/2 tsp dried oregano
1 1/2 cups arborio rice
3/4 cup . . . → Read More: The First Risotto of the Season: Shrimp, Garbanzo Bean & Cherry Tomato Risotto
By mlb, on May 29th, 2006%
This last week here in Portland has been cold and rainy. A few nights ago, jwa and I even contemplated using the last of the firewood. We considered it briefly, but decided it was cozy enough lazing on the couch watching the Daily Show and the Lost finale with the cats (they make surprisingly good lap and leg warmers).
Feeling the need for more warmth and a little comfort while the rain pounded the roof and the basement collected a little bit of water, I decided to whip up a pot of asparagus risotto. It’s a very good dish but it can be tricky to time it right. Ideally, you want to make it in the Spring, when asparagus is in season, but when it’s too hot, the last thing . . . → Read More: Risotto Weather’s Last Stand: Asparagus Risotto
