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Artichoke Risotto
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An elegant variation on the sublime Northern Italian rice dish, which can be served as a sophisticated accompaniment to any number of entrees, or as an elegant first course.
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Minestra Di Castagna
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This recipe is adapted from one by the great Italian chef, Mario Batali. It makes a wonderful, hearty side dish with meat or poultry, or a great vegetarian main course. This is one of those wonderful dishes that you can use your imagination on. Add a small amount of chopped bacon or some sautéed mushrooms. Try it with leeks and finely diced carrot, or add chopped florets of broccoli and cauliflower.
Ready to eat chestnuts may be substituted to save time, without compromising the flavor.
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Bacon-Wrapped Tenderloin with Mushroom Risotto
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Remember to allow at least 40 to 50 minutes for the risotto to cook. Charlie Trotter suggests partially cooking the risotto
earlier in the day, using only three-quarters of
the mushroom stock. Refrigerate it in the pan,
then just prior to serving, return the pan to the
heat. Add the remaining mushroom stock in ¼ cup
additions and continue with the recipe as directed.
This recipe is from Charlie Trotter's book "Charlie
Trotter Cooks at Home" published by the Ten
Speed Press.
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Roast Turkey Risotto with Mushrooms
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An original use of leftover Thanksgiving turkey that goes beyond sandwiches and soup. Here's how to turn a leftover dish into an elegant masterpiece! The risotto is a soft, creamy mixture, though the grains of rice retain their shape. The addition of mushrooms adds to the feast of tastes and textures.
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Saffron Risotto with Grilled Shrimp
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Wonderfully rich and creamy, this classic dish is only enhanced with saffron. Grilling the shrimp instead of boiling it and adding at the end, which is the usual way, adds a new smoky dimension to an already irresistible risotto.
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Saffron Risotto with Salt & Pepper Shrimp
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An exotic and absolutely delicious version of the classic saffron risotto. The extra effort is well-worth it! The Salt and Pepper Shrimp is a Chinese classic, making this truly an International dish. Make extra...this aromatic masterpiece will disappear before your very eyes! If there are any leftovers, serve them chilled the next day for a five star lunch.
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Seafood Risotto with Leek Broth & Asparagus Stems
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This recipe is adapted from one by Bobby Flay. It is an
absolute gourmet hit, combining the irresistible
texture of risotto with the always-popular flavors
of several different varieties of seafood. Add to
this the delicately flavored broth and you end up
with a masterful creation. Serve with ice-cold white
wine, tossed greens, and hot crusty bread. Bon appetit!
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Truffled Lobster Risotto
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An elegant meal for a special occasion.
Although the risotto itself must be prepared just before serving, the lobster broth and meat can be cooked earlier in the day. Serve this classic, Italian-style...as a first course, not as an accompaniment.
The extra work of making the lobster stock out of the shells and then cooking the rice with it heightens the aromatic flavors, and extracts the maximum flavor out of every bit of the crustacean.
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Chicken and Mushroom Risotto
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Risotto is perhaps the most beloved dish in the Italian repertoire. It lends itself extremely well to variations. Wonderfully creamy and rich, it is served either as a good first course,or as an accompaniment to any meal. This particular version is as rustic as you can get and is comfort food to the nth degree!
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Mediterranean Saffron Rice
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Saffron has been considered one of the most precious and expensive spices in the world, mainly due to harvesting. Saffron comes from the threadlike stigma of the crocus flower and must be harvested by hand. These threads are deep red and bright orange in color and have the taste of bitter almonds. Saffron is used to flavor dishes, and a very little bit of saffron goes a long way.
A pinch of saffron adds an intriguing flavor to an everyday rice dish.
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Paella
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Paella, like many dishes, is an individual experience.
The chef should feel free to add favorite ingredients,
or to leave others out, depending on personal
preference. This recipe will make about 8 servings.
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Risotto Milanese
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Risotto is one of the most beloved dishes in the Italian rice repertoire. Risotto Milanese is the classic saffron-tinged risotto traditionally served with Ossobuco, but also makes a delicious first course.
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Risotto with Dried Wild Mushrooms
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The rich, intense woodsy flavor of this risotto dish comes from dried mushrooms. Dried porcini are traditionally used but experiment with any of your personal favorites. It makes a good first course or accompaniment to a meal of any roasted poultry or meat.
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Risotto with Truffle Oil
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A well-prepared risotto will be creamy, chewy, and mild in flavor. This neutrally flavored background is enhanced with the flavors of garlic, shallots, and wine, then punctuated with the wonderfully mysterious flavor of white truffle oil. This is a fine dish served with red meat, poultry or grilled rack of lamb and a very dry Tuscan wine. Serve the truffle oil on the table, as opposed to mixing it with the risotto ahead of time.
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Roasted Garlic and Thyme Risotto
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A fine quality risotto takes your taste buds by surprise because it's just not what we expect from rice. This gradual method of cooking rice brings out the starch and the subtle, nutty flavor of the rice. Combine it with some interesting ingredients, and it can easily take over as a main course. A well-prepared risotto will be soupy in consistency, and each grain of rice should be chewy. For a real treat, drizzle some white truffle oil over individual servings.
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Wild Mushroom Risotto
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There are as many recipes for risotto as there are stars in the
sky. Well, alright. Maybe not quite that many. But it does seem
as if the possibilities offered by risotto are practically
unlimited.
Be creative and use any other mushroom combinations that are available to you.
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Wild Ramp Risotto
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This unique version of risotto is made using a combination of Arborio rice, which is standard for risottos, and wild rice, which goes well with the wild flavor of the ramps.
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Risotto-stuffed Morel with Panko Crust
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This beautiful dish looks a little complicated, but it could not be easier to make. All it takes is a little advance preparation and a few key ingredients.
If you make your risotto the night before, you can assemble these delicious stuffed morels in a few minutes.
Perfect as an appetizer or serve with a crisp salad for an elegant light luncheon!
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Risi e Bisi alla Menta (Rice with Peas & Mint)
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This is delicious Italian comfort food at it's freshest and simplest. Traditionally served each spring, Risi e Bisi (Rice with Peas) is enjoyed by young and old alike. The delicate flavor of the peas is not masked by the mild, nuttiness of the Arborio rice and their tender textures pair beautifully as well. Savory, light and absolutely delicious, this dish is best when made with freshly shelled peas, but can be made very successfully with frozen petite peas too. The fresh mint adds an unexpectedly lively, spring-like note.
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Risotto with Porcini & Saffron
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Risotto is a true Italian classic comfort food. One well-known variation, Risotto alla Milanese, made with saffron and beef stock, is traditionally served with the equally famous veal dish, Osso Buco. Our version adds the rich flavor of porcini mushrooms. This savory risotto not only makes a great appetizer or main dish on its own, but is also the perfect accompaniment to almost any entree.
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