Monday, February 9, 2009


Risotto one of my favorite dishes ever! Sweet or savory. I really like creamy cheesy risotto with veggies, asparagus and mushrooms are the best combo I think. If you don't feel up for sautéing the rice, stirring stirring stirring until the rice is tender and creamy, the box of Safeway brand cheese risotto is good and easy to make, just par cook the veggies and throw them in when the rice is ready. Use chicken or veggie stock instead of water for extra flavor. I have two recipes that are good and easy. One sweet, one savory.

Three Cheese Risotto from
  • 1 tablespoon olive oil
  • 1 cup chopped onions
  • Salt and white pepper
  • 6 cups chicken stock
  • 2 teaspoons chopped garlic
  • 1 pound Arborio rice
  • 1 tablespoon butter
  • 1/4 cup heavy cream
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • 1/4 cup grated Romaino cheese
  • 1/4 cup grated Asigo cheese
  • 2 tablespoons chopped chives
In a large saute pan, over medium heat, add the olive oil. When the oil is hot, add the onion and season with salt and pepper. Saute for 3 minutes, or until the onions are slightly soft. Add the stock and garlic. Bring the liquid to a boil and reduce to a simmer. Cook for 6 minutes. Add the rice and simmer for 18 minutes, stirring constantly, or until the mixture is creamy and bubbly. Add the butter, cream, cheese and chives. Reseason with salt and pepper. Simmer for 2 minutes and serve immediately.

Chocolate Risotto Pudding
  • 6 cups milk
  • 1 cup sugar
  • 2 vanilla beans, split lengthwise
  • 4 tablespoons butter, divided
  • 2 cups Arborio rice
  • 1/4 pound chopped bittersweet chocolate
  • 2 tablespoons chopped hazelnuts
  • Small piece white chocolate, to shave for garnish

Bring the milk, sugar and vanilla beans to a bare simmer over low heat for 10 minutes to infuse vanilla flavor. Remove the bean pods and keep the milk hot.

Heat 2 tablespoons of the butter in a large saucepan over moderate heat. Stir in the rice and cook, stirring until the rice is hot, about 2 minutes. Begin adding the hot milk 1 cup at a time, stirring often and adding more milk when the previous addition has been absorbed. Adjust heat to maintain a nice simmer. It will take about 20 minutes for the rice to become creamy and al dente. It is possible you may not need all of the milk. Remove the risotto from the heat and stir in the remaining butter, and chopped chocolate. Sprinkle with chopped hazelnuts, shave white chocolate over the top and serve.

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