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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, stirring, melting and then eating.
Cauliflower Risotto with Saffron, Pancetta and Manchego
1 head of cauliflower, cut into 2-inch-wide florets
2 . . . → 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 halved cherry tomatoes
1 cup frozen green garbanzo beans, (you could easily substitute edamame, canned garbanzo beans or frozen peas)
1 . . . → 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 a person wants is a big bowl of hot, heavy rice. Thankfully, we live in western Oregon, where except . . . → Read More: Risotto Weather’s Last Stand: Asparagus Risotto
By mlb, on March 20th, 2006%
These recipes for shrimp skewers and glaze, I found on Epicurious the other day and thought they looked really good. It was one of those, “Oh, I think we’re having that for dinner tomorrow” moments. It just looked all fresh and healthy and kind of light. Okay, this was in the pre-risotto phase but bear with me here.
The original recipe was for outdoor grill cooking but I used my grill pan. If you make these outside, it’s pretty much the same thing — 3 minutes per side. Oh and if you make these outside on the grill, you’ll want to soak your skewers in water for 30 minutes before assembling or use metal skewers.
Shrimp, Mango & Red Pepper Skewers
3 tbsp olive oil
1 tbsp minced peeled fresh ginger
2 garlic cloves, minced
1 tsp dried crushed red pepper
36 jumbo shrimp (about 2 pounds), peeled, tails left intact, deveined
2 . . . → Read More: Shrimp, Mango and Bell Pepper Skewers with Coconut Risotto
By mlb, on March 3rd, 2006%
This savory little number is from way, way back in December. Then jwa and I got stuck in California. Then it was 2006. Then I forgot all about it. It’s Risotto with Caramelized Onion, Brandy and Roasted Red Bell Pepper and it’s fabulous. I served it with some oven roasted broccoli on top for extra color and beta carotene. Mmm!
Risotto with Caramelized Onion, Brandy and Roasted Red Bell Pepper from The Best 125 Meatless Main Dishes cookbook — otherwise known as the “Risotto Bible”.
2 tbsp Olive Oil
2 medium onions, diced
1 tsp dried rosemary
1/4 tsp salt
2 tbsp brandy
1 medium red bell pepper, roasted
6 cups vegetable or chicken stock
2 cloves garlic, minced
1 tsp nutmeg
1/2 cup grated Parmesan cheese
2 cups Arborio rice
Fresh pepper to taste
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the onions, rosemary and salt. Reduce heat to medium low and sauté, stirring . . . → Read More: The Lost Risotto Post of 2005
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About Me I like to cook. I like to eat. I like to take photos. I live in SE Portland with my husband jwa and a grumpy, old lady cat named Chelsea. That is all.
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