Risotto to the Rescue

I'm contemplating recipes that I can make in Texas both to share with my family and satisfy my needs as a vegetarian. And I came across all the risottos that Mama and I have made. Okay, so risotto is absolutely contrary to my parents' dietary preferences, but I'm guessing they'd like to try them, anyway, as a side. Between them, the kids, me, and Uncle Soccer, we're a hard bunch to feed. Thank heavens Mama and Aunt Banana seem to eat most anything.

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Risotto e Fagioli

Mama made this for a change of taste. Really yummy, with the surprise pumpkin seeds. This was, I believe, one of our first risottos and soon one of our standbys.

¼ cup finely chopped onion

2 tablespoons olive oil

2 cloves crushed garlic

1 cup Arborio rice

½ cup white wine

4 ½ cups chicken broth

1 cup cooked, drained, small white beans (can use canned but heat in chicken stock)

½ cup roasted pumpkin seeds (roast at 350 for 5-10 minutes)

½ tablespoon sesame oil

¼ cup grated parmesan cheese

Cook onion and garlic in olive oil until soft. Add 1 cup rice and toss with oil. Add wine, stirring frequently with a wooden spoon, cooking over moderate heat until wine has been absorbed. Add 4 ¼ cups broth to the rice, ½ cup at a time. Wait for each addition to be absorbed before adding the next, until the rice is al dente and a creamy sauce develops. Stir in beans, seeds, sesame oil, and cheese.

Fifty Ways to Cook Most Everything

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Risotto with Lentils

A pretty good risotto but the lentils were a little hard. And there was too much thyme. Try again, with changes.

1 cup lentils

1 chopped onion

2 cloves garlic, chopped

2 teaspoons olive oil

1 teaspoon dried thyme

½ teaspoon rosemary, crumbled

pinch of ground allspice

1 ½ cups Arborio rice

½ cup white wine

6 cups chicken broth

2 tablespoons fresh parsley, chopped

1 tablespoon grated parmesan

salt, pepper

Boil lentils in 3 cups water for 20 minutes, drain and set aside. Meanwhile, cook onion and garlic in olive oil until soft. Add herbs and rice, stir, and cook for 1 minute. Add ½ cup white wine and simmer until absorbed, stirring frequently. Add 1 cup chicken broth and stir until absorbed. Add lentils and 5 cups of additional broth, 1 cup at a time, stirring. Wait for each cup to be absorbed before adding the next. Stir in parsley, parmesan, salt, pepper.

Fifty Ways to Cook Most Everything

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Risotto with Spinach

We love risotto and have tried several. This one is especially good with sunflower seeds.

6 cups stock

3 tablespoons extra-virgin olive oil

1/3 cup finely chopped yellow onion

¾ lb. spinach, stemmed and thinly sliced crosswise

2 cups Arborio or Carnaroli rice

2/3 cup dry white wine

2 tablespoons unsalted butter

2 tablespoons freshly grated Parmigiano-Reggiano cheese

freshly grated nutmeg, to taste (1/2-1 teaspoon)

salt and freshly ground pepper, to taste

In a small saucepan over medium heat, bring stock to a simmer; maintain over low heat. In a large, heavy saucepan over medium heat, warm oil. Add onion; saute until softened, about 4 minutes. Add spinach, reduce heat to low, cover and cook until tender, about 5 minutes. Using a slotted spoon, transfer to a bowl; set aside. Add rice to pan; stir until well coated with oil and translucent with a white dot in the center, about 3 minutes. Add wine and stir until absorbed. Add stock a ladleful at a time, stirring frequently after each addition. Wait until stock is almost completely absorbed before adding more. Reserve ¼ cup stock to add at the end. When rice is almost tender to the bite but slightly firm in the center and looks creamy, after about 18 minutes, add spinach mixture to pan and add a ladleful of stock. Cook, stirring occasionally, until spinach mixture is heated through and rice is al dente, 2-3 minutes. Remove from heat; stir in butter, cheese, and reserved ¼ cup stock. Season with nutmeg, salt and pepper.

Williams-Sonoma catalogue

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Roasted Sweet Garlic and Thyme Risotto with Toasted Almonds and Breadcrumbs

Continuing our obsession with different risotti, Mama found this on the internet from Food TV. It is amazing! The garlic was a little hard to squeeze out but added depth to the flavor. Our lemon thyme, the almonds, and breadcrumbs—wonderful! It took awhile to wait but was worth it. And reheats well.

2 large heads garlic, whole and unpeeled

Approximately 1 quart (1.1 litres) chicken stock

1 tablespoon olive oil

3 shallots or 2 medium onions, finely chopped

2 cloves garlic, finely chopped

1/2 head celery, finely chopped

14 ounces (400 grams) risotto rice

2 wine glasses dry white vermouth or dry white wine

Sea salt

1 good handful fresh thyme, leaves picked

Freshly ground black pepper

2 1/2 ounces (70 grams) butter

4 ounces (115 grams) freshly grated Parmesan

51/2 ounces (155 grams) shelled and peeled almonds, lightly crushed, cracked or chopped

2 handfuls coarse fresh bread crumbs

Olive oil

For the basic risotto: Preheat the oven to 450 degrees F (230 degrees C). Roast the whole garlic heads on a dish in the oven until soft, about 30 minutes.

Stage 1: Heat the stock. In a separate pan heat the olive oil, add the shallots or onions, garlic, and celery, and fry slowly for about 4 minutes. When the vegetables have softened, add the rice and turn up the heat.

The rice will now begin to fry, so keep stirring it. After a minute it will look slightly translucent. Add the vermouth or wine and keep stirring, it will smell fantastic. Any harsh alcohol flavors will evaporate and leave the rice with a tasty essence.

Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Separate the roasted garlic cloves and squeeze out the sweet insides into the risotto. Add the thyme and black pepper to the risotto. Turn down the heat to a highish simmer, so the rice doesn't cook too quickly on the outside. Keep adding ladles of stock.

Remove from the heat and add the butter and Parmesan. Stir gently. Place a lid on the pan and allow to sit for 2 to 3 minutes. This is the most important part of making the risotto, as this is when it becomes outrageously creamy and oozy like it should be. Eat as soon as possible while the risotto retains its perfect texture. In a frying pan toast the almonds and bread crumbs in a little olive oil until crisp and golden. Season with a little salt. Set to one side. Serve the risotto with the toasted almonds and bread crumbs sprinkled over the top. Lovely.

Jamie Oliver, "Oliver’s Twist"