Spinach Risotto

When my brain is on overload (i.e. senior year stress) there are certain things which help me deal with said work load, things like making risotto. The repetitive process of stirring the rice, adding liquid, then stirring again is very comforting. For about thirty minutes, instead of thinking about the 1.9 million things I need to do, all I have to focus on is risotto. And let me tell you, in the middle of 3 essays, one seminar and other homework assignments, 30 minutes of risotto making is an extremely welcome break.

When we received our weekly basket of organic produce, I was struck with an idea, inspiration was bubbling inside of me: risotto + spinach = perfect Meatless Monday meal. I'm not sure that I have ever mentioned my love for spinach, but it's a pretty deep relationship, and the best thing about it? It's mutual, unlike chocolate and um... more chocolate, spinach is good for the body as well. And well, everyone knows risotto is my favourite, so this really is a no brainer.

Spinach Risotto (serves 4)

Ingredients
1 cup Arborio rice
1 small onion, finely chopped or grated
2 tbsp olive oil
1/2 cup dry white wine
3-4 cups warm water*
1/2 cup Parmesan cheese
1 bunch fresh spinach, 8-10 oz chopped
salt & (lots of) pepper to taste

* I used water instead of vegetable/chicken stock to keep sodium levels down. Feel free to substitute stock instead, although using water did not hinder the flavors.

Directions

In a pot over medium heat bring the water to a simmer, then reduce the heat to low and keep it warm.

Prepare onions and spinach.

In a large pan, heat the olive oil over medium heat, add the onion and saute until translucent (about 5 minutes). Add rice and stir until warm and coated in oil.

Pour in the wine and continue to stir as the rice absorbs the liquid.

When wine is fully absorbed begin adding the liquid. Add in 1 cup at a time, stirring consistently until the water is absorbed. Once water is absorbed, make another addition of water, and repeat until the rice grains are creamy on the outside and somewhat tender on the inside. (3-4 cups worth of liquid.) This entire process should take between 15-18 minutes.

When rice is cooked, remove from heat and add in spinach and Parmesan. Stirring to combine, spinach should wilt from the heat of the rice. Season with salt and pepper to taste. I find a lot of pepper adds a nice touch to this dish.

Have a great Meatless Monday everyone.

- Lou

Chicken Mushroom Risotto

So, here we are a couple weeks after I said that Meatless Monday's were making a triumphant return... and well... that hasn't really happened has it? Nope. I failed on that promise. I haven't really had much time for cooking recently. Getting back into the swing of things school wise, has been... well, er, a little more demanding than I expected. But I'm determined to get this blog up and running smoothly again. So let's start it off with one of my favourite dishes... ever. Risotto.

I've mentioned this before... anyone catch the Red Pepper Risotto a few months back?

A lot of people seem to find risotto an extremely intimidating dish, but I think it's just because they don't really understand the mechanics of it. Basically, you've got your onions, and then you add some Arborio rice, and then you're adding about 1/2 cup additions of broth for about 30 minutes until the rice is cooked. Really, not hard at all, and the result... totally worth it! Just ask my satisfied family... mmmmm!

So ready to dive into risotto, head first? No dipping your feet in here and slowly getting in... common, jump in!

Chicken Mushroom Risotto (serves 4-6)
7 cups chicken broth
2 tbsp unsalted butter
1 tbsp olive oil
1/2 yellow onion chopped (or grated)
1/2 lb (8 oz) white button mushrooms (chopped)
2 cups Arborio rice
1/2 cup dry white wine
1 cooked chicken breast (chopped)
1/3 cup grated Parmesan cheese
cracked pepper to taste

Directions

In a pot over medium heat bring the chicken stock to a simmer, then reduce the heat and keep it warm.

In a large pan, melt the butter with the olive oil over medium heat, add the onion and saute until translucent (about 5 minutes). Add in the mushrooms, and cook, until barely cooked (about 2 minutes). Add in the rice and stir until warm and coated in oil. Next, add in the wine and continue to stir as the rice absorbs the liquid.

Once the wine is fully absorbed you may begin adding your stock. In about 1/4-1/2 cup additions at a time, stirring constantly until the liquid is just almost fully absorbed. Once this happens, you may make another addition of stock, and repeat until the rice grains are creamy on the outside and somewhat tender on the inside (you do not want them to be mushy! That means you've added too much liquid.) This entire process (of adding the broth) should take about 20-25 minutes.

Once the rice is cooked, remove from heat and add in your cooked chicken breast, and stir to combine. Add in the Parmesan cheese and season with pepper (not salt needed, the Parmesan should be salty enough.)

My mouth is watering just writing this post... I think I'm going to make this tomorrow. It's the perfect dish for the chilly fall evenings... which are coming sooner than I hoped! eek!

- Lou

Radiant Red Pepper Risotto

Risotto is one of those classic Italian dishes that one would be crazy to try and make. Let me emphasize crazy. Especially when it is 32° C (about 90° F) and sunny outside, and you will be slaving away in front of a hot stove continuously for about 30 minutes. Yes, insane... and not to mention, extremely, extremely hot. As insane as it seems in theory, it really is worth it, because the result is utterly scrumptious. Well judging by the multiple servings my family had... it is very good. I found this recipe for red pepper risotto here. When I stumbled upon it the other day, I just knew I had to make it! This would be my second attempt at making risotto; the first try was a major flop. I put too many onions, and if you know me, then you will know how much I hate cooked onions. For this risotto, I didn’t really make any changes to the recipe other than excluding a little onion.

Ingredients
7 cups Chicken Broth, Low-Sodium
3 Tablespoons Olive Oil
½ whole Small Onion, Diced
2 whole Red Bell Peppers, Diced
1-¾ cup Arborio Rice
¾ cups Dry White Wine
Salt To Taste
½ teaspoons Turmeric
5 ounces, fluid Goat Cheese
½ cups Grated Parmesan

Directions

Bring the chicken broth to a simmer. Grate onion, and chop red pepper. In medium-low heat heat up olive oil in a large skillet and cook the onion until translucent. (1-2 minutes). Add the red peppers and cook for about 9 minutes.

Add the uncooked rice and stir it around with the peppers and onion mixture. Pour in the white wine and cook for another couple of minutes. Now, being adding the broth a cup and a half at a time. With each addition stir gently, allowing the rice to absorb the liquid. Repeat for 25 to 30 minutes, or until the rice is al dente. (Note: you may not use all the broth.)

At the end, stir in a little more liquid and turn off heat. Stir in turmeric and add cheeses and stir. Serve immediately!

Not only is this wonderful the first night, but it makes the most amazing left overs!!

So it's time to get over your fear of risotto and dig into this wonderful risotto!!

- Lou

Recipe adapted from: Ree Drummond, The Pioneer Woman: Red Pepper Risotto