risotto

Corn Risotto with Roasted Tomatoes

August 6, 2018 by Lindsay 1 Comment

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

February 20, 2018 by Lindsay 1 Comment

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

March 7, 2014 by Lindsay 2 Comments

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.

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.

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

July 2, 2013 by Lindsay 1 Comment

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.

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!

April 25, 2013 by Lindsay 1 Comment

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.

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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Saffron Risotto

June 1, 2012 by Lindsay 7 Comments

I just love ooey gooey rice-like concoctions, don't you?

I thought you did.

This is what I do when I make "plain" risotto.

There are lots of "flavors" that I use when I want risotto to have a certain personality, but this is the go-to when I'm using it as a side dish.

The saffron adds a lovely flavor in the background that you can't quiiiiite place, but just a pinch adds a great depth of flavor that I just love.

Weird story: Saffron is expensive, right? Well, check discount stores such as TJMaxx for it - I found nearly half an ounce (that's a lot) for $5 one time! Those places always have fancy foods like dried pasta, pickles, and out of date chocolates - look for cool spices too!

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Springtime Risotto

April 26, 2012 by Lindsay 1 Comment

This is just the loveliest, and totally customizeable.

Like...everything else I make, because I don't believe in rules.

No, but seriously. All the farmers markets are opening this time of year, and this is a great way to get lots of veggies into a lovely, creamy risotto!

I believe strongly in shopping and eating locally, when possible, and spring and summer are AFFORDABLE times to do that!

I also believe in using food trash to make homemade vegetable stock, which is featured prominently in this dish!

If you don't have any homemade stock you can of course use chicken or vegetable stock from the store in this recipe - don't worry!

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Weekend Comfort Food: Sausage Kale Risotto

January 27, 2012 by Lindsay 4 Comments

If that didn't make you want to stay in tomorrow night, cook dinner, and watch a movie while drinking wine and wearing Uggs, I don't know what will.

That's my reaction to yummy gooey spicy rice, anyway.

I made this a few weeks ago when my grandfather generously gifted me about 837 servings of kale from his garden. I made braised kale like I did at thanksgiving one night, and then made this risotto with the rest.

It was delicious!

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Sundried Tomato Risotto

November 21, 2011 by Lindsay 4 Comments

Happy Thanksgiving Week!

I know I should share with you things about collard greens, and I will, but today, before the madness sets in (sort of....I'm starting to cook tonight), I think it'd be nice to have one more meal that isn't super duper cliche holiday-esque.

This sundried tomato risotto is SO easy and could absolutely be added to a holiday meal, but it's also simple enough for any night of the week! Risotto, as you've seen me write before, is so easy and forgiving, no matter what Wolfgang Puck says.

I served this with lemon-crusted fish, which I'll show you next. It's easy too!

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Fun Weekend Food - Gumbo Risotto

September 30, 2011 by Lindsay 6 Comments

One of my favorite things that we got at the farmer's market the day we made quinoa salad was fresh okra. I'd never cooked with it before, but my mom used frozen okra to make gumbo all the time when we were growing up, and it was one of my favorite things she made and I wanted to try to cook with fresh gumbo.

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