Bella Risotto

I've always wanted to make this dish at home, I order it any chance I get.  It's nice to serve a different side dish  rather than the over done rice or pasta, and risotto can be made in so many different ways.  I made the chicken stock and lemon variety this time, but I'm including a mushroom recipe as well for a friend.  Just be sure to get arborio rice.  Happy stirring!

• Lemon Risotto
• 2/3 cup dry white wine
• 1 lemon, freshly squeezed
  3 cups chicken stock* (use vegetable stock for vegetarian option)
  1 cup arborio rice or other risotto rice
  1/4 cup freshly grated Parmesan cheese
• 1. Bring the chicken stock to a boil and then simmer on the stove.
• 2.  Add arborio rice to a medium,sized sauce pan over medium-high heat.  
• 3.  Add 1 c chicken stock and stir constantly with a wooden spoon until liquid is absorbed (about 5 minutes).  Repeat a second time.  The third time add stock a little at a time waiting for the liquid to absorb. Add wine and stir until it looks creamy.  
• 4.  After about 15-20 minutes or until al dente the rice should be creamy and have a little bite to it.  Add juice from 1 lemon stir and place lid on until ready to serve.  Top with freshly grated Parmesan cheese.

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photo credit: Smug Mug

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• Mushroom Risotto
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• 2 Tbsp butter
  2 cups flavorful mushrooms such as shiitake, chanterelle, or oyster mushrooms, cleaned, trimmed, and cut into half inch to inch pieces
  2/3 cup brandy, vermouth, or dry white wine
  5-6 cups chicken stock* (use vegetable stock for vegetarian option)
  1/3 cup of peeled and minced shallots (OR 1/3 cup of yellow or white onion, finely chopped)
  1 3/4 cups arborio rice or other risotto rice
  1/3 cup freshly grated Parmesan cheese
  Salt and freshly ground black pepper
  2 Tbsp chopped fresh parsley or chives

1. Bring stock to a simmer in a saucepan.

2. Melt the butter in a deep, heavy, medium sized saucepan over medium-high heat. Add mushrooms and shallots and sauté about 5 minutes (if using chanterelles, dry sauté first for a minute or two and let the mushrooms cook in their own juices before adding the butter). Add the rice and stir to combine.

3. Add brandy, bring to a boil, and reduce liquid by half, about 3-4 minutes. Add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Stir the rice almost constantly — stirring sloughs off the starch from the rice, making the creamy sauce you're looking for in a risotto. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. This process will take about 25 minutes. The rice should be just cooked and slightly chewy.

4. Stir in the Parmesan cheese and season to taste with salt and pepper. Garnish with chopped fresh parsley or chives.

Yield: Serves 4-6.


Shrimp Risotto

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• 2/3 cup dry white wine
• 1 lemon, freshly squeezed
  3 cups chicken stock* (use vegetable stock for vegetarian option)
  1 cup arborio rice or other risotto rice
  1/4 cup freshly grated Parmesan cheese
• 1. Bring the chicken stock to a boil and then simmer on the stove.  Stir in wine and lemon juice.
• 2.  Add arborio rice to a medium,sized sauce pan over medium-high heat.  
• 3.  Add 1 c chicken stock and stir constantly with a wooden spoon until liquid is absorbed (about 5 minutes).  Repeat a second time.  Add shrimp.  The third time add stock a little at a time waiting for the liquid to absorb.  
• 4.  After about 15-20 minutes or until al dente the rice should be creamy and have a little bite to it.    Top with freshly grated Parmesan cheese.

Leftover Risotto Cakes for kids' bento boxes.

For additional Bento ideas check out this link:

Bento Everything

Recipe for Pan-fried Risotto Cakes

Leftover cold risotto
1/4 cup flour (or breadcrumbs)
dash of salt & pepper
1 Tb vegetable oil (or vegetable oil spray) for pan-frying
kosher salt to taste

1.  In a shallow bowl or pie plate, mix together the flour, salt and pepper for breading the risotto cakes.

Use a small disher or tablespoons to scoop up 2-3 tablespoons of cold risotto. Use your hands to shape the risotto into small rounds about 1/2 inch thick.
2.  Place the risotto round into the flour mixture and lightly dust. Tap off excess flour and set aside.
Heat the vegetable oil in a nonstick frying pan over medium heat. Place the floured risotto cakes in the hot pan without crowding, and fry until golden brown on the bottom (a couple minutes per side).
3.  Flip the cakes and fry until brown on both sides. Remove from the pan with a small spatula, and cool on a cooling rack lined underneath with paper towels. Blot off any excess oil off with paper towels.
Sprinkle with kosher salt to taste while still warm.

Sources: Lunch in a Box and Simply Recipes