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Mushroom Barley Risotto Recipe Recipe

Mushroom Barley Risotto Recipe

04.29.14 by Jackie

My husband Lulu has been traveling a lot these days for his work. Being a vegetarian has never been an issue since we live in the Bay Area. But sometimes it can be tricky for him to find foods that fit his diet, especially when visiting the Southeast. 

Since he hadn't eaten much apart from lettuce and boiled tofu, I figured comfort food would fill the void he had experienced while traveling. For his return, I prepared a mushroom barley risotto because barley is a nutritious grain that supports a healthy lifestyle with complex carbohydrates and proteins, compared to the more traditional rice grains.

The only downside is it's much less starchy than rice. So I added Colby cheese for texture and color and flavored it with nutmeg to complement the natural aroma of barley. 

Since the barley risotto didn't have a striking contrast of colors. I served it on a bed of string beans. When serving foods that are visually a bit monotone, I always try to pair them with other colorful ingredients. Remember, you eat with your eyes first!


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 Mushroom and Lobster Risotto Recipe Recipe

Risotto might appear a bit fancy but once you know how to prepare the delicious rice dish you can make many variations. Today, since I'm still in France, I decided to showcase an extravagant, ritzy version with lobster and bolet mushrooms

You can prepare this comforting dish all year long. All you have to do is adapt the ingredients of the season. I added a bit of cream at the end for extra decadence and curly parsley for a nice contrast of color. Believe me, if you give this a try, you'll feel like you’re at a nice Parisian restaurant!


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Saffron Carrot Orzo Risotto Recipe Recipe

I usually cook risotto when I want to make good use of excess pantry staples in my kitchen. In this risotto, instead of using rice, I selected orzo pasta. I kept the dish vegetarian and flavored it with saffron, carrots and very little Pecorino cheese. 

To ensure a good, creamy consistency, I moistened the orzo risotto with white wine, homemade vegetable stock and a dab of butter.

I find that the combination of butter and shallots makes for the most flavorful dishes, and this is no exception. The risotto was so exquisite, I served it as the main course. It's filling and delicious; you won't be disappointed. 


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Tomatillo Risotto Appetizer Recipe Recipe

This is my take on a Mexican-inspired risotto flavored with tomatillo. I prepared salsa verde and added it to creamy risotto. I spooned the risotto onto blue tortilla chips and topped them with salsa verde and crumbled queso fresco as a reminder of the flavor.

I recently received a goodie box of a selection of Queso Del Valle and Karoun cheeses. I’m a huge fan of their products and with Cinco De Mayo just around the corner, I’ll be sharing recipes all week using the cheeses. I’m not a master of authentic Mexican cuisine, but I love Mexican ingredients and flavors and use them often in fusion dishes like this one. 

Mexican Risotto Recipe with Picture


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Meyer Lemon Risotto Recipe Recipe

Meyer Lemon Risotto Recipe

03.07.13 by Jackie

This is the time of the year when my husband Lulu brings me lots and lots of citrus from our garden. I'm always most excited about the lemons from our Meyer lemon tree. If you go to the market, you'll notice how expensive this variety of lemon is. It was such a treat when Lulu came inside a couple of days ago with about 50 Meyer lemons. It’s a small dwarf tree and hasn’t produced nearly as much in the past, but boy did it make up for it this year!

In honor of our bounty, I have a few recipes I’m going to dust off and make, such as Meyer lemon mousse, lemon curd, lemon cake and a few jars of marmalade. I also tried to  think of a savory dish I could make, and Lulu suggested I adapt the lemon pasta sauce I made in the past (that recipe in turn was from Ina Garten) and turn it into a risotto

This evening, I made the Meyer lemon flavored risotto and it was such a hit. I used a combination of garlic, shallots, butter and half and half in the dish, so really, how could it go wrong?


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