Creamy Risotto Recipes

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Kale Risotto Recipe Recipe

Kale Risotto Recipe

07.30.14 by Jackie

My husband Lulu has been traveling nonstop for his work these days. I haven't cooked for him in so long.  He flew back from Dallas last night, so I thought I'd surprise him with one of his favorite meals: risotto. This rice dish is so versatile that there are always new opportunities for creativity; this time I flavored it with kale and sweet basil leaves. I also added sharp Cheddar and Pecorino cheese and a touch of heavy cream at the end.

Lulu's flight got delayed and he ended coming home really late. So I packed it for him this morning. Hopefully his schedule won't be too busy during lunch time and he'll be able to enjoy it today!


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Gourmet Mushroom Risotto Recipe Recipe

Gourmet Mushroom Risotto Recipe

06.09.14 by Jackie

I feel super lucky to live in the Bay Area; there's such an abundance of incredible ingredients. The wide range of gourmet mushrooms available at my local market, The Milk Pail of Mountain View, makes me giddy. 

The possibilities when presented with such fine ingredients are nearly endless.  I could have prepared a simple, flavorful omelet, but I decided to go for a more delicate dish: vegetarian risotto.

To do so, I used whatever the Milk Pail carried on that particular day (I didn't select everything because  the prices of some of the mushrooms gave me the chills). In the end, I included fresh morels, maitake mushrooms, Hegehogs and brown crimini mushrooms. I loved how this gastronomical adventure was able to please and feed my loved ones!

Gourmet Mushrooms Recipe with Picture

 


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Truffle Mushroom Risotto Stuffed Baked Apples Recipe

This is an upscale version of risotto that you could offer as a side dish (or main vegetarian course) on Thanksgiving. I love including lightly sweet ingredients in savory dishes, so I came up with the apple and mushroom risotto. I used Jonagold apples, brown mushrooms and truffle butter. 

I think making individual servings give a more elegant look to the dish, so I nested the luxurious risotto in baked apples. The apples almost turned into apple sauce which paired beautifully with the risotto. 


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Creamy Spinach Risotto Recipe Recipe

Creamy Spinach Risotto Recipe

10.16.13 by Jackie

I've prepared countless variations of risotto dishes in the past, but risotto is so versatile that there are always new opportunities for creativity. I prepared a creamy spinach version when Sunny's friend Maia stopped by for dinner recently. I hadn't started making dinner yet and immediately gravitated to the creamy rice dish. I combined Vialone Nano rice, Pecorino cheese, fresh spinach leaves, onions, garlic and a touch of heavy cream. 

I haven't hit the gym in a month and I won't be able to get back in the groove any time soon as my schedule is booked from morning 'til late at night. So with holiday season right around the corner, I can already venture a guess as to what my New Year’s resolution will be. Although I’m enjoying food to the fullest, I’ve been trying to (at least) maintain portion control.


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Brussels Sprouts Risotto Recipe Recipe

Brussels Sprouts Risotto Recipe

02.27.12 by Jackie

Roasting vegetables is probably the best way to showcase the flavor, particularly the sweetness, of a vegetable. At the market this past week, I found some beautiful Brussels sprouts, which are one of Lulu’s favorite vegetables. I really enjoy them as well, especially when roasted. You can use them as a side, or as I did in this risotto, as the primary flavor in a main course.

Brussels sprouts risotto is synonymous with winter; it's succulent, creamy and the ultimate comfort food. I didn't add any cream though, just a touch of herb fromager d'Affinois at the end. To make the dish, I roasted some Brussels sprouts until soft, caramelized and tender and used them as a base to flavor risotto. I also added chopped Brussels sprouts to vegetable broth so the rice is bursting with the taste of the root vegetable.

Risotto is fairly easy to prepare, and a great showcase for fresh ingredients. My trick for consistently preparing quality risotto is to cook the grains of rice in a little oil so they don't stick to each other too much. Then, warm broth is incrementally added until the risotto is cooked to perfection. My husband Lulu loved it and I'm sure if you give this recipe a try, you will too!


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