Minestrone Risotto

i never like to eat the exact same thing two nights in a row.  there are too many tasty things in this world to eat from the same dish night after night.  so if i have leftovers i make them into a new dish.  last week we had leftover minestrone: a perfect starting point for risotto.

Minestrone Risotto
1 tsp oil
2 tbs onion, diced
1 garlic clove, minced
1/4 c arborio rice
3 tbs white wine
1 c soup broth
1/2 c soup veggies/meat
2 tbs parmesan cheese, freshly grated

in a sauce pan heat the soup broth over low heat covered.  in a seperate sauce pan heat the oil over medium heat then add the onions once the oil starts to smoke.  let cook for 4 minutes then add the garlic, cook till cooked (haha)…2 minutes.  then add the rice and toast until lightly browned.  pour in the wine and stir as it is added.  once the rice has soaked up all the liquid add 1/8 c chicken stock and stir as it is added.  once the rice has soaked up the liquid add more and continue till all of the chicken broth is used.  then mix in the peas and the cheese.  and enjoy.

A Fall Staple: Risotto

when i think of fall i think of a few things: football, foliage, cold temps, and hearty dishes.  i stock up on chicken broth and put on my sweats.  it’s time to make the type of food that warms your soul, and what better than risotto.  the combination of the rice and the cheese just makes you want to melt.  this is the recipe (from giada delaurentis) i used the first time i made it, so why shouldn’t it be yours?

Red Wine Risotto with Peas
3 1/2 cups canned low-salt chicken broth
3 tablespoons unsalted butter
1 cup finely chopped onion
2 garlic cloves, minced
1 cup arborio rice, or medium-grain white rice
1/2 cup dry red wine
1/3 cup frozen peas, defrosted, optional
1/4 cup chopped fresh Italian parsley leaves
1/2 cup grated parmesan, plus additional for garnish
salt and freshly ground black pepper

bring the broth to a simmer over medium-high heat. cover the broth and keep it warm over very low heat.

melt the butter in a heavy large saucepan over medium heat. add the onion and saute until translucent, about 8 minutes. stir in the garlic and saute for 30 seconds. stir in the rice and cook for about 2 minutes until the rice is toasted. add the wine and stir until it is absorbed, about 1 minute. add 3/4 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 6 minutes. repeat, adding 3/4 cup of hot broth 2 more times, stirring often, about 12 minutes longer. at this point, the risotto can be made 4 hours ahead. refrigerate the risotto (the rice will still be firm) and remaining broth, uncovered, until cool, then cover and keep them refrigerated until ready to proceed.

bring the remaining broth to a simmer, then cover and keep it warm over very low heat. stir 3/4 cup of hot broth into the partially cooked risotto over medium heat until the broth is absorbed and the risotto is hot, about 3 minutes. add the remaining broth and simmer until the rice is just tender and the mixture is creamy, about 5 minutes longer. stir in the peas and parsley. add the 1/2 cup of parmesan. season, to taste, with salt and pepper. spoon the risotto into bowls. sprinkle additional cheese over and serve.

tips:

• when you are using wine in a recipe, where the wine is the star of dish (such as risotto)..you have to use a wine that is good enough to drink.  if you use something that is sub-par…you’ll taste it right away.
• the secret to a good risotto is to stir the rice whenever you are adding broth.  when you stir the rice you’ll be drawing out the natural starches from the rice to create the creamy texture of the dish.
• if you can’t find arborio rice, use another type of short grain rice.  short grain rices contain the most starch, which is very important to the risotto.

Vegetable Bolognese

by the time i get to friday i want a nice big bowl of pasta, and i’ve been wanting to try giada’s vegetable bolognese …what a match made in heaven.  it’s a nice substitute for a traditional meaty bolognese, and all the veggies kept the dish very light.  the following recipe is my version, and when i say “my version” i just left out some ingredients that i didn’t have on hand.

Pasta with Vegetable Bolognese
3 carrots, peeled and chopped
1 onion, peeled and chopped
1 red bell pepper, seeded and chopped
2 celery stalks, chopped
6 garlic cloves
1/4 cup olive oil
2 teaspoons chopped fresh thyme leaves
1 teaspoon chopped dried oregano leaves
2 teaspoons salt
1 teaspoon freshly ground black pepper
5 ounces cremini mushrooms
2 tablespoons tomato paste
1/2 cup red wine
1/2 cup mascarpone cheese
1 pound short cut pasta
1/4 cup parmesan, freshly grated

cook the pasta according to package instructions. drain and add to sauce when pasta and sauce are ready.

place the carrots, onion, bell pepper, and garlic in a food processor. pulse the vegetables until finely chopped but still chunky. place the olive oil in a large, heavy skillet over medium-high heat. add the chopped vegetables, thyme, oregano, salt, and pepper and cook until tender, about 6 minutes. add the fresh mushrooms, and tomato paste and continue cooking, stirring to dissolve the tomato paste, until the mushrooms are softened, about 5 minutes. add the red wine, cook for 3 minutes. add mascarpone cheese and stir just until the cheese is incorporated. toss with Parmesan and serve.

tips:

• when it says to chop the carrots, onions, bell pepper, and celery just do rough chop (big pieces).  that way you’re leaving most work for the food processor, but you’ll help it along.
• you already should know how i feel about parmesan. (see tips for penne a la carbonara)
• short cut pasta means: rigatoni, campanelle, farfalle, penne, etc
• want to bulk it up even more?  add some ground meat.
• most times fresh herbs are best, except for oregano.  fresh oregano is very strong and can be quite over powering.  so in this instance i say use dried.
• cremini mushrooms are also known as “baby bellas”  or baby portobello mushrooms.  don’t have them?  substitute button mushrooms.
• complete the meal with a simple side salad.
• the original: giada’s rigatoni with vegetable bolognese
• need more help?  email me at avavmail@gmail.com

P.S. hopefully soon i’ll have my camera back and i’ll put up pics.  it’s easier to make anything once you know what it’s suppose to look like.