My Therapist Cooks

risotto

Corn Risotto with Roasted Tomatoes

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Because everything should have corn and tomatoes in it right now, you know? It's true. 

Today! Monday, ugh, sorry. Another summer week! Yay, awesome! The first day of school???? for some, how. HOW. And, the week of our anniversary! It's on Friday, and it's been 5 years. A milestone! We are going to paint a room to celebrate and Jay might upgrade his phone because it doesn't stay charged for more than a few hours. Big stuffs. 

Another big stuff is this risotto, for real. It's so perfect for this time of year, cozy from the creamy rice and fresh with corn and tomatoes that are still so good. It works in warm or cool weather, and if you've never made risotto the secret is to stir between sips of wine so...you can definitely do it. Risotto gets a bad rap for being hard to make, and it does take some time, but can still be done in 45 minutes and isn't hard at all. Perfect for an anniversary dinner or a weeknight where you have a few extra minutes to cook. 

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Mascarpone Risotto with Stewed Wild Mushrooms

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I, shall we say, stewed (heh) over what to call this. First, it's delicious. Second, it's vegetarian. Third, though, it's basically some risotto and some mushrooms thrown together to make a meal OR to go with a larger meal with some meat or another veggie side dish. 

So I almost posted them separately, but they go so well together that I wanted to present them to you as a complete meal, which they totally are.

Unless you make them separately and serve them at different times, which also works great. You see the problem. 

I first had this idea after reading this similar recipe from Love and Olive Oil, and I couldn't get it out of my mind. I adore mushrooms and Jay hates them, it's one of the very few things that we difer on. There are plenty of foods that one of us prefers over the other, but a whole dinner of rice and mushrooms for someone who is mainly low-carb and hates fungus was just not happening. So, I made this for lunch for myself and then ate it again that night for dinner. Jay had some mushrooms and a little rice and I added steak and sauteed spinach for him. Everyone was happy, but I could honestly eat an entire plate just like this. 

It's so simple: very basic risotto with mascarpone added right at the end; use veggie stock to make this vegetarian. The mushrooms are vegetarian as they are; a mix of fresh and dried mushrooms for a variety of textures and flavors. Onion, butter, and tomato paste make a super rich flavor combination, and the mushrooms sear then stew while you stir the risotto together. This is SO good. 

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Pesto Risotto + Seared Shrimp + Roasted Tomatoes

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It's Friday!  I'm having a great workday at home that involves a lot of cooking, and I JUST finished making a batch of this dish for a client.  I made it for the first time last week for our dinner, and DAYUM flavortown is upon us with this one.  IMG_0678

So, I added it to my catering weekly menu and sold a couple of batches.  

I'm a little risotto'd out, but BEFORE I kick the habit for awhile felt like you needed to know about this recipe.  IMG_0694

We're making a plain risotto.  Then we infuse it with a quick homemade pesto.  Then we top it with seared shrimp in white wine butter and roasted tomato sauce.  

I mean, please.  PLEASE.  Don't stop the beat.  And all that jazz.  

Let's make it!

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Roasted Berry Risotto with Mozzarella and Raw Lemon Kale

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So, in my quest to 1. use up random ingredients before I go to the beach and 2. give you ONLY red/white/blue food this week, I'm presenting to you a risotto with fruit. 

Don't be afraid.  It's DELICIOUS.  Stringy cheese

Also, it's red white and blue so....what more do you need on this festive week where everyone is constantly posting on Facebook that THIS IS MY FRIDAY and then you wish it was YOUR Friday but really your Friday is TOMORROW, which is really Wednesday, and then you get annoyed?

You need nothing more, is my point. 

This is REALLY excellent, and I hope you'll try it soon.  There are a few variations from regular risotto besides adding fruit.  This is decidedly NOT a dessert, it's totes a meal. So, if you're one of those that hates fruit ever in main courses then....sorry?  This might not be for you?  

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Lemon Artichoke Risotto - Vegan!

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Guys.

I know I talked yesterday about how risotto is, like, so totally easy to make vegan, blah blah blah, but I was so serious about it that I wanted you have a new version to try out.Small ramekin of risotto

Also.  I tried tofutti!  You know that stuff that's made with soy but tastes like cream cheese?  I bought some so that I could try it and report back to you.  

Verdict coming later. 

First, though, risotto.  It's SO simple, but the flavor is REALLY intensely lemon.  The key is to use lots of zest but put it in right at the very end so that you don't lose the flavor while the rice cooks. 

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