Half Baked Harvest - Made with Love:
Ingredients
Sauce
4 ounces pancetta, chopped (optional, but adds great flavor)
3 tablespoons olive oil
1/2 small sweet onion, diced
2 cloves garlic, minced or grated
1 red pepper, diced
1 pound ground spicy italian chicken sausage or regular spicy italian sausage (may sub regular ground chicken or beef if you do not like spicy)
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried parsley
1/2 teaspoon dried thyme
1 teaspoon pepper + 1/2 teaspoon kosher salt
1 (28 ounce) can crushed tomatoes
4 tablespoons tomato paste
1 cup milk (I use 2%)
Truffle Oil Quinoa Risotto
2 tablespoons butter
1 tablespoon olive oil
2 1/2 cups dry quinoa
5 cups warm chicken broth
1/2 cup white wine
1/2 teaspoon salt + pepper, plus more to taste
1 cup freshly grated parmesan cheese
truffle oil, for drizzling
2 cups provolone cheese, shredded
1 cup mozzarella cheese, shredded
chopped fresh basil or parsley, for garnish
Instructions
Start by making the sauce.
In a heavy bottomed pot, cook 1 tablespoon of olive oil and the pancetta over medium heat, stirring, until the pancetta is lightly browned, about 5 minutes.
Add the onion, garlic and red pepper and cook, stirring until the veggies are softened, about 5 minutes.
Push the veggies off to the side of the pan and increase the heat to medium-high.
Add 1 tablespoon of olive oil to the center of the pan and crumble in the ground sausage.
Cook without stirring for 3 minutes and then begin breaking up the meat and continue to cook, stirring occasionally, until well browned, about 5 minutes.
Add the oregano, basil, parsley and thyme.
Cook another minute or so.Add the tomatoes, tomato paste,1 cup milk, salt and pepper to the pot.
Simmer the sauce, stirring occasionally, until thickened, about 20-30 minutes.
Taste to season with salt and pepper.While the sauce is cooking, make the quinoa.
Bring 4 cups chicken broth to boil in 12 inch high sided skillet.
Add quinoa, reduce heat to medium-low, cover, and simmer until tender and chicken broth is absorbed, about 15 minutes.
After 15 minutes, remove the lid and add the butter, olive oil and remaining 1 cup of chicken broth, stir vigorously for 5 minutes, until the quinoa is thick.
Add the wine and parmesan cheese.
Continue to stir vigorously for 2 to 3 minutes, until the quinoa is thick and creamy.
Season with salt and pepper.
Drizzle with 1-2 tablespoons truffle oil.
Preheat the oven to 190C/375 degrees F.
To assemble the lasagna, grease a 9x13 inch baking dish.
Spread the quinoa risotto in one even layer over the bottom of the greased dish.
Spoon the meat sauce over the quinoa and then top with the provolone and mozzarella cheese.
Bake for 30-35 minutes or until the cheese is lightly golden and the sauce bubbling.
Let sit 10 minutes and then cut and serve with some crusty bread and a drizzle of truffle oil.
Garnish with fresh basil or parsley.
Read the book and then get cooking. Food. Recipe.
Showing posts with label risotto. Show all posts
Showing posts with label risotto. Show all posts
Tuesday, 27 December 2016
Saturday, 2 July 2016
Lemon and aubergine risotto.
The 10 best aubergine recipes | Life and style | The Guardian
Smoky aubergine and the strong freshness of lemon and basil are used here to offset the stodgy tendency of some risottos.
Serves 4
2 medium aubergines
130ml olive oil
Salt and black pepper
1 medium onion, finely chopped
2 garlic cloves, crushed
200g risotto rice
120ml white wine
750ml hot vegetable stock (preferably homemade)
1 lemon, zest grated
2 tbsp lemon juice
20g butter
50g parmesan, grated
10g basil leaves, shredded
1 Start by burning one of the aubergines on a gas hob.
Line the area around the hob head with foil, and put the aubergine directly on to a moderate flame and roast for 12-15 minutes, turning frequently with metal tongs until the flesh is soft and smoky and the skin is burnt all over.
Keep an eye on them the whole time so they don't catch fire.
The aubergine needs to deflate completely and the skin should burn and break.
2 Remove from the heat and make a long cut through the aubergine.
Scoop out the soft flesh while avoiding the skin.
Discard the skin, roughly chop the flesh then set aside.
3 Cut the other aubergine into 1.5cm dice.
Heat 80ml of the olive oil in a frying pan and fry the aubergine dice in batches until golden and crisp.
Transfer to a colander and sprinkle with salt.
Leave to cool.
4 To make the risotto, put the onion and rest of the oil in a heavy-based pan and fry slowly until soft and translucent.
Add the garlic and cook for 3 more minutes.
Turn up the heat and add the rice, stirring to coat it in the oil.
Fry for 2-3 minutes.
Add the wine (it should hiss) and cook for 2-3 minutes, or until nearly evaporated. Reduce the heat to medium.
5 Now start adding the hot stock to the rice, a ladle at a time, waiting until each addition has been fully absorbed before adding the next, stirring all the time.
When all the stock has been added, remove the pan from the heat.
Add half the lemon zest, the lemon juice, chopped aubergine flesh, butter, most of the parmesan and ¾ tsp salt.
Stir well, then cover and leave aside for 5 minutes.
Taste and add more salt if you like, plus some black pepper.
5 To serve, spoon the risotto into shallow bowls and sprinkle with the diced aubergine, the remaining parmesan, the basil and the rest of the lemon zest.
Plenty by Yotam Ottolenghi (Ebury)
Smoky aubergine and the strong freshness of lemon and basil are used here to offset the stodgy tendency of some risottos.
Serves 4
2 medium aubergines
130ml olive oil
Salt and black pepper
1 medium onion, finely chopped
2 garlic cloves, crushed
200g risotto rice
120ml white wine
750ml hot vegetable stock (preferably homemade)
1 lemon, zest grated
2 tbsp lemon juice
20g butter
50g parmesan, grated
10g basil leaves, shredded
1 Start by burning one of the aubergines on a gas hob.
Line the area around the hob head with foil, and put the aubergine directly on to a moderate flame and roast for 12-15 minutes, turning frequently with metal tongs until the flesh is soft and smoky and the skin is burnt all over.
Keep an eye on them the whole time so they don't catch fire.
The aubergine needs to deflate completely and the skin should burn and break.
2 Remove from the heat and make a long cut through the aubergine.
Scoop out the soft flesh while avoiding the skin.
Discard the skin, roughly chop the flesh then set aside.
3 Cut the other aubergine into 1.5cm dice.
Heat 80ml of the olive oil in a frying pan and fry the aubergine dice in batches until golden and crisp.
Transfer to a colander and sprinkle with salt.
Leave to cool.
4 To make the risotto, put the onion and rest of the oil in a heavy-based pan and fry slowly until soft and translucent.
Add the garlic and cook for 3 more minutes.
Turn up the heat and add the rice, stirring to coat it in the oil.
Fry for 2-3 minutes.
Add the wine (it should hiss) and cook for 2-3 minutes, or until nearly evaporated. Reduce the heat to medium.
5 Now start adding the hot stock to the rice, a ladle at a time, waiting until each addition has been fully absorbed before adding the next, stirring all the time.
When all the stock has been added, remove the pan from the heat.
Add half the lemon zest, the lemon juice, chopped aubergine flesh, butter, most of the parmesan and ¾ tsp salt.
Stir well, then cover and leave aside for 5 minutes.
Taste and add more salt if you like, plus some black pepper.
5 To serve, spoon the risotto into shallow bowls and sprinkle with the diced aubergine, the remaining parmesan, the basil and the rest of the lemon zest.
Plenty by Yotam Ottolenghi (Ebury)
Friday, 23 October 2015
Risotto with Lemon (Risotto al Limone).
Anna Del Conte was born in Milan but left in 1949 to learn English in London, where she met her husband Oliver Waley (1925–2007).
She published her first book, Portrait of Pasta, in 1975.
She became the first cookery writer in England to specialise in Italian food. Since then she has written 7 Italian cookery books and a memoir.
Her books have won countless prizes.
Today Anna Del Conte lives in Dorset on the outskirts of Shaftesbury.
Risotto with Lemon (Risotto al Limone) - The Happy Foodie
Serves 2
2 shallots
1 stick of celery
60g unsalted butter
1 tbs olive oil (not extra virgin)
300g risotto rice, preferably Vialone Nano
1 litre vegetable stock (I use Marigold stock powder)
zest and juice of 1/2 unwaxed lemon
needles from 2 small sprigs of fresh rosemary, finely chopped
1 egg yolk
60ml (4 tbs) grated parmesan, plus more to sprinkle
60ml (4 tbs) double cream
Maldon salt to taste
good grating pepper, preferably white
Put the shallots and celery into a Magimix and blitz until they are a finely chopped mush.
Heat half the butter, the oil and the shallot and celery mixture in a wide saucepan, and cook to soften the mixture for about 5 minutes, making sure it doesn't catch.
Mix in the rice, stirring to give it a good coating of oil and butter.
Meanwhile, heat the stock in another saucepan and keep it at simmering point.
Pour a ladleful of the stock into the rice and keep stirring until the stock is absorbed.
Then add another ladleful and stir again.
Continue doing this until the rice is al dente.
You may not need all of the stock; equally, you may need to add hot water from the kettle.
Mix the lemon zest and the rosemary into the risotto, and in a small bowl beat the egg yolk, lemon juice, parmesan, cream and pepper.
When the risotto is ready - when the rice is no longer chalky, but still has some bite - take it off the heat and add the bowl of eggy, lemony mixture, and the remaining butter and salt to taste.
Serve with more grated parmesan if you wish, check the seasoning and dive in.
Anna's husband was her 'chief taster' because he had a British palat.
Anna and Waley shared a respect for reserve, for the British stiff upper lip and a dislike of the modern cult of sentimentality – 'all that crying and hugging and saying, "Love yoooo!" and, "You are amazing!' she says, with a curl of the lip. 'But I do love the British sense of humour – the Italians have none at all. Oliver [who died in 2007] was extremely witty, quick witted. He'd make a slight remark, quickly said, almost under his breath, that would be so funny and clever.' He was the first reader of all her books and the first taster of her recipes. It was a long and happy marriage, so readers of her recent biography, Risotto with Nettles, were taken aback by her almost casual admission of a passionate affair 10 years into her marriage and two other more minor affairs later.
- Dorset lives – Anna del Conte | Dorset Life - The Dorset Magazine
- Meeting Anna del Conte | The Foodie Bugle
- Books by Anna Del Conte!
She published her first book, Portrait of Pasta, in 1975.
She became the first cookery writer in England to specialise in Italian food. Since then she has written 7 Italian cookery books and a memoir.
Her books have won countless prizes.
Today Anna Del Conte lives in Dorset on the outskirts of Shaftesbury.
Risotto with Lemon (Risotto al Limone) - The Happy Foodie
Serves 2
2 shallots
1 stick of celery
60g unsalted butter
1 tbs olive oil (not extra virgin)
300g risotto rice, preferably Vialone Nano
1 litre vegetable stock (I use Marigold stock powder)
zest and juice of 1/2 unwaxed lemon
needles from 2 small sprigs of fresh rosemary, finely chopped
1 egg yolk
60ml (4 tbs) grated parmesan, plus more to sprinkle
60ml (4 tbs) double cream
Maldon salt to taste
good grating pepper, preferably white
Put the shallots and celery into a Magimix and blitz until they are a finely chopped mush.
Heat half the butter, the oil and the shallot and celery mixture in a wide saucepan, and cook to soften the mixture for about 5 minutes, making sure it doesn't catch.
Mix in the rice, stirring to give it a good coating of oil and butter.
Meanwhile, heat the stock in another saucepan and keep it at simmering point.
Pour a ladleful of the stock into the rice and keep stirring until the stock is absorbed.
Then add another ladleful and stir again.
Continue doing this until the rice is al dente.
You may not need all of the stock; equally, you may need to add hot water from the kettle.
Mix the lemon zest and the rosemary into the risotto, and in a small bowl beat the egg yolk, lemon juice, parmesan, cream and pepper.
When the risotto is ready - when the rice is no longer chalky, but still has some bite - take it off the heat and add the bowl of eggy, lemony mixture, and the remaining butter and salt to taste.
Serve with more grated parmesan if you wish, check the seasoning and dive in.
Anna's husband was her 'chief taster' because he had a British palat.
Anna and Waley shared a respect for reserve, for the British stiff upper lip and a dislike of the modern cult of sentimentality – 'all that crying and hugging and saying, "Love yoooo!" and, "You are amazing!' she says, with a curl of the lip. 'But I do love the British sense of humour – the Italians have none at all. Oliver [who died in 2007] was extremely witty, quick witted. He'd make a slight remark, quickly said, almost under his breath, that would be so funny and clever.' He was the first reader of all her books and the first taster of her recipes. It was a long and happy marriage, so readers of her recent biography, Risotto with Nettles, were taken aback by her almost casual admission of a passionate affair 10 years into her marriage and two other more minor affairs later.
- Dorset lives – Anna del Conte | Dorset Life - The Dorset Magazine
- Meeting Anna del Conte | The Foodie Bugle
- Books by Anna Del Conte!
Friday, 16 October 2015
Easy Parmesan "Risotto".
Easy Parmesan "Risotto" Recipe : Ina Garten : Food Network
Ingredients:
1 1/2 cups Arborio rice
5 cups simmering chicken stock, preferably homemade, divided
1 cup freshly grated Parmesan cheese
1/2 cup dry white wine
3 tablespoons unsalted butter, diced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup frozen peas
Directions
Preheat the oven to 175C.
Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset.
Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente.
Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy.
Add the peas and stir until heated through.
Serve hot.
Ingredients:
1 1/2 cups Arborio rice
5 cups simmering chicken stock, preferably homemade, divided
1 cup freshly grated Parmesan cheese
1/2 cup dry white wine
3 tablespoons unsalted butter, diced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup frozen peas
Directions
Preheat the oven to 175C.
Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset.
Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente.
Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy.
Add the peas and stir until heated through.
Serve hot.
Perfect risotto.
How to make the perfect risotto | Life and style | The Guardian:
- Felicity's perfect risotto.
Serves two.
Half an onion, finely chopped
25g butter or 1 tablespoon vegetable oil
1.25l good stock, chicken or vegetable
200g carnaroli rice
50g unsalted butter, diced
50g Parmesan or Grana Padano (for a vegetarian option) cheese, grated
- Bring the stock to the boil (cubes will often be too salty, so taste and water it down if necessary).
- Melt the 25g of butter (or use the vegetable oil) and soften the onion in a heavy-bottomed, straight-sided pan, then add the carnaroli rice.
Turn up the heat, and stir to coat the grains with butter.
- When they are hot, add a small glass of white wine, and keep stirring until this has evaporated.
Then you're ready to start adding the stock, a ladleful at a time.
Stir until it has nearly all been absorbed – the rice should always be sloppy, rather than dry – and then add another, and so on.
- Add any extra ingredients at some point during this time, depending on how robust they are – usually about 10 minutes in.
- When the rice begins to soften (after about 13 minutes, but the only way to know is to keep checking), add the stock in smaller amounts, and test it regularly, until it is cooked to your liking.
Then add 50g of diced butter, and 50g of grated cheese, and beat in with gusto, until the risotto is rich and creamy.
Check the seasoning, then serve immediately.
- Risotto of Tomato Essence - Raymond Blanc OBE:
- Raymond Blanc’s tomato essence risotto | Food is my happy place: "Raymond Blanc’s tomato essence risotto"
- Felicity's perfect risotto.
Serves two.
Half an onion, finely chopped
25g butter or 1 tablespoon vegetable oil
1.25l good stock, chicken or vegetable
200g carnaroli rice
50g unsalted butter, diced
50g Parmesan or Grana Padano (for a vegetarian option) cheese, grated
- Bring the stock to the boil (cubes will often be too salty, so taste and water it down if necessary).
- Melt the 25g of butter (or use the vegetable oil) and soften the onion in a heavy-bottomed, straight-sided pan, then add the carnaroli rice.
Turn up the heat, and stir to coat the grains with butter.
- When they are hot, add a small glass of white wine, and keep stirring until this has evaporated.
Then you're ready to start adding the stock, a ladleful at a time.
Stir until it has nearly all been absorbed – the rice should always be sloppy, rather than dry – and then add another, and so on.
- Add any extra ingredients at some point during this time, depending on how robust they are – usually about 10 minutes in.
- When the rice begins to soften (after about 13 minutes, but the only way to know is to keep checking), add the stock in smaller amounts, and test it regularly, until it is cooked to your liking.
Then add 50g of diced butter, and 50g of grated cheese, and beat in with gusto, until the risotto is rich and creamy.
Check the seasoning, then serve immediately.
- Risotto of Tomato Essence - Raymond Blanc OBE:
- Raymond Blanc’s tomato essence risotto | Food is my happy place: "Raymond Blanc’s tomato essence risotto"
Perfect Risotto.
Perfect Risotto | Serious Eats
Ingredients:
1 1/2 cups (about 400 gram) risotto-style rice (see note)
1 L low-sodium chicken broth
1 cup white wine (optional—can be replaced with extra broth)
2 tablespoons butter (plus more for finishing if desired)
2 tablespoons extra-virgin olive oil
2 medium cloves garlic, grated on a microplane grater (about 2 teaspoons)
2 small shallots, finely minced (about 2 tablespoons)
3/4 cup heavy cream, whipped to stiff peaks
3 ounces finely grated parmesan
Kosher salt and freshly ground black pepper
Chopped herbs or other garnishes, as desired
Directions:
- Combine rice, chicken stock, and wine in a large bowl.
Agitate rice with fingers or a whisk to release starch.
Strain through a fine mesh strainer set in a 2-quart liquid cup measure or other large bowl.
Allow to drain five minutes, stirring rice occasionally.
- Heat butter and oil in a heavy 12-inch skillet over medium-high heat until foaming subsides.
Add rice and cook, stirring and tossing frequently until all liquid is evaporated, fat is bubbling, and rice has begun to take on a golden blond color and nutty aroma, about 5 minutes.
Add garlic and shallots and continue to cook, stirring frequently until aromatic, about 1 minute.
Give reserved broth a good stir and pour all but one cup over the rice.
Increase heat to high and heat until simmering.
Stir rice once, cover, and reduce heat to lowest possible setting.
- Cook rice for ten minutes undisturbed.
Stir once, shake pan gently to redistribute rice, cover, and continue cooking until liquid is mostly absorbed and rice is tender with just a faint bite, about 10 minutes longer.
- Remove lid and add final cup of liquid.
Increase heat to high and cook, stirring and shaking rice constantly until thick and creamy.
Off heat, fold in heavy cream and cheese.
Season to taste with salt and pepper and stir in herbs as desired.
Serve immediately on hot plates.
Ingredients:
1 1/2 cups (about 400 gram) risotto-style rice (see note)
1 L low-sodium chicken broth
1 cup white wine (optional—can be replaced with extra broth)
2 tablespoons butter (plus more for finishing if desired)
2 tablespoons extra-virgin olive oil
2 medium cloves garlic, grated on a microplane grater (about 2 teaspoons)
2 small shallots, finely minced (about 2 tablespoons)
3/4 cup heavy cream, whipped to stiff peaks
3 ounces finely grated parmesan
Kosher salt and freshly ground black pepper
Chopped herbs or other garnishes, as desired
Directions:
- Combine rice, chicken stock, and wine in a large bowl.
Agitate rice with fingers or a whisk to release starch.
Strain through a fine mesh strainer set in a 2-quart liquid cup measure or other large bowl.
Allow to drain five minutes, stirring rice occasionally.
- Heat butter and oil in a heavy 12-inch skillet over medium-high heat until foaming subsides.
Add rice and cook, stirring and tossing frequently until all liquid is evaporated, fat is bubbling, and rice has begun to take on a golden blond color and nutty aroma, about 5 minutes.
Add garlic and shallots and continue to cook, stirring frequently until aromatic, about 1 minute.
Give reserved broth a good stir and pour all but one cup over the rice.
Increase heat to high and heat until simmering.
Stir rice once, cover, and reduce heat to lowest possible setting.
- Cook rice for ten minutes undisturbed.
Stir once, shake pan gently to redistribute rice, cover, and continue cooking until liquid is mostly absorbed and rice is tender with just a faint bite, about 10 minutes longer.
- Remove lid and add final cup of liquid.
Increase heat to high and cook, stirring and shaking rice constantly until thick and creamy.
Off heat, fold in heavy cream and cheese.
Season to taste with salt and pepper and stir in herbs as desired.
Serve immediately on hot plates.
Friday, 20 April 2012
Pearl barley with spinach and pork mince.
This is a filling pork and spinach orzotto - like a risotto, but with pearl barley instead of rice.
Recipe:
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